Quick, easy, and absolutely delicious this mocha ice cream is a dream come true for coffee lovers and dessert enthusiasts alike. Homemade ice cream has a special charm, with each spoonful offering a delightful balance of rich coffee and sweet chocolate flavors. Whether you enjoy it in a cone, a bowl, or paired with your favorite dessert, this mocha ice cream delivers a heavenly taste experience that’s hard to resist...
Easy
8 hours
Aprox. 1000 g
Ingredients
- 1 can sweetened condensed milk (400 g), cold
- 500 ml vegetable whipping cream, cold
- 1 can evaporated milk (400 g), cold
- 1/2 tsp vanilla extract or 1/2 - 1 sachet vanillin
- 3 tbsp instant coffee dissolved in 3 tbsp of water + 1 tbsp cocoa powder
- 3- 4 tbsp coffee liqueur (optional)
- Choco chips for serving
How to
- In the mixer's bowl, beat the vegetable whipping cream until stiff and continue by adding little by little the sweetened condensed milk.
- Add the evaporated milk, vanillin, coffee and liqueur and continue beating just until incorporated, no more.
- Pour your mixture, preferably into a stainless steel container, cover and transfer to the freezer for about 8 hours.
- Remove from freezer 10 min before serving. Serve with choco chips or other ingredients of your choice and enjoy.
Note from Greek jar:
If you want your ice cream to be fluffier, place it in the freezer for 1 hour, beat it again in the mixer for 1 - 2 min and repeat the process every hour for 2 - 3 times. Continue with step 3.
If you don't have a special ice cream container, cover the surface of the bowl with plastic wrap and then close with the lid. This prevents the formation of crystals.
If you use an ice cream maker, follow the manufacturer's instructions.
