So, are you guys ready for this? This Caramel Mocha Ice Cream is so amazing! The ice cream is mocha flavored and you stir in white, milk, and semi-sweet chocolate shards, then you add a dulce de leche ripple! Seriously, if you are feeling a bit low energy, eat some of this ice cream, it makes a huge difference. I was feeling a bit sluggish on the day I made this and then I ate some of it and I was like “whoa, I’m so full of energy now!” It was great, that being said, you might not want to feed it to energetic children…
We are going to start this Caramel Mocha Ice Cream by making the mocha ice cream. Place some semi-sweet chocolate chips in a medium bowl, set aside.
In a small bowl whip together egg yolks and sugar until light and fluffy. Set aside.
In a medium saucepan place heavy cream, strong brewed coffee, and sugar.
Bring this mixture to a boil.
Whisk part of the boiling mixture into the egg yolks.
Then whisk all of the egg yolks into the saucepan with the boiling mixture.
Return the saucepan to the heat and cook and stir until the mixture is thick enough to coat the back of a wooden spoon and hold its shape after you draw your finger through it.
Remove the saucepan from the heat and stir in the vanilla and coffee extract.
Pour the hot mixture in the saucepan oven the chocolate chips in the bowl.
Stir until the chocolate chips are melted.
Now, allow the mocha ice cream base to cool completely, then chill it in the refrigerator overnight or over an ice bath.
While the ice cream chills, you can make the chocolate shards. While it is true you could just use chocolate chips, I prefer the shards because it makes the ice cream just a bit easier to scoop and no one has to know that the chocolate in the ice cream is just plain old chocolate chips.
Melt the chocolate chips, a couple of 30-second blasts in the microwave with a good stir in between should do the trick. Spoon the chocolate onto a flat baking sheet.
Spread the chocolate into thin strips. Refrigerate for a few minutes until the chocolate starts to set but is still just a bit soft.
Use a metal or hard plastic spatula to scrape the chocolate from the baking sheet, it should form nice chocolate shards. If it is trying to curl more then be shards just refrigerate it a bit longer. Store your chocolate shards in the refrigerator until ready to use.
Once your ice cream base is chilled freeze it in an ice-cream maker according to the manufacturer’s directions. Once the ice cream is just about finished add the chocolate shards and let the ice cream maker stir them in.
Now it is time to add the dulce de leche ripple! In a freezable container place about half of the mocha ice cream, then half a can of dulce de leche, repeat the layers. Then give the ice cream a few swirls so that the dulce de leche makes a nice ripple throughout the ice cream. Freeze until ready to serve.
You are going to love this Caramel Mocha Ice Cream. The ice cream is so creamy and luscious, and the caramel adds a kick of sugar that is never out of place. This is a great ice cream to have at lunch time as a pick-me-up or after a heavy dinner. Of course, mocha is always a hit with adults and kids like it too, but it might give them just a little too much energy!
What is your favorite way to enjoy the flavor of Mocha?
- ⅔c. semi-sweet chocolate chips
- 6 egg yolks
- ⅓c. sugar
- 2c. heavy cream
- ½c. strong brewed coffee
- ⅓c. sugar
- 1t. coffee extract
- 1t. pure vanilla extract
- ¼c. white chocolate chips
- ¼c. milk chocolate chips
- ¼c. semi-sweet chocolate chips
- 1 can dulce de leche
- Place the ⅔c. semi-sweet chocolate chips in a large bowl and set aside.
- Whip together the egg yolks and ⅓c. sugar until light and fluffy, set aside.
- In a medium saucepan bring the heavy cream, brewed coffee, and ⅓c. sugar to a boil, stirring often.
- Whisk about a 1/2c. of the boiling liquid into the egg yolks, then whisk all the egg yolk mixture back into the saucepan.
- Return to heat, cook and stir until the mixture is thick enough to coat the back of a wooden spoon and hold its shape after you drag your finger through it.
- Remove from heat and stir in vanilla and coffee extracts.
- Pour over the ⅔c. chocolate chips, stir to melt chips. Cool, then chill.
- Melt the white, milk, and remaining semi-sweet chocolate chips. Spread them in separate strips on a flat baking pan. Refrigerate until almost set. Then use a metal or hard plastic spatula to scrape the chocolate off and form chocolate shards. Refrigerate the shards until ready to use.
- Freeze the ice cream in an ice cream maker according to the manufacturer's directions. When the ice cream is almost finished add the chocolate shards and let the machine stir them in.
- In a freezable container layer half the ice cream, half the can of dulce de leche, then repeat the layers. Swirl the layers together so that the dulce de leche makes a lovely ripple.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)