Following some testing, tasting and general gluttony I am pleased to introduce you to this Mocha Fudge Ice Cream.
If you read My First Ice Cream post you will know that I was not completely happy with my results from the “Best ever chocolate ice cream” recipe by Cenk Cafe Fernando. Several people who made it ended up with the same super thick texture, so I deduced that Turkish corn starch must be a different beast to British cornflour.
I loved the concept of a no egg, no-ice-cream-maker recipe though, so I decided I needed to create a new version by playing with the quantities, timings and ingredients. Don’t get me wrong, this is still no ordinary ice cream, it’s kind of a fudgy mocha ice.
Ed says I should call it Focha.
It scoops straight from the freezer and an espresso cupful is more than enough for an after dinner chocolate/coffee hit.
Mocha Fudge Ice Cream
- 397g sweetened condensed milk – 1 standard can
- 170g milk
- 190g double cream
- 125g 70% chocolate, chopped
- 45g milk chocolate, chopped (feel free to adjust the chocolate ratios)
- 10g cocoa powder
- 1 to 1.5 teaspoons instant espresso
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 level teaspoons (approx 8g) cornstarch/cornflour
- 1 tablespoon cold water and 1 tablespoon hot water
It may seem odd to have everything in grams, even the liquids, but if you use an electronic zeroing scale it makes a lot of sense. Next time I may reduce the cornflour to 1.5 teaspoons to make it even softer.
How to make it
This is a simple recipe, but I found that the order of attack and a little planning is important:
- First chop your chocolate and sift the cocoa*
- Prepare a tiny bowl with the 2 level teaspoons of cornflour and 1 tblsp of cold water
- Prepare another wee bowl with 1 to 1.5 teaspoons espresso granules and 1 tblsp of hot water
- Pour the condensed milk, cream and milk into a heavy botttomed saucepan
- Heat gently, stirring constantly** until it’s just on the brink of boiling at the edges
- Pour in the coffee liquid, pinch of salt, 1 tsp vanilla extract and stir
- Remove from the heat and stir in the chocolate and cocoa
- You may need to whisk it a little to melt the chocolate or heat it for a minute more
- Re-stir your pot of cornstarch and water and pour it in to the mix
- On a medium heat stir constantly with a balloon whisk and cook gently for only 4 minutes
- It will thicken to a custard like consistency
- Take off the heat and pour immediately into a bowl to cool
- Allow it to cool uncovered for an hour or so
- Put it in the fridge for a couple of hours
- With a wooden spoon beat in the skin that has formed until it’s smooth
- Pour it to a container that fits in the freezer
- Cover with clingfilm pressed down onto the mixture to make it airtight
- Put the lid on, or another layer of clingfilm, and freeze overnight
* I tried doing it without chopping and sifting, all I am saying is…don’t miss this step
** If you take your eyes off it you may end up, like me, having to keep going back to the shops for more cream and condensed milk due to ‘overcooking issues’
Here it is on a printable page: Mocha Fudge Ice Cream.
Jules
March 3, 2012
Oh my goodness. 1) I want to like this more than once, 2) I need to make this now!
thingswemake.co.uk
March 4, 2012
Let me know if you give it a go, Jules. I’d like to see what you think.
James Brewer
March 3, 2012
Could you please drop some round? A tub or two would be great. I love the name Focha – go with it!
thingswemake.co.uk
March 4, 2012
2 tubs of Focha to go!
Rufus' Food and Spirits Guide
March 3, 2012
Oh wow!
Simply Tia
March 3, 2012
No ice cream maker? Yes! This is definitely my type of ice cream recipe. Looks yummy.
egg me on
March 3, 2012
Whoa! I thought your first attempt looked just amazing, but it seems you’ve done it again! It looks so rich and thick. That color is just beautiful. I agree with Ed: let’s call it Focha!
thingswemake.co.uk
March 4, 2012
Thanks Tommy…it shall be forever known as Focha! Beautiful gooey focha 🙂
Sally - My Custard Pie
March 3, 2012
My girls will love this.
thelittleloaf
March 3, 2012
I love my ice cream maker but if I can make something that looks this good without it?! Yes please! Love love love the look of this.
thingswemake.co.uk
March 4, 2012
It’s ice cream…but not as we know it. Certainly worth a go.
Jueseppi B.
March 3, 2012
Reblogged this on The ObamaCrat.Com™ and commented:
It is my mission to offer the hand full of followers and readers of this blog, any and everything to do with ICE CREAM!!!! Stop by the blog: “Things We Make”….and make this today!!!
thingswemake.co.uk
March 4, 2012
Thanks Jueseppi!
