So I know I haven’t posted anything in awhile but I’m back now and I am so excited to share this recipe with y’all! Just to preface everything, this actually isn’t my recipe, this is King Arthur Flour’s recipe (original here: http://www.kingarthurflour.com/recipes/mocha-madness-ice-cream-recipe) .
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“MOCHA ICE CREAM.” *drops the mic* *walks away*
Okay, okay, that may be a bit dramatic but really it’s not because this ice cream is that good. I made this about a week ago because I was really craving ice cream, specifically coffee flavored ice cream (that’s a normal craving right? Right.) So I decided to try to find a recipe for coffee ice cream and I stumbled across King Arthur Flour’s Mocha Madness recipe and it had a bunch of good reviews so I gave it a go and made it. Let me tell you…this might just be the best ice cream I have ever had and trust me I’ve had plenty upon plenty of ice cream in my day. The great thing about this recipe is it’s so simple and only requires a couple of ingredients which you most likely have in your house already. The ice cream has cocoa and espresso powder and also calls for chopped up Oreos which just enhances the ice cream even more but I’m sure it would be just as good without them. I used mini Oreos instead of full size because they were cheaper and I mean who can turn down mini Oreos?? Next time I make it I might try adding chopped pieces of dark chocolate, toffee bits, or some other chocolate candy. Enjoy this ice cream and try to restrain yourself from eating the entire thing in one sitting. Or eat the entire thing. I won’t judge. It’s worth it.
-XO Emily
King Arthur Flour’s Mocha Madness Ice Cream
Ingredients
-1 cup cold whole milk
-3/4 cup sugar
-2 tablespoons espresso powder (I used Medaglia D’oro)
-2 tablespoons cocoa powder, Dutch-process preferred but regular is totally fine
-2 cups cold heavy cream or whipping cream
-1 teaspoon vanilla extract
-8 Oreo cookies, broken into small pieces (I used one container of mini Oreos, cut into quarters)
Directions
-Whisk together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved
-Stir in the heavy cream and vanilla.
-Freeze in ice cream maker according to manufacturer’s directions
-Stir cookie bits into soft ice cream about 2 minutes before ice cream is done churning.
-Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. **At 3 hours it was still soft serve consistency so I froze it for about a total of 4-5 hours**
-Yields 6-8 full servings but if you’re like me it actually yields approximately 1 serving eaten in 5 minutes ;))
**I find that ice cream makers work best in making creamier ice cream but if you don’t have an ice cream maker click the original link I provided and they give you directions if you do not have one**