Mocha Ice Cream #ProgressiveEats

Luscious Mocha Ice Cream topped with a pillow of fluffy homemade marshmallow sauce makes for one dreamy sundae.


Mocha Ice Cream | Silky mocha ice cream topped with a pillow of marshmallow sauce

I ♥ Coffee Desserts

I gave up coffee years ago after overdosing as a sleep deprived new mom. A nap was the solution, not caffeine. So I now get my coffee fix with ice cream, gelato and tiramisu. A good compromise, right? So when I discovered that this month’s Progressive Eats theme was an ice cream party, I decided to create a mocha ice cream. I thought that maybe the coffee eschewing hubby would focus on the chocolate flavor and not the coffee. Yeah, it didn’t fly, but I also enlisted the help of my trusted stand mixer and made some homemade marshmallow sauce. I knew he’d like that. Splendid on my mocha ice cream, it was just as delectable on chocolate.

Homemade Marshmallow Sauce

Marshmallow Topping

My kids (and dogs) all love marshmallows. Me, not so much. But some marshmallow sauce on an ice cream sundae? Yes, please. Go ahead and drizzle on a little hot fudge, too, for good measure. I suppose you could throw a glob of that jarred marshmallow cream on your ice cream, but a pourable version is much more desirable. Having a stand mixer is nice as the recipe involves a 5 minute beating period, but a hand mixer works, too. And it’s terrific on mocha ice cream. REALLY terrific.

Mocha Ice Cream (3)

Never Enough Thyme

I’m also sharing this ice cream over at Never Enough Thyme, the fabulous blog run by my Southern belle friend, Lana. Lana is recovering from a rather major back surgery, so some of her blogger friends are helping out with posts since she needs to be taking it easy (like not standing over a stove!). If you haven’t met Lana yet, please pop over and say hello. You’ll love her blog full of amazing comfort food. My post over there will go live on Friday.

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.Dreamy Mocha Ice Cream with Homemade Marshmallow Sauce

Ice Cream Social

Mocha Ice Cream
 
Prep time
Cook time
Total time
 
Luscious mocha ice cream topped by fluffy marshmallow sauce. Recipes adapted from Southern Living and Epicurious
Author:
Recipe type: Dessert
Serves: 5 cups ice cream
Ingredients
For Ice Cream:
  • 8 ounces semi-sweet chocolate, chopped
  • ¼ cup coffee
  • 2 cups heavy cream
  • 1 cup half and half
  • ¾ cup sugar, divided
  • 3 tablespoons instant coffee
  • 4 egg yolks
For marshmallow cream:
  • 1 egg white or 2 teaspoons of powdered egg whites mixed with 2 tablespoons warm water
  • ⅔ cup light corn syrup
  • ½ cup powdered sugar
  • A pinch of salt
  • 1 teaspoon vanilla
Instructions
  1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  2. Bring whipping cream, half-and-half, ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
  3. Beat yolks and remaining ¼ cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
  4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
  5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.
  6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.
  7. Whisk together powdered egg whites and 2 tablespoons warm water in bowl of stand mixer until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
  8. Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.
Notes
Additional chilling and freezing times required.

Comments

  1. Interesting idea of enjoying coffee plus ice cream 🙂
    Thank you for the recipe. And thanks for making me drool over your pictures 🙂

  2. Yum! I haven’t had coffee ice cream in a while. One person in my family who would most appreciate this is my dad. It’s his favorite! The marshmallow cream looks awesome! I would definitely pile it on!

  3. Would love some scoops of this delicious mocha ice cream. I can almost taste it

  4. Love this Lizzy!
    I love ice cream around thd year! This look awesome!

  5. Delicious! I love coffee flavoured sweets!

  6. This ice cream + this sauce = heaven! I’ve been wanting to make a mocha-style ice cream…now I have no excuse. And that marshmallow sauce definitely looks dreamy.

  7. dessert looks fabulous lovely pictures

  8. This is perfect timing! I recently purchased an ice cream maker! Happy summer to me! Definitely pinning this recipe!!

  9. That sounds like a delicious ice cream flavor! Especially with marshmallow cream, I used to love that stuff 🙂

  10. Lynn@Happier Than A Pig In Mud says:

    I love coffee treats, this sounds great:@)

  11. What a great idea to add marshmallow topping to your mocha ice cream. A perfect addition to our ice cream party.

  12. I absolutely love this Liz, what a beautiful combination of flavors and textures. In my book marshmallow is the greatest treat and when combined with the mocha ice cream, you’ve perfectly balanced the sweet and slight bitterness of the coffee. Brilliant!

  13. Sounds and looks fantastic Liz. And that marshmallow sauce would be amazing on so many desserts! Or right from the spoon…

  14. I could eat this mocha ice cream with the marshmallow cream everyday, it looks that yummy. I have to get an ice cream maker, so I can make this too.

  15. I love mocha and your ice cream looks so dreamily delicious!

  16. I recognize this ice cream bowl!! I have white ones and also some in teal. Do you too? And mocha is probably my favorite ice cream flavor! Definitely making this one!!

  17. I love coffee desserts! 😀

  18. I would never have thought of marshmallow sauce for mocha ice cream. This is a great idea!

    It was lovely to meet you at EWR this weekend; hopefully next time we will have more opportunity to chat!

  19. Oh this is my favorite flavor of icecream! But your marshmallow cream takes it to the top!! Great combo!

  20. Yes puh-lease! Oh, yum. Marshmallow is not generally my go-to but your sauce does indeed look irresistible, Liz! P.s. Oh, so sensible and grown-up of you to forsake coffee in a cup…And smart too to keep your taste buds happy with the ice cream / gelato version =)

  21. I must stock my freezer with this ice cream immediately! Anything mocha is my favorite :).

  22. I should probably switch my caffeine intake to treats like this with the coffee in the dessert! Boy does this look good! Love the marshmallow sauce too!

  23. I love your concept of progressive dinner and this coffee ice-cream is just perfect ! It’s one of my favourite’s flavour !

  24. Lizzy,
    You’re so sweet to help out your blog friends. My Mom and sisters would love this ice cream. I can’t wait to make it for them.
    Annamaria

  25. Mary Hirsch says:

    Love the idea of your pourable marshmellow topping. I’ve always been stuck with the glob out of the jar. Will try this. I’ve learned to believe in you. I’ve got ice cream on my mind…this weekend I made Toasted Almond and Candied Cherry ice cream. Being not as creative as you, I used David Lebovitz’s recipe from The Perfect Scoop. It was fantastic although I only got one “scoop”. Two bellman from The Gant saw me photographing it and stopped to remind me how hungry they always are. So, down to the front office it went!!! See you in one month, Liz. The Rockies are drop-dear gorgeous this year.

  26. LIZ – this ice-cream with this marshmallow sauce – looks absolutely AMAZING !!
    I’m not joking – my mouth is watering just looking at these photos

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