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No Churn Mocha Cookies and Cream Ice Cream

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This creamy no churn mocha cookies and cream ice cream is a modern twist on a classic summertime treat with the addition of coffee and chocolate.  

Ingredients

Scale
  • 2 Cups (1 Pint) Heavy Cream, Cold
  • 14 Ounce Can Condensed Milk
  • 1/4 Cup Water, Warm
  • 2 Tablespoons Unsweetened Dutch-Processed (Dark) Cocoa Powder
  • 2 Tablespoons Instant Coffee/Espresso Powder
  • 30 Chocolate Cookie Sandwiches, Roughly Crushed
  • 1 Teaspoon Vanilla Extract
  • 2 Ounces (1/4 Cup) Chocolate Chips, Optional

Instructions

  1. Dissolve instant coffee/espresso powder in warm water.
  2. Line an 8”x 8” square pan or 9”x 5” loaf pan with parchment paper. May use another freezer safe container of choice. 
  3. In a medium mixing bowl, add and whisk together 1/3 of the condensed milk and cocoa powder until smooth. Whisk in the remaining condensed milk followed by the coffee and vanilla extract.
  4. In a stand mixer fitted with a whisk attachment or with a hand-held electric mixer, whip the cold heavy cream to stiff peaks. Take care to not over whip cream.
  5. Using a rubber spatula, gently fold half of the condensed milk mixture into the whipped cream. Once fully incorporated, fold in the remaining condensed milk mixture just until no churn mocha ice cream batter comes together.
  6. Fold 2/3 of the crushed chocolate cookies into no churn mocha cookies and cream ice cream batter.
  7. Spoon half of the ice cream batter into prepared pan and sprinkle half of the remaining crushed cookie pieces on top. Repeat with remaining ice cream batter and crushed cookies pieces. Top with chocolate chips, optional.
  8. Cover no churn mocha cookies and cream ice cream with plastic wrap and freeze for at least 6 hours or until no churn mocha cookies and cream ice cream is firm enough to scoop. 

Notes

  • No churn mocha cookies and cream ice cream will last up to 1 month in the freezer.
  • I used this Dutch-processed (dark) cocoa powder which gave no churn mocha cookies and cream ice cream a darker brown color. Regular natural cocoa powder maybe used as well. It will not affect the flavor of ice cream just but the color of the ice cream will be a lighter shade of brown. 
  • If you prefer to used natural cocoa powder in place of Dutch-processed cocoa powder, I would recommend increasing the quanity used in recipe by 1-2 tablespoons for a more rich tasting chocolate flavored ice cream. 
  • Allow no churn mocha cookies and cream ice cream to sit at room temperature for 4-5 minutes before serving. It will be easier to scoop and serve.
  • I added chocolate chips for an extra touch of chocolate but this is completely optional. 

 

Find it online: https://nourishedendeavors.com/no-churn-mocha-cookies-and-cream-ice-cream/