Mocha Latte Ice Cream | #SundaySupper

Mocha Latte Ice Cream from The Foodie Army Wife | TheFoodieArmyWife.com

This week the Sunday Supper team is bringing you recipes for CHILLING! I’ve shared my yummy homemade mocha latte ice cream recipe, which I recently made for our Independence Day barbecue.

 

To begin, combine 3 cups of half & half…DSC_0002_edited-1

1 1/4 cup powdered sugar

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A pinch of salt

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2 tablespoons of espresso powder

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Whisk these until combined and the powders are dissolved. Cover and chill in the refrigerator for 3 hours.

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After it has chilled, pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

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Once the ice cream is ready, spread half of the ice cream in a container. Drizzle with 1/2 cup of chocolate syrup.

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Repeat with the other half of the ice cream and another 1/2 cup of chocolate syrup. Freeze for 2-3 hours or until set.

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Enjoy!

Mocha Latte Ice Cream from The Foodie Army Wife | TheFoodieArmyWife.com

Mocha Latte Ice Cream from The Foodie Army Wife | TheFoodieArmyWife.com

 

Mocha Latte Ice Cream
 
Ingredients
  • 3 c half & half
  • 1¼ c powdered sugar
  • pinch of salt
  • 2 Tb espresso powder
  • 1 c chocolate syrup, divided
Instructions
  1. To begin, combine all the ingredients except the syrup in a bowl. Whisk together until the powders have dissolved. Cover and refrigerate for 3 hours. Pour the mixture into your ice cream maker and freeze according to manufacturer's instructions. When it is frozen, spread half of the ice cream in a container and drizzle with half of the chocolate syrup. Repeat with the remaining ice cream and syrup as a second layer. Freeze for 2-3 hours.
  2. Enjoy!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

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Comments

  1. says

    Applause, applause! Thank you, Conni, for this oh, so delicious and very doable ice cream recipe. I love mocha latte and I love how your recipe can be easily replicated =)

    P.s. Your new photo looks great =)

    • says

      Shannon, using powdered sugar allows the sugar to dissolve quickly with no need to heat it up first. Less chilling time is necessary that way. It doesn’t work for all ice cream recipes, but definitely for this one :)

  2. says

    I see myself eating this with a scoop of chocolate ice cream too! : ) How fantastic! Where did you score a bottle of espresso powder???

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