Starbucks Mocha Frappuccino Ice Cream (No Machine)
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.
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.
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