cooking ala mel

healthy recipes and the occasional craft

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Dark Chocolate Mocha Ice Cream

I’m pretty bad at mixing it up when it comes to ice cream.  The first fives times or so of using my machine, I made the same chocolate oreo ice cream.  I know what I like, so I never see the need to change it.  I tried out using the same recipe but mixing in some graham crackers, marshmallows and chocolate chunks to make a s’more variety, which was good, but I still liked the oreo better.  I also attempted coffee, but my machine got angry at me and shut off before any of it churned enough to freeze, so it ended up being a frozen coffee, pretty much.  Definitely tasty, though, so I may have to try that one again soon!

I followed ALMOST the same basic recipe for the chocolate oreo, but I used Hershey’s Special Dark cocoa powder rather than regular cocoa powder, and I opted for brown sugar and a bit of truvia for sweetness.  Add in some instant coffee powder, and you’re golden!  I ended up mixing a brownie into mine..but plain or with just a little bit of chocolate syrup would be nice, too!

Dark Chocolate Mocha Ice Cream
yields 4 6-oz. servings
2 cups light cream or half-and-half
1 tsp vanilla
1/3 cup brown sugar
2 packets truvia
1/4 + 1 T Special Dark cocoa powder
2 T instant coffee

Mix the brown sugar, truvia, cocoa powder and instant coffee in a bowl.  Add in half the cream and whisk until thoroughly mixed; add in the other half of the cream and the vanilla.  Mix until smooth.  Freeze according to your ice cream maker’s instructions.