This has to be one of my all time favorite ice cream recipes. My dad loves coffee ice cream, so this has been a staple in my parents’ home for as long as they have had an ice cream maker. This taste reminds me of every Fourth of July and time spent with my family. So good! Major thanks to my mom for sharing this recipe with me — and for making it for so many years!
Mocha Chip Ice Cream
- 3 teaspoons Instant Coffee (but espresso powder is better)
- 1-1/4 cup Sugar
- 1/8 teaspoon Salt
- 1 tablespoon Flour
- 3-3/4 cup Half and Half, divided
- 1 1/4 cup Coffee
- 3 Egg Yolks, beaten
- 2-1/2 teaspoons Vanilla
- 1/2 cup chocolate chips or grated dark chocolate.
Combine dry ingredients in saucepan. Pour in coffee and 1-1/4 cups half and half, stirring occasionally. Cook over medium low heat until thickened, about 20 minutes (mine never thickened, but it did boil after 20 minutes, so I called it good). Temper eggs (add a tiny bit of the hot mix and stir), then add to hot and cook for one minute longer. Chill one or more hours. Stir in rest of half and half and vanilla, freeze in ice cream maker. Add chips about halfway through.
This tastes so good! You will also be glad to hear this is my last ice cream recipe for this month’s Abundant Crop, so no more fattening foods for you! ha! Anyways, there are a few optional items for this ice cream. You can either add 1/4 cup liquor when you add in the vanilla, or put crumbled bacon on top for serving. Yummy!
I used to nanny — two summers in a row for the same family. I loved it. The kids were awesome (minus a few temper tantrums) and I got to spend some time by the pool almost every day! I tried to come up with fun activities, and making ice cream was one of them. They really liked mint chocolate chip ice cream, so you can thank them for this recipe. I have no idea where I found it, so I cannot give credit where credit is due!
Mint Chocolate Chip Ice Cream
- 4 Eggs, beaten (or Egg Beaters, to be safe)
- 2 cups Sugar
- 6 2/3 cups Evaporated Milk (4 – 13 ounce cans)
- 1 1/2 cups grated Milk Chocolate (or mini chocolate chips)
- 1 1/2 teaspoon Peppermint extract
- Green Food Coloring
Gradually add sugar to the eggs. I suggest using a stand mixer because you need to beat until stiff. If you have three kids wanting to work on something, just let them use an electric mixer and switch off holding it! Once stiff add milk, chocolate, extract, and food coloring. Pour into ice cream maker and freeze. You can add the chips about halfway through. I actually used a mixture of mint and chocolate chips and chopped them up. Very good! Also, make sure to use peppermint extract and not mint. The mint extract is more spearmint and gives your ice cream a weird taste (but I am totally still eating mine that was made with the mint extract, so it’s not that bad)!
One taste of this ice cream and I am right back nannying those three sweet kiddos! Are there any foods that can bring back a summer memory like that for you?
Do I have a great recipe for you today! This is one of the favorites in our home. I found this recipe online a few years back and have made it many times. With just five simple ingredients, it is incredibly easy to make and sure to please any crowd!
Cake Batter Ice Cream
adapted from Food.com
- 2 cups Milk
- 3/4 cup Sugar
- 1 cup Half and Half
- 1 teaspoon Vanilla Extract
- 3/4 cup Cake Mix
Blend milk and sugar until the sugar is dissolved. Add half and half and vanilla. Stir in cake mix until there are no lumps left. Freeze as directed by ice cream maker. It took about an hour in mine. As usual, I leave it in the freezer overnight just to make sure it is set.
Make this. Trust me. Any questions, leave em in the comments!
We are in the middle of a heat wave (or so it feels like) in So Cal. So we (okay, I!) decided that this month should be all about ice cream. We may not have milk or cream in abundance, but we sure do have an affinity for ice cream! I hope you all enjoy the recipes. First off, a little spiked ice cream. I got this recipe from my mom, and I am not sure where she found it.
Irish Cream Ice Cream
- 2 cups Whipping Cream
- 2 cups Half and Half
- 1 cup Sugar
- 1/2 cup Bailey’s (you can easily make your own if you don’t have any in your cupboards)
Combine all ingredients in a large bowl, stirring until sugar dissolves. Freeze in your ice cream maker according to the manufacturer’s instructions. It took a little over an hour in mine. I usually leave it in the freezer for awhile before serving, this keeps it from being too runny!
What other ice cream flavors do you want to see? Are you looking forward to the rest of Abundant Crop: Ice Cream?
Chocolate ice cream on a stick isn’t a new concept, but Magnum decided to take it up another notch and double dip it in more chocolate. Foodbuzz then asked if we wanted to sample it and blog about it as a part of their Tastemaker program. Oooh, this one’s a toughie … decisions, decisions … you said ice cream? with chocolate? and it costs zero dollars? Yes, please!
Coupon came and I was so eager to open the envelope that I gave myself a pretty nasty cut on the envelope. I told Matt that I was desperate to get my coupon for free ice cream. Then, he laughed at me, knowing my love for chocolate, ice cream and free stuff.
- Crunchy outer, creamy cold center. Yum!
After a tough loss in bocce ball playoffs on Wednesday night, I consoled myself with the double chocolate variety of Magnum and episodes of Top Chef Masters.
So what did I think about it?
The bars were really good — the chocolate was better than your standard ice cream bar. It’s like a fudgsicle got a stylist and was heading for a red carpet event.
Downfalls? I ate it too quickly. Seriously though, I don’t really understand why there are three bars to a package, because Matt and I had to fight over the last one. Normally a nice, polite girl, when there’s a gleam of chocolate and ice cream in my eye … let’s just say he didn’t stand a chance.
What’s your favorite frozen dessert?