Using my Healthier Ice Cream base, add your best cocoa and instant coffee powders to make a delicious mocha ice cream that’s a favorite dessert among our BBQ guests.
Ingredients:
2 cups high quality cream
1 c. milk
1/3 c. brown sugar
1/3 c. white sugar
1/2 c. Dutch cocoa powder
1 tbsp. vanilla
1 tbsp. powdered espresso
pinch of table salt
Note: It’s important to use high quality ingredients in your homemade ice cream. I use King Arthur Flour Cocoa powder. Depending on your taste in chocolate they have an excellent selection for this and any recipe that calls for it.
Directions:
Place sugars, cocoa and espresso powder and salt in the bottom of a large non-reactive bowl or large measuring cup.
Add the cream, milk and vanilla and whisk gently until the cocoa powder is incorporated. Continue to whisk until the sugars are completely dissolved into the mixture.
Remember the secret to the best homemade ice cream is to allow the mixture to temper in the fridge for at least 2 hours before placing in your pre-frozen ice cream maker. This gives the flavors time to meld together and a colder mixture will churn better.
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