This creamy custard based mocha fudge swirl ice cream combines a mocha ice cream with thick swirls of homemade fudge sauce. A perfect ice cream for summer!
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☕Mocha Ice Cream with a Fudge Swirl
Homemade ice cream is so much better than store bought ice cream, especially when you make it with a custard base. I know that the internet is full of fast ice cream recipes that you don't have to use a ice cream maker for, but I strongly recommend to use an ice cream maker with a custard base ice cream. It makes the best ice cream ever! I have a kitchen aid mixer and use this ice cream maker attachment. It doesn't take up a lot of room and it works so great!
I don't have a mocha ice cream recipe on my website yet, but I do have a few great ice cream recipes already. I'm not such a fan of mocha by it's self, so I thought I would pair it with a fudge sauce swirl in it, and it turned out amazing!
This ice cream is perfect for a summer treat. It's great on it's own, serve it with a slice of pie, or even on an ice cream cone!
🥘Ingredients
Ingredient Notes
- Whole milk - 2% milk can be substituted. I don't recommend using a lighter fat milk than that though.
- Unsalted butter - Salted butter can be substituted in the fudge sauce part of the recipe. Leave out the extra salt in the recipe.
- Semi-sweet chocolate - I recommend using baking chocolate instead of chocolate chips.
- Coffee beans - Decaf or regular coffee can work with this recipe.
🔪 Instructions
Fudge Sauce
Add butter, heavy whipping cream, sugar, cocoa powder, and salt to a small saucepan. Place over medium heat until ingredients are melted together and very hot, about 5 minutes.
Remove from heat and add chocolate. Let sit for 2 minutes, then mix until chocolate is melted. Add vanilla and stir. Let sauce sit at room temperature to cool. Store in the refrigerator for 4 hours or overnight.
Mocha Ice Cream
Place milk, 1 cup heavy whipping cream, sugar, salt, and coffee beans in a medium sized saucepan. Heat over medium heat until very hot, but not boiling. Remove from heat and let sit at room temperature for 1 hour to let coffee beans steep in the mixture.
After 1 hour, sieve to remove the coffee beans, and dispose them. You may need to sieve the milk/cream mixture a few times to remove large bits of coffee granules. It's okay if some small bits remain.
Place milk/cream mixture back over medium heat until hot but not boiling. While that is heating up, add egg yolks to a medium bowl and whisk together. Set aside. Add remaining 1 cup of heavy whipping cream to a large bowl and place a fine mesh sieve over it. Set aside.
When milk/cream mixture is hot, ladle a scoop full into the egg yolks, whisking constantly. We want to heat the eggs slowly so they don't scramble. Add the egg yolks into the saucepan with the milk/cream mixture. Whisk constantly over medium heat until mixture thickens and coats the back of a wooden spoon.
Remove from heat and pour through the fine mesh sieve into the bowl with the heavy whipping cream in it. Stir together. Add vanilla extract and stir to combine. Cover and chill in the refrigerator overnight.
Assembly
The next day, churn the ice cream in your ice cream maker as per your ice cream maker instructions. Add half the churned ice cream to a freezer safe container. Spoon half of the fudge sauce over the ice cream. Add remaining half churned ice cream over top, then remaining half of the fudge sauce.
Cover and store ice cream in freezer for at least 6 hours or overnight.
✔️Expert Tips
- Use regular or decaf coffee beans. Both work equally well in this recipe.
- Don't skip straining the ice cream base mixture. Little bits of cooked egg can be in it, and we want a very smooth ice cream.
- Make sure your ice cream maker bowl has been stored in the freezer for at least 24 hours so the ice cream base can firm up for the best ice cream.
- You can make this ice cream without the fudge swirl too. The mocha ice cream tastes really good on it's own!
💭FAQs
Instead of pouring the mixture into a machine, pour it into a shallow container and place it in the freezer. Mix it every 15 minutes until is the consistency of soft served ice cream. Cover and store in the freezer until it is ready.
When the ice cream comes out of the ice cream maker, it is soft serve consistency. Scoop the ice cream into a container, cover, and place it into the freezer. The ice cream will be of the right consistency after about 8 hours. Store the ice cream in the freezer for up to 1 month.
You can make the fudge sauce up to 3 days ahead of time. The ice cream base can be stored in the refrigerator over night.
🔖Related Recipes
📋 Recipe
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Mocha Fudge Swirl Ice Cream
Ingredients
Fudge Sauce
- 1 tablespoon unsalted butter
- 6 tablespoons heavy whipping cream
- 2 tablespoons granulated sugar
- 2 teaspoons cocoa powder
- ⅛ teaspoon salt
- ¼ cup semi-sweet baking chocolate
- ⅛ teaspoon vanilla extract
Mocha Ice Cream
- 1 cup whole milk
- 2 cups heavy whipping cream cold, divided
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1½ cups whole coffee beans decaf
- 6 large egg yolks
- 1½ teaspoons vanilla extract
Instructions
Fudge Sauce
- Add butter, heavy whipping cream, sugar, cocoa powder, and salt to a small saucepan. Place over medium heat until ingredients are melted together and very hot, about 5 minutes.
- Remove from heat and add chocolate. Let sit for 2 minutes, then mix until chocolate is melted.
- Add vanilla and stir. Let sauce sit at room temperature to cool. Store in the refrigerator for 4 hours or overnight.
Mocha Ice Cream
- Place milk, 1 cup heavy whipping cream, sugar, salt, and coffee beans in a medium sized saucepan. Heat over medium heat until very hot, but not boiling.
- Remove from heat and let sit at room temperature for 1 hour to let coffee beans steep in the mixture.
- After 1 hour, sieve to remove the coffee beans, and dispose them. You may need to sieve the milk/cream mixture a few times to remove large bits of coffee granules. It's okay if some small bits remain.
- Place milk/cream mixture back over medium heat until hot but not boiling. While that is heating up, add egg yolks to a medium bowl and whisk together. Set aside. Add remaining 1 cup of heavy whipping cream to a large bowl and place a fine mesh sieve over it. Set aside.
- When milk/cream mixture is hot, ladle a scoop full into the egg yolks, whisking constantly. We want to heat the eggs slowly so they don't scramble.
- Add the egg yolks into the saucepan with the milk/cream mixture. Whisk constantly over medium heat until mixture thickens and coats the back of a wooden spoon.
- Remove from heat and pour through the fine mesh sieve into the bowl with the heavy whipping cream in it. Stir together. Add vanilla extract and stir to combine.
- Cover and chill in the refrigerator overnight.
Assembly
- The next day, churn the ice cream in your ice cream maker as per your ice cream maker instructions.
- Add half the churned ice cream to a freezer safe container. Spoon half of the fudge sauce over the ice cream. Add remaining half churned ice cream over top, then remaining half of the fudge sauce.
- Cover and store ice cream in freezer for at least 6 hours or overnight.
- Store leftovers in the freezer for up to 1 month.
Notes
- Use regular or decaf coffee beans. Both work equally well in this recipe.
- Don't skip straining the ice cream base mixture. Little bits of cooked egg can be in it, and we want a very smooth ice cream.
- Make sure your ice cream maker bowl has been stored in the freezer for at least 24 hours so the ice cream base can firm up for the best ice cream.
- You can make this ice cream without the fudge swirl too. The mocha ice cream tastes really good on it's own!
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