Divine Mocha Ice Cream Recipe for Summer Bliss

Indulge in homemade mocha ice cream with rich chocolate and coffee flavors, perfect for summer desserts.

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Whisk together the eggs and egg yolks in a medium-sized bowl. Add granulated sugar, cocoa powder, and instant coffee, whisking until fully blended and creamy.
Heat the creams in a large saucepan. Warm gently over medium heat, ensuring it does not boil.
Temper the eggs by slowly pouring 1 cup of the hot cream mixture into the egg mixture while whisking quickly.
Pour the tempered egg mixture back into the saucepan, stirring continuously.
Cook the mixture over medium-low heat until it thickens and reaches 170°F.
Remove from heat and mix in vanilla extract. Strain through a fine-mesh sieve.
Chill in an ice bath until cooled, then refrigerate until completely cold.
In a small saucer, combine sugar and cocoa powder, then whisk in corn syrup and milk. Heat over medium heat until boiling.
Simmer the sauce on low heat, stirring occasionally until thickened, about 5-7 minutes.
Whisk in butter and vanilla extract until smooth. Allow to cool.
Churn the chilled base mixture in an ice cream maker following the manufacturer’s instructions.
In a freezer-safe container, alternate layers of ice cream, chocolate sauce, and crumbled cookies until all ingredients are used.
Freeze until firm and ready to serve.