Mocha Madness Ice Cream

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Recipe photo
Hands-on time:
Total time:
Yield: about 1 quart ice cream

Recipe photo

Our taste testers here at King Arthur claim this is the best coffee ice cream they've ever tasted. Feel free to mix in your own add-ins, if Oreo cookies aren't a favorite.

Can you make this without an ice cream maker? Yes; it won't be nearly as creamy, but will certainly taste good.

Our thanks to the Cuisinart company, whose ice cream machine booklet inspired this recipe.

Mocha Madness Ice Cream

star rating (60) rate this recipe »
Hands-on time:
Total time:
Yield: about 1 quart ice cream
Published: 01/01/2010

Ingredients

  • 1 cup cold whole milk
  • 3/4 cup sugar
  • 2 tablespoons espresso powder
  • 2 tablespoons cocoa powder, Dutch-process preferred
  • 2 cups (1 pint) cold heavy cream or whipping cream
  • 1 teaspoon vanilla extract
  • 8 Oreo cookies, broken into small pieces

Directions

see this recipe's blog »

1) Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.

2) Stir in the heavy cream and vanilla.

3) Freeze in ice cream maker according to manufacturer's directions.

4) Stir cookie bits into soft ice cream, and serve immediately.

5) For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.

6) Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze till it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. After 6 or more hours in the freezer, it'll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it "scoopable."

Yield: about 6 to 8 rich servings.

Nutrition information

Serving Size: 1 large cup (127g) Servings Per Batch: 8 Amount Per Serving: Calories: 380 Calories from Fat: 240 Total Fat: 27g Saturated Fat: 15g Trans Fat: 0.5g Cholesterol: 85mg Sodium: 110mg Total Carbohydrate: 33g Dietary Fiber: 1g Sugars: 27g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/21/2015
  • Tiffany from dearborn heights, Michigan
  • Delicious! I love the coffee/ chocolate combination. I used a heavy whipping cream with a high fat content t so it was super creamy and caused the ice cream not to over - harden in the freezer. I did not add any chips, but I the future I will add chocolate chips, marshmallow, and pecans. This is a very rich ice cream so if you are lactose intolerant you may want to sub with soy milk and coconut milk.
  • star rating 03/01/2015
  • Valerie from Chagrin Falls, Ohio
  • This is the 2nd time I made this. I was looking for a coffee ice cream recipe without eggs, so I omitted the cocoa powder and added 3 tablespoons of your espresso powder. It has the great coffee flavor I was looking for. Love this recipe either way, but it is amazing with just the espresso powder!
  • star rating 07/08/2014
  • Barb from Creal Springs, IL
  • I made this for guests this weekend and it was a hit! I actually made another batch to give away, one with chocolate chips and one without! I was so easy and so good!
  • star rating 07/06/2014
  • Debbie from MA
  • This ice cream is simply delicious. I used a half packet of Starbucks VIA (instant coffee) and it worked well. The better quality cocoa you use the stronger espresso favor you will need. The Cuisinart Ice Cream maker suggests refrigerating their mixtures for several hours prior to using the mixing. I did this, but like that this recipe does not call for the additional time. I also added chopped coffee beans and chocolate chips.
  • star rating 06/29/2014
  • Dickie from Vermont
  • Udderly delicious and so, so easy. This will be my go-to recipe for coffee/mocha ice cream from now on. I followed the recipe exactly, but for two items. My add-in was finely chopped, but not powdered, semi-sweet chocolate chips. This is very rich, and there are just two of us, so I wanted it to stay in perfect condition for a couple of weeks. And since I sometimes bake gluten-free, I had guar gum on hand, so I mixed 1/4 teaspoon of it thoroughly with the dry ingredients before adding the milk. That amount of gum is not enough to make the ice cream chewy or slimy, but it is enough to ensure that it stays creamy, not hard and icy. Then I portioned it out into those small plastic Hefty containers, and every time we need a sweet treat, we dip the container in warm water and tip the contents into a dessert dish. Just as good as it was when it first came out of the ice cream freezer. Thanks for the recipe KAF, it is a real keeper!
  • star rating 06/29/2014
  • Nike from North Carolina
  • So simple and so delicious. Rich with a deep coffee flavor, comparable to premium ice cream. The oreos add a nice crunch and also make the ice cream very pretty in the bowl. Thawed leftover hardened ice cream in the microwave for about 10 - 12 seconds at 50% power which softened it up beautifully.
  • star rating 06/29/2014
  • Luise from Greece
  • Very easy recipe, very tasty, ready in just 30 minutes. Kids love this ice cream. I use 2 cups milk and only 1 cup cream and 100 gr of dark chocolate (unequal chopped) instead of cookies.
  • star rating 06/22/2014
  • Cheryl from Omaha
  • Excellent, doesn't need the Oreos .
  • star rating 11/12/2013
  • Workingmom23 from New England
  • I have been making only custard-based ice creams (with great success), so I wasn't sure about this - but seeing 50+ 5 star review convinced me to try it. Here are my comments: my espresso powder and dutch cocoa never completely dissolved, so I had these lumps in the milk/cream mixture. I ended up using a sieve when I poured the mixture into the ice cream maker. I churned the mixture for 30 minutes, and it was still very soft. I added the oreos, but I thought it could have used more, I'd say 12. I put it into a container to freeze some more as I didn't want a soft-serve texture. We ate it about 8 hours later, and it had frozen enough to serve, but still melted very quickly. The flavor is is very intense. If I made it again, I think I would cut back both the espresso and cocoa and up the number of oreos.
  • star rating 09/20/2013
  • Melissa from California
  • Seriously this should be called crack ice cream because its so good!! Everyone in my family loves this and I have to make double batches of it!!
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