Mocha Ice Cream
Recipe by Marcia Stanley, MS, RND, Culinary Dietitian
- Prep time 10 minutes
- Servings 5
Ingredients
- 3/4 cup sugar
- 2 tablespoons instant espresso powder or instant coffee crystals
- 2 tablespoons unsweetened cocoa powder
- 1 cup milk, whole
- 2 cups whipped cream
- 1 teaspoon vanilla
If you’re looking for a cold, creamy coffee ice cream recipe that’s not too fussy, this is it. No cooking required. Instant espresso powder provides a stronger flavor than instant coffee crystals, but both make delicious ice cream. Instant espresso powder is usually found alongside coffees at the grocery store. Cocoa adds the mocha flavor.
Instructions
- In medium bowl thoroughly combine sugar, espresso powder and unsweetened cocoa powder. Add milk, stirring until sugar dissolves.
- Whisk cream and vanilla into milk mixture. Cover and refrigerate for 2 to 24 hours or until very cold.
- Stir cream mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze at least 2 hours before serving.
Photography by Jenn Fillenworth of www.JennyWiththeGoodEats.com
Nutritional Information
- Serving size: 1/2 cup
- Calories: 320
- Carbohydrate: 35g (12%)
- Protein: 3g (6%)
- Total Fat: 20g (31%)
- Saturated Fat: 12g (60%)
- Trans Fat: 0g
- Cholesterol: 70mg (23%)
- Sodium: 40mg (2%)
- Dietary Fiber: <1g (0%)
- Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
