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Starbucks Frappuccino Ice Cream - No Ice Cream Machine needed to make this delicious Homemade Ice Cream

Starbucks Mocha Frappuccino Ice Cream (No Machine)

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Hi Bold Bakers!

Nope, your eyes are not deceiving you. This is, in fact, a tub of Ice Cream and not a Starbucks Mocha Frappuccino.

When coming up with new Ice Cream flavors I thought why not make some Coffee Ice Cream inspired by the popular chain that we all know and love. So my Starbucks Mocha Frappuccino Ice Cream was born!

My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.
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Making coffee flavored Ice Cream is easy, but you can’t just add in a cup of coffee, you need to use a concentrated coffee granules. I always have a small jar in the house for baking.

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Remember it’s a Mocha, so don’t forget to mix in some rich Chocolate Sauce!! Go the whole hog and drizzle some on top too.

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Once mixed, your ice cream takes only 4 hours to freeze and it can be stored in a freezer for up to 6 weeks; that’s if it lasts that long.

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Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Lemon Meringue PieToasted MarshmallowCereal Milk and Caramel Corn Ice Cream.

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4.8 from 13 reviews
Starbucks Mocha Frappuccino Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 3 pints
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
  • 1 teaspoon Vanilla extract (optional)
  • 6 teaspoons granulated instant coffee
  • 4 tablespoons chocolate sauce
Instructions
  1. Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
  4. Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  5. If you want to recreate this Starbucks Frappuccino set aside a small amount of ice cream base so you can place it in top as the ‘whipped cream’.
  6. Dissolve the instant coffee in a few teaspoons of water, just enough to make it liquid. Stir the coffee into the ice cream base.
  7. Ripple in the chocolate sauce and pipe or scoop on your whipped cream. Do as the pros do and drizzle more chocolate sauce over the top.
  8. Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.

 

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137 Comments

  1. Shakthi bharathi on August 5, 2017 at 12:08 am

    I love it

    • Gemma Stafford on August 5, 2017 at 1:28 am

      Hi there,
      I am happy to hear that, thank you,
      Gemma 🙂

  2. Janne03 on May 4, 2017 at 12:39 pm

    Hi,
    First of all… I really like all the yummy recipes and videos!! Thanks to share that with us 😉
    I got one question: If I would make your delicious STARBUCKS MOCHA FRAPPUCCINO ICE CREAM, Can I use a little expresso instead of granulated instant coffee?

    Thanks!

    • Gemma Stafford on May 5, 2017 at 3:39 am

      hi there,
      yes, good and strong or you will not get the flavor,
      Gemma 🙂

  3. Ravijot Kaur on April 24, 2017 at 9:09 am

    Hi Gemma! I follow your recipes quite religiously… And I never face any issue. But this time, I have had a major problem. Instead of 100gm, I put in 400gms of condensed milk……….. And I believe that is the reason. For an overly sweet result. And another major problem is that the end result is a mousse, and not an ice cream……… How can I help it? It has anyway resulted in a biggggg batch… Now I am clueless how to fix it…

    • Gemma Stafford on April 25, 2017 at 11:31 am

      Hi there,
      the recipe calls for more or less 1/2 and 1/2 condensed milk and fresh dairy cream!
      If you added 100g condensed milk, you would add 110g fresh dairy cream, so, I am not sure what you did, but you need to go back to the recipe. The proportions matter, it will forgive a little more cream, and will taste sweet when made, but the freezer balances this out!
      Gemma 🙂

  4. Maaz Shaikh on April 10, 2017 at 11:36 am

    Hey Gemma ,
    You’re recipes are amazing and i think I’ve tried every one of your mug recipes and they’re absolutely overwhelming . I had a question regarding the ice cream base . You’ve told us to keep the whipping cream and condensed milk nice and cold ,so do we have to keep it in the freezer or just the fridge?

    • Gemma Stafford on April 11, 2017 at 2:51 am

      Hi there,
      It will have to be the fridge, or else it will not whip!
      Fresh cream should always be chilled, it will spoil at room temperature, really quickly. The cream I use for this ice cream is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  5. Annie on April 3, 2017 at 11:50 am

    Hi Gemma! Crazy fan of you and your baking. Please tell me at what temperature the ice cream should be kept? Like on a scale of 1 to 8 where it is the highest freezing temperature. Please make bubble gum flavored frozen yogurt. And also make some french desserts. Keep inspiring!

    • Gemma Stafford on April 4, 2017 at 2:12 am

      Hi Annie,
      domestic freezers should always run at minus 18C. there is no need to run them lower than this, and higher is not safe.Most domestic freezers have a preset thermostat, and a warning sound if the temperature rises.
      Bubblegum flavor can be added to any one of these yogurts, it is an artificial flavor.
      Check out all of the recipes here on the website, lots of french inspired ones here!
      Gemma 🙂

  6. Chloelizabeth on March 1, 2017 at 12:46 pm

    It’s really hard to click on the fifth star to rate your recipes):
    but I did it with many clicks since it’s so delicious!!

    • Gemma Stafford on March 1, 2017 at 1:29 pm

      Hi there Chloe,
      Thank you, that is very kind of you, I am happy to have your support,
      Gemma 🙂

  7. Chloelizabeth on March 1, 2017 at 12:43 pm

    Hi Gemma, another great recipe you’ve created!!

