Mocha Chip Ice Cream

IMG_9166This month has been a blur, but I have found some time for things I enjoy. One of those things is chocolate. Every month We Should Cocoa, hosted by Choclette and Chele. This month’s challenge asked me to get my ice cream maker out of hiding.  With how hot it was out, this request was not opposed. In fact, this month’s theme has led me to make several different ice cream recipes (including roast peach and a strawberry batch as well.) But I’m a chocolate girl, so this mocha chip ice cream has been my favorite thus far.

The recipe comes from the first (and only) ice cream cookbook I have. It’s an ice cream book by Ben and Jerry who I believe to be the kings of ice cream. The ice cream was so creamy and delicious. I’m so glad I took that ice cream maker out.


Mocha Chip Ice Cream

2 cups heavy cream
1 cup milk
3/4 cup sugar
4 tsp unsweetened cocoa powder
1 packet Starbucks VIA coffee
2 large eggs
3/4 cup chocolate chips


1. Mix the cream, milk, sugar, cocoa, and coffee in a mixing bowl until well blended. Whisk the eggs together in another bowl until light yellow. Pour the eggs into the cream and stir until well blended.

2. Transfer the mixture to an ice cream maker and freeze to the manufacturer’s instructions.

3. Add the chocolate chips after the ice cream stiffs (about 2 minutes before it’s done.) Then continue freezing until the ice cream is ready.

4. Place in a container and freeze over night.

* makes 1 quart
* Besides We Should Cocoa, this recipe is being shared with Tasteful Tuesdays

Mocha Swirl Cookies



Like I mentioned in my last post, I am making swirl (or pinwheel) cookies for Christmas presents this year. My plan was to make four varieties. It has changed to three due to technical difficulties with my peppermint/chocolate cookies. They tasted great, but they came out ugly. The mocha swirls on the other hand, are by far the most beautiful things I have ever made. Not only do they look great, but the taste was also amazing.

These swirl cookies definitely take some patience, but they are wonderful!

Mocha Swirl Cookies

3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 tsp instant coffee (mine was hazelnut flavored)
2 oz semi sweet chocolate, melted and cooled


1. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

2. In the bowl of a mixer, beat the butter and sugar until creamy. Add the vanilla and egg and beat until combined. Slowly add the dry ingredients in and beat until you have a nonsticky dough.

3. Remove the dough from the mixer bowl and separate into two portions. Return one of the portions to the mixer and beat the coffee in with the dough. Remove from the bowl.

4. Put the other half of dough into the mixer bowl and beat with the cooled, melted chocolate.

5. Roll out each portion of dough between two sheets of wax paper, so that the dough is approximately 1/4-inch thick. Chill on a baking sheet in the refrigerator for an hour.

6. Remove the dough from the refrigerator and press the coffee dough on top of the chocolate dough. Roll the dough into a log, starting on the long side of the dough. If the dough starts to rip as you’re rolling, press it back together. Go slowly.

7. Cover the dough roll in wax paper and then plastic wrap. Refrigerate for an hour.

8. Preheat oven to 350. Remove the chilled dough roll from the refrigerator and slice into 1/4-inch rounds. I got about 3 dozen cookies from one cookie dough roll.

9. Place the cookies on a baking sheet lined with parchment paper. Bake for 11 minutes.

* makes about 36 cookies
* shared with Mix It Up Monday