I absolutely love, love, love coffee ice cream. This Mocha Fudge Ripple Ice Cream brings a delicious spin on one of my favorite ice cream flavors that they discontinued a while back, I'm not sure of the brand but it was called Coffee Royale! It was seriously the best ice cream flavor ever and this ice cream is so, so close with some added chocolate flavor. About this ice cream though.. It is so easy to make without the tempering of eggs and such and comes together pretty quickly. It's so creamy, soft and you get the fudge swirls in every bite. It's just amazing.
This ice cream is so delicious I almost ate it straight out of the ice cream maker. Which isn't that odd but I stopped myself anyway because I knew I would enjoy it much better firmed up and piled high in a crunchy cone later that night to plop on the couch and watch some TV! I don't think theres anything better than a late night ice cream cone while watching re-runs of The Kardashians.
If we're being honest here, some mornings I put a big scoop into my iced coffee. Seriously, seriously gooood!
This is something you're definitely going to want to try and its the best pick-me-up treat for anyone who is having a rough day, or to obviously treat yourself on a good day! We all need some ice cream loving sometimes. It's okay to indulge. I know I do! 🙂
Mocha Fudge Ripple Ice Cream
- 2 cups heavy cream
- 1 cup milk
- ¾ cup granulated sugar
- 1 tbs + 4 ½ teaspoon cocoa powder
- 1 tbs + 3 ½ teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- ½ cup sugar
- ¼ cup water
- 3 teaspoon cocoa
- ¼ teaspoon vanilla extract
- 3 tbs corn syrup
- Before starting ice cream mixture, you need to make the fudge mixture because it needs to cool completely before using. In a small saucepan on medium-low heat, whisk sugar, water and cocoa powder until smooth. Stir in corn syrup. Let mixture come to a very gentle boil for one minute. Keep whisking frequently to prevent burning. Once mixture is very smooth, pour into a container and place in the refrigerator to cool completely. About 30 minutes - 1 hour. You may speed up the cooling time by placing in the freezer and mixing every so often.
- Once fudge mixture is cooled, start on ice cream. In a large bowl, whisk cream, milk and sugar until sugar is completely dissolved. Add cocoa powder and instant coffee and whisk until also completely dissolved. Stir in vanilla. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. Once ice cream is a thick consistency, pour a small layer into a (freezable) container. Alternate layers of ice cream and fudge. until all ice cream is used. There may be some fudge left over, just pour it on top and swirl it around. Place lid on container and freeze until firm enough to scoop.
- Ice cream will stay fresh for up to 5 days stored in an airtight container in the refrigerator.
Linda Barrett says
The ice cream section of the recipe doesn't give an amount for sugar????
I apologize about that! The recipe is updated with the sugar measurement. It should have read 3/4 cup granulated sugar.