Mocha Ice Cream Mocha Ice Cream

Author: Canadian Living

Easy to make, this ice cream has the pick-me-up of coffee.

  • Portion size 500 servings



In bowl, whisk egg yolks with sugar until thickened; set aside. In saucepan, heat cream and coffee granules over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.

Return mixture to pan; cook, whisking constantly, until thick enough to coat back of spoon, about 5 minutes. Strain through fine sieve into large bowl; stir in vanilla. Place plastic wrap directly on surface; let cool to room temperature. Refrigerate for at least 2 hours or until cold.

Pour into shallow metal pan; cover and freeze for 4 hours or until almost firm. Break into chunks; transfer to food processor and puree until smooth. Transfer to airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.) (Make-ahead: Freeze for up to 1 week.) Transfer to refrigerator 30 minutes before serving.

Nutritional facts <b>Per 1/2 cup (125 mL):</b> about

  • Sodium 29 mg
  • Protein 4 g
  • Calories 230.0
  • Total fat 6 g
  • Cholesterol 173 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 7.0
  • Vitamin A 10.0
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Baking & Desserts

Mocha Ice Cream