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Starbucks Mocha Frappuccino Ice Cream (No Machine)

4.79 from 28 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!
By Gemma Stafford | | 159

Last updated on November 11, 2019

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

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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 Pie, Toasted Marshmallow, Cereal Milk and Caramel Corn Ice Cream.

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Starbucks Mocha Frappuccino Ice Cream (No Machine)

4.79 from 28 votes
Print Recipe
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 minutes
Total Time 20 minutes
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
Esme
3 years 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.

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Esme
Esme
3 years 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 »

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sandy baldwin
sandy baldwin
3 years 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….

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Esme
Esme
3 years 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 »

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Chloelizabeth
Chloelizabeth
6 years ago

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… Read more »

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Fizza
Fizza
1 year ago

Can I make this in a Ice-cream machine?

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Tom
Tom
1 year ago

My first try at the 2 ingredients ice cream worked perfectly well. I chopped up roasted almonds, melted 2 oz of Ghirardelli choc. chips and made a short espresso on my DeLonghi machine. Even though you say that too much liquid will crystalize the ice cream, I had no problem with using actual espresso at all. I had some ice cream in the fridge for about 6 days and it was still perfect. Next project – hazelnut coffee ice cream and pistachios with raspberries. Thank you so much for all the work you do.

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Jan
Jan
3 years 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 »

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Lianne Beck
Lianne Beck
5 years ago

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

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Shakthibharathi
Shakthibharathi
6 years ago

I love it

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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