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Creamy Eggless Mocha Ice Cream

"Explore the Vegetarian Chef in YOU!"

Eggless Mocha Ice Cream, a coffee ice cream recipe for "chocolate-coffee" lovers with a serious sweet tooth. There are several reasons why you will want to make your own eggless Ice Cream in your vegetarian kitchen. Your product taste better due to the quality ingredients you use, no one risks salmonella poisoning from eggs because you won’t be using them, and it will be fun to do.

Ingredients:

  • 1 Quart minus ¼ Cup Heavy Whipping Cream
  • ¾ Cup Sugar
  • Pinch Sea Salt
  • 1 tsp. Frontier Herb Co. Alcohol Free Coffee Extract
  • 1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
  • ¼ Cup Instant Espresso Coffee
  • ¼ Cup Green and Black Cocoa

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Directions:

  1. Process the Vanilla and Coffee extracts, Sea Salt and Sugar together in your food processor until it is completely incorporated with the cocoa and espresso coffee.
  2. Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
  3. Whisk with the rest of the Heavy Whipping Cream.
  4. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.


Recipes by Chef Bette

Do you grind your own coffee beans? This Ethiopian Yirgacheffe is specially blended in Central America and available by Marley Coffee.

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Like this chocolate ice cream recipe with a twist? Try our eggless sorbet, gelato, or granité recipes too.

Have a favorite eggless frozen dessert that you want to share? Submit it to our Vegetarian Recipe Exchange.

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