Mocha Ice Cream

By Sara Bonisteel

Mocha Ice Cream
Sara Bonisteel/The New York Times
Total Time
30 minutes, plus 8 hours’ chilling time
Rating
4(210)
Comments
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Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.

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Ingredients

Yield:About 3 cups
  • 1square (½ ounce) unsweetened chocolate
  • 1cup sweetened condensed milk
  • 1cup undiluted cold-brewed coffee (see recipe)
  • ½cup heavy cream, chilled
  • ¼teaspoon vanilla extract or bean paste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

247 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 71 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.

  2. Step 2

    Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.

  3. Step 3

    Churn cold mixture in an ice cream maker according to manufacturer’s instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.

Ratings

4 out of 5
210 user ratings
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Comments

Laurie

Loved this! I used chilled decaf espresso instead of cold-brewed coffee. Double boiler not necessary. I just combined chocolate and condensed milk in Creuset saucepan and it was fine.

Laurie

Most recently I added some Kahlua and it was wonderful.

Ann Olszewski

A nicely balanced flavor, neither chocolate or coffee dominates. I didn't have cold-brewed, so used strong coffee refrigerated over night. Has a light texture, reminiscent of soft serve.

Megan

This tastes INCREDIBLE. It’s a weird recipe, but turned out so good. It mostly tastes like coffee ice cream with just a hint of chocolate.

AJ in SD

Far too sweet. Next time I’ll try much less condensed milk.

David

Delicious and easy -- kept in a plastic container in the freezer for weeks and maintained perfect ice cream texture. I used concentrated espresso powder mixed as directed with added cocoa powder substituted for the unsweetened chocolate. Followed the rest of the recipe correctly. Used a Whynter counter top ice cream maker. EXCELLENT flavor, outstanding consistency, remarkable all around.

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