Mocha Ice Cream Loaf – a delicious recipe with milk, vanilla bean, sugar, egg yolks, chocolate, coffee powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, bring milk, vanilla bean and seeds to a boil. Remove bean. Whisk together sugar and egg yolks then slowly pour into milk, stirring constantly. Cook, stirring constantly, over low heat until slightly thickened. Strain then distribute equally between 2 bowls. Add melted chocolate to 1 bowl and the coffee to other bowl. Allow to cool, stirring occasionally.
2
Rinse and line an 8 x 3 inch loaf pan with foil. Whip cream until stiff then add around 1/2 to chocolate mixture. Transfer to prepared pan and freeze for 30 mins. Chill remaining whipped cream.
3
Fold remaining whipped cream into coffee mixture and add to loaf pan. Smooth the surface, cover with plastic wrap and freeze for at least 6 hours. Remove parfait from pan, discarding foil. Place on a serving plate, decorate with grated chocolate and cut into slices. Serve immediately.
1099
kcal
Calories
68
g
Fat
81
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup milk, 1 None vanilla bean, cut lengthwise and seeds scraped out, 2/3 cup sugar, 6 None egg yolks, and more.
Yes, Mocha Ice Cream Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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