Ingredients35 m servings
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
ReviewsRead all reviews 29
SOOOOO GOOOOD! Loved it! this recipe makes a lot of ice cream so if you have a little ice cream maker I would half it! Definatly will make this again!
This is fantastic Ice Cream. The first time I cut the recipe in half but since then I make the full amount. Not only is it fantastic as an ice cream but it also works great as an ice cap. I fill...
This was so good! Followed the recipe exactly. Topped with Sues Hot Fudge sauce. Awesome!
Really good. I added mini semisweet chips to this. Next time, I think I'll also add more coffee. Thanks!
This is fantastic! I cooked up the mixture a day ahead and just stored in the fridge until I was ready. The kids weren't crazy about the coffee flavor (hence the "mocha"). The coffee flavor w...
Totally delicious ice cream recipe! I only made half the recipe and so glad I did cause it filled my 1 1/2 quart ice cream bowl almost to the brim. I did make one change to this recipe - I used ...
this recipe was great. Only thing I would do differently is add more coffee. I even used splenda in place of the sugar. I also added marshmallows and chocolate chips. Thank you for a great r...