There are several flavor combinations I have a love-hate relationship with, and coffee is one of them. On its own I’m not always a fan, but pair it with dark chocolate and it transforms into something I adore. These two flavors complement each other beautifully, and this homemade mocha ice cream is a perfect example: the intense aroma of coffee blended with the rich depth of dark chocolate.
At first glance it might look like a simple chocolate ice cream, but this is a sophisticated, grown-up dessert. A shot of espresso and high-quality dark chocolate give it a robust, bittersweet profile—probably the tastiest way to get your caffeine fix. I prefer freshly brewed espresso, but instant espresso dissolved in hot water will work just as well.
For the chocolate component, splurge on good-quality dark chocolate; I use 75% cocoa. If you prefer a stronger coffee hit, choose an even more intense chocolate or increase the espresso slightly. If you want the coffee flavor to be more subtle, reduce the espresso by half.
This is a decadent dessert, so consider finishing it with generous shavings of dark chocolate and a sprinkle of crushed cocoa nibs. Cocoa nibs add a pleasantly bitter crunch that pairs well with the creamy ice cream.
Mocha Ice Cream
The Greedy Vegan
Pin Recipe
6 portions
198 kcal
Ingredients
- 2 cans full fat coconut milk* can size: 400 ml (13–15 oz)
- 1 tablespoon arrowroot powder
- 160 g dark chocolate 75% cocoa
- 50 g sugar
- 60 ml espresso or very strong coffee
Instructions
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Pour the coconut milk into a saucepan. If the cans have separated, you’ll see a thick cream layer and watery liquid—this is normal. Whisk until smooth and combined.
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Scoop out about 125 ml (1/2 cup) of the coconut milk into a small bowl. Stir the arrowroot powder into this portion until fully dissolved; this mixture will thicken the base later. Set aside.
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Break the chocolate into pieces and brew your espresso, then let the espresso cool slightly.
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Add sugar and chocolate to the coconut milk in the saucepan. Gently heat and whisk until the chocolate melts and the sugar dissolves. Pour in the arrowroot-coconut mixture and increase heat to medium, whisking continuously. Do not let the mixture boil.
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In about 5–7 minutes the arrowroot will thicken the base. It’s ready when you can draw a line on the back of a wooden spoon and the mixture holds its shape. Remove from heat and let it cool.
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Chill the base completely before churning. Just before processing, add the cooled espresso and whisk to combine. Follow your ice cream maker’s instructions to churn the mixture.
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When the ice cream is finished, transfer it to a container and press a sheet of wax or baking paper directly onto the surface to prevent ice crystals. Freeze for another 2 hours for a scoopable texture. Before serving, let it sit a few minutes to soften slightly. Serve with grated dark chocolate or cocoa nibs, or enjoy plain.
Notes
**Pressing wax or baking paper on the surface prevents ice crystals from forming while freezing.
*** Nutrition information is approximate and based on the specific products used.
Nutrition
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