Cocoa covered almonds, toasted coconut flakes, and International Delight Iced Coffee Mocha Light, makes this Chocolate Coconut Mocha Ice Cream the perfect afternoon pick-me-up that reminds you of one of your favorite candy bars!
Have you ever noticed how rough afternoons can be? After working from home all day, homeschooling a 5th grader, taking the dogs in and out to the bathroom, and cleaning house or doing laundry all day long, I am exhausted.
For a coffee drinker like myself that is where I would grab a big cup of coffee, and call it a day. However, when it’s 90+ degrees outside, which believe it or not, here in Florida, that is not unheard of in October, who wants hot coffee? I do not.
Well, at least not all the time. Sometimes I’d rather just grab a snack, than a cup of coffee, since dinner can still be hours away.
Remember, I’m the mom, I have to cook the dinner too, even after being teacher/wife/CEO/mom all day everyday. But, I really need that afternoon pick me up that my coffee addiction seems to give me. I normally can’t have both because coffee suppresses my appetite.
That is where my Chocolate Coconut Mocha Ice Cream comes in. You can have your coffee and eat it too! When I discovered International Delight Iced Coffee’s I was so excited, because like I mentioned who wants coffee when it’s 90+ degrees outside?
What ingredients do I need to make Chocolate Coconut Mocha Ice Cream?
- International Delight Iced Coffee Mocha Lite
- heavy whipping cream
- sweetened condensed milk
- cocoa covered almonds
- toasted coconut flakes
How do you make Chocolate Coconut Mocha Ice Cream?
- stir together your iced coffee and condensed milk.
- pour your heavy whipping cream into a large bowl, and stir in your iced coffee/condensed milk mixture.
- mix with a mixer until you have a slightly thickened and foamy consistency.
- freeze for 20 minutes.
- pour into an ice cream maker.
- add your chopped cocoa covered almonds and toasted coconut.
- pour into a freezer safe container to store.
How do I make this ice cream without an ice cream maker?
Just mix it all together, and instead of placing in your ice cream maker, pour into a freezer safe container and freeze for 6 to 8 hours.
International Delight Iced Coffee comes in a variety of flavors from my favorite, Mocha Light or Mocha, that I use to make my Chocolate Coconut Mocha Ice Cream, to Caramel Macchiato, and Vanilla.
When it comes to creativity the possibilities are endless. I have had a crazy craving for ice cream lately, but the only thing that I wanted, I couldn’t seem to find. I pulled out a recipe that I used to use from time to time, and it was the perfect thing to cure my sweet tooth, and my coffee addiction!
When I was picking up my heavy whipping cream for my recipe, I grabbed the International Delight Iced Coffee Mocha Light (since I’m watching those calories). Thankfully you don’t have to wander far from the whipping cream, because International Delight Iced Coffee is so conveniently located right there in the refrigerated tea/juice section at Walmart.
I’m not sure how your Walmart is laid out, but all of our tea, juice, milk, creamers, and iced coffees are right together. Which also makes it easy to grab when your picking up milk for your kids! You never have to be without your iced coffee!
Once it’s frozen to your desired consistency, it’s time to serve up your coffee in a new way! Enjoy a nice bowl of Chocolate Coconut Mocha Ice Cream!
Here are some of our favorite home made ice creams:
- 2 cups International Delight Iced Coffee Mocha Lite
- 2 cups heavy whipping cream
- 3/4 cup sweetened condensed milk
- 1/2 cup cocoa covered almonds chopped
- 1/2 cup toasted coconut flakes
- Start by stirring together your iced coffee and condensed milk.
- Next pour your heavy whipping cream into a large bowl, and stir in your iced coffee/condensed milk mixture.
- Using a mixer, mix until you have a slightly thickened and foamy consistency.
- Place in the freezer for 20 minutes.
- After 20 minutes pour into an ice cream maker.
- Pour in your chopped cocoa covered almonds and toasted coconut.
- Continue in your ice cream maker until you reach desired consistency.
- If you want a more solid ice cream, pour into a freezer safe container, and freeze for 2 hours.
If you do not have an ice cream maker, you can skip that step, and mix in your almonds and coconut, and freeze for at least 6 hours.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 66mgSodium: 136mgCarbohydrates: 26gFiber: 3gSugar: 18gProtein: 8g