Ice Cream & Frozen Desserts

Starbucks Mocha Frappuccino Ice Cream (No Machine)

4.78 from 22 votes
Learn how to make Starbucks Mocha Frappuccino Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe, coffee and chocolate. It's that easy!
Starbucks Frappuccino Ice Cream - No Ice Cream Machine needed to make this delicious Homemade Ice Cream

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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Watch The Recipe Video!

Starbucks Mocha Frappuccino Ice Cream (No Machine)

4.78 from 22 votes
Learn how to make Starbucks Mocha Frappuccino Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe, coffee and chocolate. It's that easy!
Author: Gemma Stafford
Servings: 3 pints
Prep Time 20 mins
Total Time 20 mins
Learn how to make Starbucks Mocha Frappuccino Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe, coffee and chocolate. It's that easy!
Author: Gemma Stafford
Servings: 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

  • 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.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • 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.
  • Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  • 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’.
  • Dissolve the instant coffee in a few teaspoons of water, just enough to make it liquid. Stir the coffee into the ice cream base.
  • 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.
  • 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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Esme
5 months ago

Coffee ice cream is my favorite flavor of ice cream so I would omit the chocolate. Could I make this with strong liquid coffee? Perhaps substitute some of the condensed milk with liquid coffee?
I’ve never found an instant coffee that tastes like real coffee to me, not even Starbucks brand of instant coffee.

Esme
4 months ago

Made a 2nd pint of coffee ice cream, but for the base used proportions of 50 % whipping cream + 25% sweetened condensed milk + 25% half & half for 100% total of base ingredients with 1.5 tsp. (1 tube/envelope) Starbucks French Roast micro-powder for the coffee, and 1 Tbls. of honey. Now it’s just perfect for our household’s not-so-sweet taste. 🙂 Yes it’s rich in milk fats but we only eat ice cream a few times per year, and I was too lazy to make a less sugary s.c. milk. OK, I’m done bugging you. Sorry for so many… Read more »

sandy baldwin
sandy baldwin
4 months ago

Hi Gemma, I’ M speaking for most of us who PROBABLY DO NOT HAVE A STAND MIXER, WOULD YOU PLEASE MAKE Starbucks mocha FRAPPUCCINO ICE CREAM NO MACHINE with a hand mixer SO WE ALL CAN SEE HOW YOU DO IT AND IF IT TURNS OUT…..I WAS LOOKING FOR A COFFEE FLAVORED FROZEN YOGURT NO MACHINE AND COULD NOT FIND ONE… THANKS ALOT… 7-21-20 BE SAFE….

Esme
4 months ago

Delicious coffee flavor! My first attempt at 2 Ingredient Ice Cream. Made it without the chocolate. Only wanted 1 pint so I used 1/3 of the whipped cream and s.c. milk in recipe and 1 small tube of Starbucks French Roast powder which equals 1.5 tsp.. There was no espresso powder at the store but the F.R. worked really well in the ice cream. I omitted the water and just mixed the coffee powder into the s.c. milk. Now if this freezes like ice as my frozen yogurts did I’ll know my freezer is the problem and not the ingredients.… Read more »

Jan
2 months ago

Hi Gemma, HELP! First of all, I just love your ice cream and have made it many times and as mocha is one of my best ever flavours, I was keen to try this Mocha Frap ice cream. On my first attempt, as the cream/milk mixture was splattering a bit, I partially covered the bowl with a towel, added the coffee after I had my stiff peaks and wasn’t keeping a close enough eye on it. You can guess the rest … coffee flavoured almost-butter! So I put it in the freezer rather than dumping it, and started again. Fortunately… Read more »

2 years ago

Did i miss the recipe for dulce de leche ice cream? It sounds amazing.

Shakthibharathi
3 years ago

I love it

Janne03
Janne03
3 years ago

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!

RavijotKaur
3 years ago

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…

MaazShaikh
3 years ago

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?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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