No-Churn Mocha Ice Cream

Mocha marries espresso and chocolate in a classic café pairing that feels right at home on National Coffee Day. This no-churn American ice cream folds whipped cream into a cocoa-espresso base studded with chopped chocolate for rich, scoopable swirls.

Serves 6 · 20 min prep

Estimate for one serving

• 340 cal
• 5g protein
• 32g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup unsweetened cocoa powder
• 2 tbsp instant espresso powder
• 2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate, finely chopped
• 1 pinch pinch of salt

Instructions

1. 1Place a large mixing bowl and the beaters of an electric mixer in the freezer for 10 minutes so they are thoroughly chilled.
2. 2In a separate medium bowl whisk the sweetened condensed milk, cocoa powder, espresso powder, vanilla, and pinch of salt until completely smooth and the powders dissolve.
3. 3Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form, about 3 to 4 minutes; the cream should hold its shape when the beaters are lifted.
4. 4Gently fold one-third of the whipped cream into the mocha condensed-milk mixture to lighten it.
5. 5Add the remaining whipped cream and fold carefully with a spatula until no white streaks remain and the base is uniform in color.
6. 6Fold in the finely chopped chocolate so the pieces are evenly scattered.
7. 7Transfer the mixture to a standard loaf pan or freezer-safe container and smooth the top.
8. 8Cover tightly with plastic wrap pressed directly onto the surface, then freeze for at least 6 hours or overnight until firm.
9. 9Let the ice cream sit at room temperature for 5 minutes before scooping so it softens just enough for creamy scoops.
10. 10Serve in bowls and enjoy the deep coffee-chocolate flavor straight from the freezer.