Jamoca Ice Cream Recipe
Indulge in the rich and creamy flavors of our homemade Jamoca Ice Cream. Made with a perfect blend of coffee and chocolate, this ice cream is sure to become a family favorite. It’s easy to make and requires only a handful of ingredients. Whether you’re enjoying it on its own or pairing it with your favorite desserts, this Jamoca Ice Cream recipe is pure bliss.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and instant coffee granules. Heat over medium heat, stirring constantly, until the mixture is hot but not boiling.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Transfer the mixture to a mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the mini chocolate chips and continue churning until evenly distributed.
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Serve the Jamoca Ice Cream in bowls or cones, and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Nutrition facts: (per serving)
Delight your taste buds with this heavenly Jamoca Ice Cream. The smooth and velvety texture combined with the bold flavors of coffee and chocolate is simply irresistible. With just a few simple steps, you can create a homemade ice cream that rivals any store-bought variety. Serve it at your next gathering or enjoy it as a special treat for yourself. This Jamoca Ice Cream recipe is guaranteed to satisfy your dessert cravings and leave you wanting more.