Creamy Mocha Chocolate Ice Cream

Maria Calvo
Dec 10, 2025
2 min read

Updated: Dec 16, 2025

Rich • Velvety • Coffee-Kissed • Low Carb

If you love rich, chocolatey ice cream with a subtle mocha twist, this recipe is going to be your new favorite. Even though it uses a touch of cream cheese for incredible texture, you’d never know it — there’s no tang or cheesecake flavor at all, just silky-smooth, deeply indulgent scoops. A bit of coffee liqueur keeps the ice cream perfectly scoopable while adding a warm, aromatic depth, and the espresso powder enhances the chocolate without overpowering it. The result is a luxurious mocha-chocolate ice cream that tastes like a hint of coffee blended into your favorite chocolate scoop.

The best part? This is a no-egg, low-carb, keto-friendly ice cream that churns into a texture just as dreamy as traditional custard ice cream.

Ingredients

1 cup organic half & half
2 cups organic heavy cream
8 oz cream cheese, very soft
¾ cup BochaSweet (or ½ cup BochaSweet + ¼ cup allulose for slightly firmer texture)
½ cup unsweetened cocoa powder (Dutch-processed recommended)
1–2 tsp instant espresso powder (adjust to taste)
1 tablespoon pure vanilla extract
2–3 tablespoons coffee liqueur (optional, for flavor + softness)
¼ teaspoon xanthan gum
Pinch sea salt

Ice Cream Base

1. Prepare the Chocolate Cheesecake Base

In a mixing bowl, beat to combine:

• softened cream cheese

• BochaSweet

• cocoa powder

• espresso powder

• xanthan gum

• vanilla

• salt

• coffee liqueur (or MCT oil if skipping alcohol)

Mix until it forms a thick, smooth chocolate paste.

2. Add Liquids Slowly

• Stream in the half & half while mixing on low.

• Add the heavy cream and continue mixing until fully combined.

3. Churn

Pour the chilled base into your ice cream machine and churn until thick, creamy, and aerated.

4. Freeze to Set

Transfer to a container and freeze 4–6 hours for scoopable firmness.

Why Xanthan Gum?

A tiny pinch improves texture, prevents iciness, and helps keep low-sugar ice cream scoopable. It’s widely used in low-carb and gluten-free cooking and is generally well-tolerated when used in small amounts. We use it sparingly.