This Starbucks Mocha Frappuccino Ice Cream brings the café experience straight to your kitchen, no machine required. In just 20 minutes, you’ll whip up a velvety, indulgent treat that’s rich with deep coffee notes and creamy chocolate swirls. The smooth, luscious texture melts on your tongue, delivering a perfect balance of sweetness and bold espresso flavor. It’s the ultimate dessert for coffee lovers who crave a cool, satisfying pick-me-up.
With its effortless preparation and decadent taste, this ice cream is a game-changer for busy days or impromptu gatherings. The no-churn method ensures a silky consistency, while the mocha infusion adds a luxurious depth. Every spoonful is a refreshing escape, blending the chill of ice cream with the comforting warmth of your favorite coffeehouse drink.
Ingredients for Starbucks Mocha Frappuccino Ice Cream
- 2 cups (16 oz/450 ml) cold whipping cream (all-purpose cream or heavy cream)
- 14 ounces (1 can/400 ml) cold condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 6 teaspoons granulated instant coffee
- 4 tablespoons chocolate sauce (plus extra for drizzling)
Step-by-Step Instructions
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cold cream on medium/high speed until soft peaks form.
- Add condensed milk: Turn off the mixer and pour the condensed milk into the whipped cream. Turn the speed back up to high and whisk until the mixture is thick and forms stiff peaks.
- Incorporate vanilla: Turn off the mixer and stir in the vanilla extract if desired. This is your ice cream base.
- Prepare the coffee: Dissolve the instant coffee in a few teaspoons of water, just enough to make it liquid. Stir the coffee mixture into the ice cream base.
- Add chocolate sauce: Ripple the chocolate sauce into the ice cream base for a marbled effect.
- Layer whipped cream: Set aside a small amount of the ice cream base to use as “whipped cream” on top. Pipe or scoop it over the ice cream.
- Drizzle and freeze: Drizzle additional chocolate sauce over the top. Transfer the mixture to a large resealable container and freeze for at least 4 hours or overnight. Store for up to 6 weeks.
Topping Ideas to Elevate Your Frappuccino Ice Cream
Take your Starbucks Mocha Frappuccino Ice Cream to the next level with creative toppings! Try adding crushed chocolate cookies for a crunchy texture, or sprinkle on some sea salt to enhance the chocolate flavor. For a nutty twist, add chopped almonds or hazelnuts. If you’re feeling indulgent, drizzle extra caramel sauce alongside the chocolate for a decadent finish.
Perfect Serving Suggestions for Any Occasion
Serve this ice cream in waffle cones for a fun handheld treat, or scoop it into elegant glass bowls for a dessert party. Pair it with a warm brownie or espresso shot for a coffee lover’s dream. For a kid-friendly version, top with sprinkles or mini marshmallows to make it extra special.
Storage Tips to Keep Your Ice Cream Fresh
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For best results, consume within 6 weeks, though it’s so delicious, it probably won’t last that long!
Quick Recipe Variations to Try
Customize this recipe to suit your taste! Swap the instant coffee for matcha powder to create a green tea version, or use white chocolate sauce for a sweeter twist. For a boozy treat, add a splash of Baileys or Kahlúa to the ice cream base. The possibilities are endless!
Time-Saving Tips for Busy Bakers
To speed up the process, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream. Use a pre-made chocolate sauce to save time, or make a large batch of sauce ahead of time and store it in the fridge. This recipe is already quick, but these tips make it even easier!
Starbucks Mocha Frappuccino Ice Cream (No Machine)
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups cold whipping cream (all purpose cream or heavy cream) 16oz/450 ml
- 14 ounces cold condensed milk (fat-free or regular) 1 can/ 400ml
- 1 teaspoon Vanilla extract optional
- 6 teaspoons granulated instant coffee
- 4 tablespoons chocolate sauce
Instructions
- Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
- Turn off the machine and stir in vanilla extract now if desired.
- Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
- If you want to recreate this Starbucks Frappuccino set aside a small amount of ice cream base so you can place it in top as the ‘whipped cream’.
- Dissolve the instant coffee in a few teaspoons of water, just enough to make it liquid. Stir the coffee into the ice cream base.
- Ripple in the chocolate sauce and pipe or scoop on your whipped cream. Do as the pros do and drizzle more chocolate sauce over the top.
- Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
