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

Mocha Ice Cream with Homemade Marshmallow Cream Sauce

5 from 2 reviews

Luscious mocha ice cream topped by fluffy marshmallow sauce. Recipes adapted from Southern Living and Epicurious

Ingredients

For Ice Cream:

For marshmallow cream:

Instructions

  1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  2. Bring whipping cream, half-and-half, 1/2 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 1/4 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.