Coffee, chocolate, and coconut - this No Churn Coconut Mocha Ice Cream is one of the best!
I have a thing for no churn ice cream and frozen yogurts. Even no churn sorbets or sherbets are delicious. I don't own a ice cream maker, but I have a hard time finding reasons to buy one. I'm sure there's more uses for them than the obvious though. I just love the ease of the no churn ice cream. They start with two ingredients - a pint of heavy whipping cream and sweetened condensed milk (here we use cream of coconut though). Then just flavor it to your liking.
The flavor of the whipped cream mixture is amazing and would make a delicious topping for any dessert that the coconut mocha flavor would compliment.
No Churn Coconut Mocha Ice Cream
- 1 pint heavy whipping cream
- 1 (15 oz) can cream of coconut (not coconut milk; found by the drink mixers; it's non-alcoholic)
- 1/4 cup cocoa powder, or more/less to taste
- 1 tablespoon instant coffee or espresso powder, or more/less to taste
Pour cold cream, cocoa powder, and instant coffee into a large cold metal bowl. Whip, using a hand mixer, or stand mixer, until stiff peaks form, about 2 to 3 minutes.
Next, fold or whip in cream of coconut. Be careful not to over mix as this can cause the whipped cream to deflate.