Luscious Mocha Ice Cream topped with a pillow of fluffy homemade marshmallow sauce makes for one dreamy sundae.
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.
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.
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.
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.
Ice Cream Social
- Waffle Bowls from Barbara Bakes
- Black Forest Ice Cream Sundaes from Creative Culinary
- Bourbon Caramel Sauce for Ice Cream Sundaes from The Heritage Cook
- Vegan Banana Split Popsicles from Stetted
- Raspberry Ice Cream from Jeanette’s Healthy Living
- Copycat Baseball Nut Ice Cream from girlichef
- Blackberries and Cream Ice Cream from Miss in the Kitchen
- Cassata Ice Cream Cake from Spice Roots
- Roasted Apricot and Shortbread Ice Cream Bars from Willow Bird Baking
- Plum, Blackberry and Sage Frozen Yogurt from The Wimpy Vegetarian
- Blueberry Plum Sorbet from Healthy Delicious
- Mocha Ice Cream from That Skinny Chick Can Bake
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.
- Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.
- 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.
- Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.