No-churn Mocha Ice Cream
10 min + 
1l tub 
Yep, homemade ice cream is ace, but most recipes require an ice-cream maker. If you, like most of us, don’t have an ice-cream maker, then you are in luck. This no churn mocha ice cream recipe could not be easier nor more moreish. It only needs 5 ingredients and you can make it in no time, although you will need to wait for a few hours to freeze… The chocolate swirl is optional, although we wouldn’t have it without it. It adds packs of flavour and texture and takes the basic coffee ice cream to a whole new level!
The no churn mocha ice cream is a fantastic powerhouse of flavours – coffee, chocolate and vanilla. It tastes almost like a tiramisu but on ice. And a bit like an affogato, but without the liquid aspect of the coffee. For the chocolate swirl we have made a chocolate ganache using Food Thoughts Luxury Dark Chocolate Chips to enhance the ice cream with their slightly bitter, stronger and trickle-like flavour.
You can enjoy this no church mocha ice cream with a drizzle of the ganache sauce, so make sure you make double the quantity of the ganache and keep half to the side. To all the sweet-toothed chocolate fans around, let’s go and beat the heat with this utterly delicious mocha ice cream
Energy Efficient Recipe – approx energy consumption 14p (freezing time not included as we assume you are running your freezer anyway)
You will need
- For the chocolate ganache swirl (optional)
- 150ml double cream
- 100g Food Thoughts Dark Chocolate Chips
- 1 shot of strong espresso coffee or 2 tsp instant espresso powder
- For the non churn mocha ice cream
- 300ml double cream
- 175g condensed (sweetened) milk
- 2 tbsp instant espresso powder
- 1 tbs Food Thoughts Organic Cocoa Powder
Method
For the chocolate ganache:
Place the double cream into a small pan over medium heat and add the dark chocolate chips. Keep mixing gently until the chocolate chips have melted and the mixture looks smooth and glossy. Take it off the heat and let it sit for 1 minute. Add the espresso shot or the instant espresso powder, then whisk until well combined. Your ganache is ready! Let it cool down to room temperature.
For the non churn mocha ice cream:
In a large bowl, add the double cream and whisk until stiff peaks are formed. Gently fold in the condensed milk, the espresso shot and sieve in the cocoa powder. Mix gently until completely combined.
Pour half of the mixture into a 9×5 airtight container, then drizzle 1/4 of the chocolate ganache on top. Using a spatula, or a knife, swirl the ganache, creating lovely chocolate swirls in the ice cream mix. Repeat the final step with the second container. Cover both containers and place them into the freezer for at least 6 hours.
If you want to make this a bit alcoholic and slightly more like a tiramisu ice cream, add 2-3 tbsp of chocolate or espresso liqueur when you mix the ingredients with the double cream peaks. It's a match made in heaven!
