Mocha Ice Cream Base v1
Description
A rich coffee/chocolate ice cream base made with equal parts cocoa powder and high quality instant coffee. Tasting notes: Texture and taste are both spot on. Scoopable after only a minute or two out of the freezer. Relatively strong coffee taste with a lighter chocolate note. When paired with a fudge ripple, the fudge flavor dominates. If adding a ripple again, I would increase the amount of coffee. Note: did not have any lecithin or eggs on hand, but would add if making next time
Instructions
1. Combine dry ingredients (sugars, stabilizer, milk powder, cocoa powder, coffee, salt)
2. Combine wet ingredients (milk, cream)
3. Thoroughly mix dry and wet ingredients (use a stick blender if you have one)
4. Move base into a sealed container and let age in fridge for at least 8 hours
5. Churn
Ingredients
- 410 gMilk, wholeDairy
- 365 gCream, heavyDairy
- 65 gSkim milk powderDairy
- 110 gGranulated sugarSweetener
- 36 gDextroseSweetener
- 10 gGuittard Cocoa PowderChocolate
- 10 gInstant Coffee (Verve)
2 packets of Verve decaf instant
Other - 4 gPure Vanilla ExtractOther
- 1 gGuar gumStabilizer
- 0.8 gSalt, table, iodizedOther
- 12 gKahluaAlcohol
Nutrition
| 1 Scoop (66 g) | per 100 g | |
|---|---|---|
| Energy | 150 kcal | 227 kcal |
| Fat | 9.4 g | 14.3 g |
| Carbohydrates | 11.7 g | 17.7 g |
| Sugars | 13.2 g | 19.9 g |
| Fiber | 0.2 g | 0.3 g |
| Protein | 3 g | 4.5 g |
Recipe details