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
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.
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.
Add the sweetened condensed milk, coffee, and cocoa powder, and whisk in until fully combined.
Add the chopped chocolate, and fold in until combined.
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.
The printable recipe card with the full list of ingredients, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these coffee recipes next!
- Baked Coffee Doughnuts
- Coffee Thumbprint Cookies
- Perfect Coffee Milkshake
- Chocolate Chip Coffee Cookies
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No-Churn Mocha Ice Cream
Ingredients
- 2 tablespoons instant coffee granules
- 2 cups (480ml) double/heavy cream
- 1 can (14oz/397g) sweetened condensed milk
- ¼ cup (25g) cocoa powder
- 1 cup (175g) dark chocolate, finely chopped
Instructions
- In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
- Using a handheld or stand mixer, whip the cream to stiff peaks.
- Add the condensed milk, coffee, and cocoa powder, and whisk in until fully combined. Fold in the chocolate.
- 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you recommend using a dutch processed cocoa powder, like Hershey’s Special Dark cocoa powder? Thank you!!
Any cocoa powder is fine!