    I didn’t have chocolate sauce so I added cocoa powder with the coffee and it came out fantastic!! I grated a chocolate bar and mixed it in before freezing and everyone loved the flavor.

    Now I’m off to make your signature caramel sauce to add to your dulce de leche ice cream(: which my Cuban dad is going to looovvvee; his mom, who taught me how to bake and cook, use to make caramel in the can too!! I can’t wait to try it in ice cream form!!

    QUESTION: do you have or can you make a recipe for chocolate sauce?

    • Gemma Stafford on March 1, 2017 at 1:43 pm

      Chloe, you are so lucky to have been taught to cook by your granny, that is wonderful for you. I am not surprised that your gran made caramel in the can, this was so much a South American recipe.
      I am glad you like my Mum’s puff pastry recipe. I am not sure about ganache in this as a filling. I think it will seize the chocolate at the high temperature.
      Solid chocolate chips, as in my croissant recipe may work best, as they will need to melt, which will slow the temperature rise down.
      Thank you for being with us,
      Gemma 🙂

      • Chloelizabeth on March 2, 2017 at 1:57 pm

        How long has she had it? Yesterday my mom and I watched the Christmas video with the both of you! That apple dish looked so yummy and she’s had it for so long, it has to be good!! I’m excited to try it(:

        Thank you for your feedback about the ganache(: The first thing made was a chocolate chip pop tart and added marshmallows to another, yumm!

        Q: I was wondering if I could sub a bit of flour for some fine ground graham cracker in the pastry dough?
        For the s’more pop tart I wanted a graham taste without having to add crumbs inside or outside on top of the chocolate topping.

        Thanks for all your help Gemma(:(: I love what you do!

        • Gemma Stafford on March 3, 2017 at 11:38 am

          Hi there Chloe,
          My Mum has had this dish for 40 years, she got it as a gift with other dishes when she was married. It is still going strong, like my Mum!
          I never thought of adding a cookie crumb to a pastry dough, but as long as it is not overworked there is no reason not to try this, it may be a great idea, worth a try!
          Keep on experimenting, this is how recipes are invented, you will soon have your own recipes, it is how we all learn,
          Gemma 🙂

  8. EllaJayne on January 27, 2017 at 10:07 am

    Gemma this recipe is AMAZING! Thank you so very much! I posted a photo of the ice cream cake i made using your recipe.

    • Gemma Stafford on January 28, 2017 at 1:49 am

      Hi there, that is great, thank you for posting your photo. I will be going over there to see the photos in a few minutes,
      Gemma 🙂

  9. leen96 on January 8, 2017 at 8:40 am

    the whipped cream that i have in my country is a powdered one that we add a bit of milk to it , can i use it in this recipe ??

    • Gemma Stafford on January 9, 2017 at 2:02 am

      Hi Leen,
      NO! the cream for this recipe must be heavy dairy cream, fresh, from cows milk. This is the only one which will work in my ice cream recipe,
      Gemma 🙂

  10. Guil on December 28, 2016 at 9:20 am

    Hi there Gemma,i just bought this new ice cream maker and was asking google about simple ice cream recipes when i encountered your 2 ingredients no machine ice cream. It looks so yummy and easy to me that i spent all afternoon following and printing all your recipes and cant really wait to try everything in my capacity. but i was wondering if i can make your 2 ingredient ice cream recipe using my ice cream maker instead of a kitchen aid? (To save myself from being silly for buying the ice cream maker without consulting google about ice cream recipes first,lol) And if i can do it Gemma,is there anything that i have to change from your original recipe? Any reply would be greatly appreciated. Thank you 🙂

    • Gemma Stafford on December 29, 2016 at 3:22 am

      Hi Guil,
      Well! the idea behind the two ingredient ice cream is that you do not need to use a churn.
      Churns are brilliant for traditionsal ice cream, gelato, sorbet’s etc. I recently made a series of lessons for Craftsy.com on all sorts of frozen desserts, using a churn as well as no machine (Inik under the SHOP) tag here.
      The problem with using the two ingredient recipe in a churn is that it will not cope with the volume of whipped cream, it is not designed for it. This is a great one for the repertoire, but the churn is really worth getting to grips with, you will be glad you made the effort. The books that come with these mackines are usually really good too, so sit down, and read it cover to cover! That is an order!
      Happy New Year to you and your family, enjoy your ice cream making, your family certainly will,
      Gemma 🙂

  11. Cutie_animals1099 on November 27, 2016 at 5:03 pm

    Hi Gemma,
    Love your simple recipe, but do you know how many cups you will need of condensed milk if you were using homemade condensed milk? Thanks!

    • Gemma Stafford on November 28, 2016 at 1:25 am

      Hi there, follow the recipe, it will be the same, Gemma 🙂

  12. BakerLover on November 27, 2016 at 3:11 pm

    Hi Gemma,
    One question, if you were using home-made condensed milk, how many cups would you need to make your delicious ice cream?

    • Gemma Stafford on November 28, 2016 at 1:28 am

      Hi there, I think I got to this one! It will be the same measurement 🙂

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