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White Chocolate Mocha Ice Cream

A few of you expressed concern when I mentioned that my ice cream maker couldn’t quite handle the Peanut Butter Cookie Frozen Yogurt base. No worries – “she’s” up and running :). I think I just tried to over-tax her (anyone else assign genders to their kitchen appliances? Anyone?) with that thick Greek yogurt & sandwich cookie mixture! I am happy to report that the old girl gladly accepted this silky smooth white chocolate mocha ice cream base without any complaints.

A mixture of  1% low-fat milk, creamy half-and-half, bold espresso powder, and a bit of sugar are brought to a gentle boil before being poured over sweet white chocolate chips. Although I can’t say with any degree of certainty that this ice cream tastes just like Starbucks’ popular White Chocolate Mocha beverage, (I’ve never had one), I bet the flavors are pretty similar. The rich and sweet white chocolate flavor is complemented by the kick of espresso in this delicious lightened ice cream.

I enjoyed my first serving of the ice cream with an extra sprinkling of white chocolate chips and a few chocolate-covered espresso beans, which I highly recommend you seek out if you enjoy the classic chocolate & coffee flavor combination. Later on in the week, I couldn’t help but add a scoop of the ice cream on top of a warmed Mocha Brownie… and I can’t even describe how utterly amazing that duo was!

Seeing as this will be my last post before trekking down to CT for Christmas with my in-laws, I will take a moment to wish all of you a Happy Holiday! I will be back before the new year with a couple of healthy savory recipes, which I’m sure many of us will be ready for after all of the cookies and baked goods of the holiday season ;).

White Chocolate Mocha Ice Cream

Ingredients:

  • 1 1/2 cups white chocolate chips or chopped white chocolate, divided
  • 2 cups 1% reduced fat milk, divided
  • 2 Tbsp arrowroot powder or cornstarch
  • 1 cup half-and-half
  • 1 Tbsp instant espresso powder
  • 1/4 cup evaporated cane juice or granulated sugar
  • 2 tsp pure vanilla bean paste (or extract)

Directions:

  1. Place 1 cup of the white chocolate chips in a large bowl, reserving the remaining 1/2 cup. Set aside.
  2. In a small bowl, whisk together 1/4 cup milk with the arrowroot. Set aside.
  3. In a medium saucepan over medium heat, combine the remaining 1 3/4 cup milk, half-and-half, espresso powder, and evaporated cane juice. Cook over medium heat, gently whisking occasionally, until the mixture just begins to boil, about 10 minutes. When the mixture reaches a simmer (bubbles are just starting to break the surface), remove from heat, and whisk in the milk & arrowroot mixture. Whisk until the mixture noticeably thickens, about 30 seconds. Whisk in the vanilla bean paste.
  4. Slowly pour the hot milk mixture over the white chocolate chips. Stir with a rubber spatula until chocolate is completely melted and mixture is smooth.
  5. Transfer ice cream base to a medium bowl. Chill completely in the refrigerator, about 2-3 hours.
  6. Freeze according to ice cream manufacturer’s instructions. During the last few minutes of churning, add in the remaining 1/2 cup of white chocolate chips/chunks. Transfer to an air-tight freezable container and freeze until “ripened” (hardened), about 2-4 hours.
  7. Serve with additional white chocolate chips & chocolate-covered espresso beans, if desired.


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