Jueseppi B.
March 4, 2012
You keep doing recipes that make me drool…I’ll keep reblogging…my followers love your site.
Jajabor
March 3, 2012
Oh good, the revised version 🙂 I can see myself making this (with 1.5 tsp cornflour) as soon as I go through my first batch!
thingswemake.co.uk
March 4, 2012
Swirl your first batch with soft vanilla ice cream. Voila, fudge ripple!
aishahias
March 4, 2012
OMG, this looks good! 😀
Marjorie (Sugar for the Brain)
March 4, 2012
You already had me with the Mocha Fudge flavor, but then you said no ice-cream maker needed! What?! So I don’t need to wait for year 2XXX when I will buy a ice-cream machine (might be a while!)??? That’s awesome! Might need to do this real, real soon 😉 Thanks for the great post and beautiful photo!
thingswemake.co.uk
March 4, 2012
Thank you Marjorie. I love any recipe that doesn’t need fancy technology. Let me know if you try it.
Chelsea
March 4, 2012
Oh my goodness, this looks so fudgy and delicious! If only I had an ice cream maker…
yourstrulyg
March 4, 2012
That looks heavenly
Ren Behan
March 4, 2012
Too. Good.
Absolutely love it. Stunning pic, as always. Talented lady!
thingswemake.co.uk
March 4, 2012
Thank you Ren. Cooking and photographing is such a pleasure.
Sarah, Maison Cupcake
March 6, 2012
This looks incredibly good, I never drink coffee but I love mocha flavour desserts. I can see how great the texture is just by looking at it!
brighteyedbaker
March 7, 2012
I love chocolate but coffee ice-cream is my favorite. This looks like the best of both worlds. Plus, the ice-cream looks so velvety soft and smooth and creamy! I’d love to try this sometime!
Lucy
March 7, 2012
This sounds incredible! It looks so rich and indulgent, I can’t wait to give it a try.
Amy from Appetite for Discovery
March 10, 2012
You had me at “no ice cream maker” and as Baskin Robbins’ Jamoca Almond Fudge is my favourite ice cream of all, I will definitely be trying this…maybe with some almonds mixed in!
Shumaila
March 15, 2012
This looks absolutely delicious, will try it soon. Thanks for sharing the recipe!
Susan
April 2, 2012
…what an inviting photo, I had to try this! ..even better, as I don’t own an ice cream maker, and more surprising was how incredibly luscious and creamy and rich this was! thank you for sharing this recipe. can we have a vanilla one too please?
atasteofmadess
May 31, 2012
Wow, what a great recipe! I don’t have an ice cream maker, so this is perfect! Too bad it’s still cold here. Oh well. That shouldn’t stop me 😉
Nathalie
June 2, 2012
Hello Claire, Thanks you so much for your revised version Mocha fudge of Cenk. Have a good day 🙂
http://www.lacuisinedenathalie.com/article-creme-glacee-chocolat-moka-recette-facile-106053701.html
thingswemake.co.uk
June 3, 2012
Wow Nathalie
Yours looks amazing! Beautiful ice cream and gorgeous photos.
industrial ice maker
June 18, 2012
geeze that sounds good right now
fati's recipes
April 6, 2013
Gonna love making and eating this. Especially since I haven’t yet managed to get my hands on an ice-cream maker 🙂
Katie McConnell
June 19, 2013
This looks glorious…but I’ve never heated cream/milk before and my stovetop in my apartment is funky, how do I when I’ve cooked it just right? Thanks, love your blog!
thingswemake.co.uk
June 19, 2013
Just before it boils it will get little bubbles at the edge of the pan. Give it a stir and if they come again it will be hot enough.
ritavegas
June 30, 2013
I LOVE mocha! This ice cream looks soo luscious!
I really love your blog!
Russell
August 27, 2013
I recently starting using wordpress and stumbled across your blog. I recently made and served this at a dinner party, and it went down an absolute treat, I even had people asking for seconds.
Thanks for the great recipe.
🙂
thingswemake.co.uk
August 27, 2013
Great news, thanks Russell.
Kajol Srinivasan
July 10, 2014
Hi! The ice cream came out fabulous thanks! Just a question- It tastes a bit more like a pudding than an ice cream….would increasing the milk content and decreasing the cream get it to taste more ice cream-ish? Would that set harder too?
thingswemake.co.uk
July 11, 2014
I guess maybe it would!