Coffee Mocha Chunk Ice Cream
I love coffee and I’ve always loved coffee ice cream. It was one of the very first flavors of ice cream I made after getting my ice cream maker. I also love chocolate, so any time I can combine the two flavors, I am all for it.
Ingredients:
2 ½ C Milk of your choice.
I used lactose free whole milk, or whole fat oat milk. If you are using any sort of
non-dairy milk it is often helpful to add at least ½- 1 cup of full fat coconut milk to create a
creamier consistency.
½ C Maple syrup. Or others like honey, monk fruit, coconut palm sugar, etc.
1 TB + 1 tsp Instant coffee. I like a nice strong coffee flavor.
Chocolate chunks. Use my dark chocolate recipe to create a chocolate bar and cut it up into small pieces. For this recipe I simply added a rounded ½ tsp of ground coffee to the mixture while I stirred in the cocoa powder. It was perfect! Use my “Coffeed” Chocolate bar and cut that up into the ice cream. SO good!
Directions:
Make your chocolate if you are wanting to use it. Allow it to set in your freezer for at least 20 minutes.
Stir together milk, maple syrup, and instant coffee.
Once thoroughly combined, pour into your ice cream maker.
Allow ice cream to churn and thicken for about 8-10 minutes.
During this time you can chop up your chocolate if you haven’t already done so.
Add your chocolate chunks to the mixture and allow it to churn for another 8-10 minutes.
When ready, turn off your ice cream maker and immediately remove your ice cream to a freezer container. If you like your ice cream to be more of a soft serve consistency or if you are simply too impatient to wait for it to harden the rest of the way, then by all means, enjoy immediately.
If you're not sure how strong of a coffee flavor you want, start with less and give it a taste. You can always add more.
