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No-Churn Mocha Ice Cream

No-Churn Mocha Ice Cream – A deliciously smooth and creamy chocolate ice cream that is perfectly infused with coffee, and loaded with chocolate chunks. Super easy to make, and you only need 5 simple ingredients!

No-Churn Mocha Ice Cream

No-Churn Mocha Ice Cream

I’m combining my No-Churn Double Chocolate Ice Cream and my No-Churn Coffee Ice Cream together to create the BEST mocha ice cream you’ll ever try.

This ice cream is incredibly smooth and creamy, loaded with chocolate and coffee flavour, and generously studded with dark chocolate chunks.

It’s so quick and easy to make, and all you need is 5 simple, staple ingredients.

Looking for more ice cream recipes? Check out my No-Churn Mint Chocolate Chip Ice Cream, No-Churn Raspberry Ripple Ice Cream, and my No-Churn Pumpkin Gingerbread Ice Cream.

No-Churn Mocha Ice Cream

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this ice cream. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Instant coffee granules: You’ll need 2 tablespoons dissolved in 1/4 cup (60ml) hot water.
  • Double/heavy cream
  • Sweetened condensed milk
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Dark chocolate: Finely chopped. You can also use milk, or semi-sweet chocolate.

How to make No-Churn Mocha Ice Cream

To make this ice cream, grab a large mixing bowl and pour in the cream. Using a hand mixer, whip the cream to stiff peaks.

This can be done with a whisk, but it will take a lot longer.

Whipping double cream to stiff peaks in mixing bowl.

Add the sweetened condensed milk, coffee, and cocoa powder, and whisk in until fully combined.

Whisking condensed milk, cocoa powder, and coffee into whipped cream in mixing bowl.

Add the chopped chocolate, and fold in until combined.

Adding chopped chocolate to ice cream mixture in mixing bowl.

Pour the mixture into a 9×5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

Ice cream mixture in loaf pan ready to be frozen.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

No-Churn Mocha Ice Cream

This No-Churn Mocha Ice Cream is:

  • super quick and easy to throw together
  • deliciously smooth and creamy
  • loaded with chocolate and coffee flavour
  • studded with dark chocolate chunks
  • made from only 5 simple ingredients

How long will this mocha ice cream last? This ice cream can be kept in the freezer for up to 1 month.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

No-Churn Mocha Ice Cream

Try these coffee recipes next!

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

No-Churn Mocha Ice Cream

No-Churn Mocha Ice Cream

Yield: 6 - 8 servings
Prep Time: 20 minutes
Total Time: 20 minutes

A deliciously smooth and creamy chocolate ice cream that is perfectly infused with coffee, and loaded with chocolate chunks. Super easy to make, and you only need 5 simple ingredients!

Ingredients

  • 2 tablespoons instant coffee granules
  • 2 cups (480ml) heavy cream
  • 1 can (14oz/397g) sweetened condensed milk
  • 1/4 cup (25g) cocoa powder
  • 1 cup (175g) dark chocolate, finely chopped

Instructions

  1. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
  2. Using a handheld or stand mixer, whip the cream to stiff peaks.
  3. Add the condensed milk, coffee, and cocoa powder, and whisk in until fully combined. Fold in the chocolate.
  4. Pour the mixture into a 9x5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

Notes

This ice cream can be frozen for up to 1 month.

Nutrition Information:
Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 490Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 87mgSodium: 85mgCarbohydrates: 43gFiber: 2gSugar: 39gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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