Sweet & savory country cooking from my table to yours!


Coffee Mocha Ice Cream

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Ice Cream for breakfast anyone?  If you like those cold Coffee Mocha Frappuccino drinks from Starbucks, you’ll love my latest Coffee Mocha Ice Cream recipe.  The combination of strong coffee, coffee liqueur and cocoa come together in this perfect blend of coffee and cocoa flavors.  This ice cream will definitely give you a quick “pick me up” as well as cool you off.

Here’s how I made it…

I started by making a simple custard base…

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I separated some eggs and placed the yolks in a large measuring cup, (because I added some hot liquid to it later).  I whisked the eggs with a fork, and I whisked some cornstarch into some whipping cream in a separate measuring cup…

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Next I poured the cornstarch/whipping cream mixture into a medium size sauce pan and added some sugar, salt and very strong coffee…

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I whisked everything together…

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And I kept whisking it over medium heat until it came to a bubbling boil and started to become thick…

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Then I poured about a cup or so of the hot mixture into the beaten egg yolks…

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And whisked them together vigorously for about 30 seconds.  This is called tempering the eggs, which keeps the eggs from cooking when you add them to the hot mixture.  I don’t know about you, but I don’t like scrambled eggs in my ice cream…

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Then I added the egg mixture back into the pan and placed it back over medium heat…

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I constantly whisked the mixture over medium heat  until it returned to a bubbling boil and became thick again and removed it from the heat…

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Next I added some pure vanilla, coffee liqueur and cocoa, and whisked them into the mixture…

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And I poured the mixture into a large mixing bowl with a pour spout and placed it in my freezer for about an hour to completely cool.  It became a nice thick Coffee Mocha custard at that point…

Now the fun part…making the ice cream…

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I added a few cups of half & half to the cooled custard…

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And whisked it all together…

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Then I poured it into my ice cream maker and pressed the start button…

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And 25 minutes later, I had this creamy delicious Coffee Mocha Ice Cream! Did I say YUM!!!  You can eat this wonderful ice cream soft serve as soon as you make it, my personal favorite, or you can freeze it for a couple of hours and then eat it.  Note:  Homemade ice cream does not contain preservatives to keep it creamy once it is frozen.  Therefore, it becomes very firm in the freezer.  Once frozen, it’s best to let is set out for a few minutes to soften before eating it.

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I hope you make and enjoy this cool refreshing “pick me up” ice cream!!



Coffee Mocha Ice Cream

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40


A creamy, thick, custard based ice cream, with the blended flavors of pure cocoa, coffee liqueur and coffee.



  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup heavy whipping cream
  • 1 cup very strong coffee
  • dash of salt
  • 4 egg yolks, lightly whisked
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coffee liqueur
  • 2 teaspoons cocoa
  • 3 1/2 cups half & half


  1. In a large measuring cup, whisk the cornstarch into the whipping cream until dissolved.
  2. In a medium sauce pan over medium heat, combine the sugar, whipping cream/cornstarch mixture, coffee and salt. Whisk constantly until mixture comes to a bubbling boil and begins to thicken. Transfer pan from the heat. Pour about one cup of the hot mixture into the egg yolks and immediately whisk vigorously for about thirty seconds. Pour the egg mixture back into the pan and return to the heat. Whisk mixture and bring back to a bubbling boil. Boil for about one minute until thick and remove from heat.
  3. Pour the mixture into a large measuring bowl with a pour spout and place in a freezer and chill until mixture is completely cooled. Add the half & half and whisk to combine. Pour the mixture into an ice cream maker and churn for approximately 25 minutes until ice cream is very thick and creamy.
  4. Serve immediately as soft serve or freeze for at least two hours for firmer ice cream.


  • This recipe makes just under two quarts of ice cream. Recipe can be doubled if using a one gallon ice cream maker.
  • Homemade ice cream has no preservatives. Once ice cream is frozen, it is not as soft and creamy and store bought ice cream. Allow to set out for a few minutes before serving.


  • Serving Size: 8



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