Eggless No-Churn Mocha Ice-cream

Ladies, take a chill pill! This one’s for all of you! The coolest, creamiest, most coffee-licious Mocha ice cream is here for you today, with some teeny dark choco chunks thrown in for those who enjoy the rocky-road experience! If you prefer nutty treats, then almonds or hazelnuts are your go-to topping. Serious lipsmacking divinity!

It had been a long time since I took a break from routine & my daughter had been at me continuously to put my feet up & chill. So wound up early with my schedule yesterday & then made some icecream with a flavour of my choice.

I have come to realise that these little self -indulgences are so important, in fact essential for each one of us in the crazy times we live in today. Self- love & self-care are truly underrated.

This is my own way of reminding you to celebrate YOU for who you are, just as you are. For simply just trying, day on day to be the best version of ourselves. Sleep, exercise, healthy home cooked food, balanced work hours & a spa or book or a little me-time every single day.

Sending lots of love from me to you all, this Sunday, my dear blog readers, wishing you lots of cheer & smiles for the week ahead!

Close your eyes and bite into this soft, luxuriously smooth n silky treat.

Recipe for Eggless No-Churn Mocha Ice-cream

Ingredients (Serves 6 – 8 Persons)

  • 4 tablespoons instant coffee granules, Nescafe or similar
  • ½ cup (120 ml) hot water
  • ½ teaspoon vanilla essence
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups (500 ml) whipping cream / fresh cream, chilled ( I use Amul)
  • 1 can 400gms condensed milk, chilled
  • pinch of salt
  • 4 tablespoons dark chocolate, coarsely chopped(optional)
  • 9 x 5inch metal cake tin, chilled
  • 2 tablespoons Kahlua (optional)


  1. In a small bowl or jug, dissolve the vanilla essence and cocoa powder in 2tbsp hot water to make a smooth lump-free liquid.
  2. In a separate bowl, dissolve instant coffee granules in 1/4 cup hot water. Set aside to cool. Keep them both aside to cool.
  3. Using a handheld mixer, patiently whip the cream 4-5 minutes until stiff peaks form.
  4. In another bowl, pour in the condensed milk, cooled cocoa mixture, salt and cooled coffee mixture (save 2 tablespoons for the end) and whisk in, until fully combined.
  5. Now fold the condensed milk-coffee mixture into the stiffly beaten cream using gently movements to prevent the air from escaping.
  6. Pour half the mixture into a 9×5-inch cake tin or metal container, sprinkle the chopped chocolate, if using.
  7. Pour the remaining ice cream mixture, remaining 2tbsp coffee liquid and swirl with a spatula.
  8. Cover tightly with cling film & place in the freezer for 8 hours or overnight before serving.
  9. You can halve the recipe to serve 4.

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