• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Cake & Cheesecake
    • Cookies
    • Cupcakes
    • Breakfasty Things
    • Snacks
    • Brownies & Bars
    • Ice Cream
    • Pie
    • Bread
    • Decorating
    • Adventures
  • Lately
  • Jenny
  • Orders

Jenny the Baker

Home ❭ Ice Cream ❭ No-Churn Salted Mocha Ice Cream

July 7, 2015 By Jenny Barrett 2 Comments

No-Churn Salted Mocha Ice Cream

How is it July already?

    My baby sister’s summer vacation began in mid-June, but mine is already halfway over. While grocery shopping the other day, I realized that school supplies had taken over seasonal aisle. I shied away in denial, only to see a friend’s photo of the very aisle on Facebook two days later.
    I guess it’s imminent.
    While July signals the end of summer, it also marks National Ice Cream Month! I was hesitant to post two ice cream recipes in a row, but a friend’s “Go for it!” and the remembrance of this sacred month were the gentle pushes I needed. Thanks, Jen. And thanks, President Reagan!
    This one’s a little simpler than the last one, but it’s as good. I served it with a DIY sundae bar at a going away party for some dear friends of ours. It can also be scooped into cones, whirled into shakes, or eaten from the container. I’ve never done that before….
No-Churn Salted Mocha Ice Cream
Cuisine: Desserts
Author: Jenny Barrett
Serves: 1 quart
Ingredients
  • Ice Cream Base:
  • 1 14 oz. can of sweetened condensed milk
  • 1/4 cup strong coffee, cooled
  • 2-3 tbsp. cocoa powder (sifted is best)
  • 1 tbsp. vanilla extract
  • 1 pint of whipping cream
  • Coarse sea salt, to taste
  • Mix-Ins [optional, but strongly encouraged]:
  • Chocolate chips
  • Crushed Oreos
  • Walnuts or almonds
  • Melted peanut butter*
  • Hot fudge*
  • *For instructions on how to swirl liquids into the base, see this post, step 6.
  • [Anything goes. You catchin’ my drift?]
  • Kitchen Equipment:
  • Mixer & mixing bowl
  • Rubber spatula
  • 1/4 cup measure
  • Tbsp. measuring spoon
  • Loaf pan
Instructions
  1. Chill a mixing bowl in the freezer for at least 5 minutes.
  2. In a different bowl, mix sweetened condensed milk, vanilla, cocoa powder, and coffee until the mixture is smooth. Set aside.
  3. Now pour the whipping cream in the chilled bowl. Beat on high until stiff peaks are formed.
  4. Slowly fold mixture into whipped cream. This is your ice cream base.
  5. Pour half of the ice cream base into a loaf pan. I threw in some chocolate chips and sprinkled this layer with salt.
  6. Now, pour the remaining half of the ice cream base into the loaf pan. Sprinkle salt on top. I uncharacteristically sprinkled a conservative amount of salt, allowing for a slight sweet/salty contrast of flavors. You do you.
  7. Freeze for at least 6 hours; overnight is best.
  8. Scoop and enjoy, namely with friends and a sundae bar! Happy National Ice Cream Month!
3.3.3077

 

Filed Under: Ice Cream Tagged With: chocolate, dessert, ice cream, summer, sweets

About Jenny Barrett

I’m Jenny, the heartbeat of jennythebaker.com. I’ve been baking since middle school when my Mom allowed me to assume the baking responsibilities for our family of seven. She watched me curdle cake fillings, bake flat, crunchy chocolate chip cookies, and forget critical ingredients; however, she somehow had a little faith in me. Who could have known that baking would become my lifelong hobby and destressor?

Reader Interactions

Comments

  1. Ann Monroe says

    July 8, 2015 at 6:30 am

    Yaaay! I need to try this, Jenny. I’m sure Nina AND Trina would say “yes please!!!” if I asked them to help make this.

    Reply
    • jennybarrett says

      July 9, 2015 at 2:00 pm

      🙂 Glad you’re a fan!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Copyright © 2023 · Built by Collin M. Barrett