How to make Mocha Chocolate Chip Ice Cream – Popular Dessert Recipe




Mocha Chocolate Chip Ice Cream Recipe!


About the homemade ice cream:


Homemade ice cream recipes are the ultimate summertime treat. This homemade ice cream will really “wow” the coffee lovers in your life!


This ice cream recipe is a creamy custard-style frozen treat with a rich coffee and goat milk base and delicious mini chocolate chips for variety. Goat milk makes a delicious creamer for coffee, and similarly this recipe captures that wonderful flavor in a delightful, cold sensation. The recipe below is for a 4-quart freezer.




  • 2 quarts whole goat milk
  • 1 can evaporated goat milk
  • 4 Tbsp. instant coffee
  • 4 eggs
  • 2 cups miniature semi-sweet chocolate chips
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 2 Tbsp. flour
  • 2 cups sugar




  • Mix sugar, salt, flour and instant coffee in a saucepan. Gradually stir in 1 quart of goat milk. Cook over medium heat, stirring constantly, until thickened – approximately 15 minutes.
  • In a separate bowl, whisk the eggs until well beaten. Slowly add a cup of the hot milk mixture to the eggs, stirring well.
  • Pour the egg-milk mixture into the saucepan, stirring constantly for 1-2 minutes. Remove from heat and chill in the refrigerator for several hours until cool, or place pan in a larger pot of ice water, stirring frequently, to cool more quickly.
  • Combine the evaporated milk, remaining quart of goat milk, and vanilla extract. Add the chilled, cooked mixture and stir well with a wire whisk. Pour into ice cream freezer canister. Add chocolate chips, and freeze according to your ice cream manufacturer’s instructions.


If you are a coffee lover who enjoys sipping those rich, sweet frozen coffee treats in the summer, you will love this goat milk ice cream!






Nutritional facts

Saturated fat 15.3g, Unsaturated fat 7.6g, Carbohydrates 32.5g, Sugar 28.9g, Fiber 0.9g, Protein 5.3g, Cholesterol 79.2mg.






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Bowl of blueberry-pineapple goat milk ice cream



With the fresh sweetness of blueberries and pineapple,  this homemade fruit ice cream screams Summertime. Additionally, fruit ice cream is a great way to “chill out” from the summer heat.


This recipe is for a 4 quart ice cream freezer, and produces a mild ice cream treat. If you prefer a richer ice cream, just replace some of the liquid with heavy cream, or make it into a custard by cooking a few whisked egg yolks with the milk and sugar.




  • 6 cups (1 1/2 quarts) goat milk
  • 2 cups half and half  or heavy whipping cream
  • 2 cups blueberries – fresh or frozen-thawed
  • 2 cups pineapple – fresh or canned
  • 1 3/4 cups sugar
  • 1/2 tsp. salt
  • 1 Tbsp. vanilla extract





  • Blend the blueberries and pineapple in a blender or food processor until mostly smooth. If you are using a blender, you may need to add a little goat milk for liquid to ease in blending.

* Note – If you are new to ice cream making and if you are adding fruit to your ice cream, remember to puree it first! Otherwise, those lovely fresh slices of fruit will be frozen and end up hard as a rock in your ice cream. Actually, the pureed fruit adds much more flavor than simple fruit chunks.

  • Pour 1 quart of the goat milk in a sauce pan and heat to scalding – there should be steam coming from the milk but, it should not boil. Remove from heat and add sugar and salt, stirring until completely dissolved.
  • Place mixture in refrigerator or freezer until chilled. When cold, add the remainder of the goat milk, the half and half, vanilla extract and fruit mixture.
  • Pour into ice cream freezer canister and follow the instructions as per  your ice cream maker.



To store ice cream, if you have ice cream left over that you must store in the freezer, store it in single-portion sizes, as homemade ice cream becomes brick-hard in the freezer, and will be impossible to scoop unless you first melt it.


*More suggestion:

You can use your single-portion leftover ice cream to make a smoothie by throwing it in the blender with some extra goat milk.




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Not having an ice cream maker, nor time to crank one will not hinder you from churning up your favorite ice cream. You can make sort of a shortcut ice cream that no one whines about and it can be  served as a thick milk shake as well.


If you do like to try this, just whip a teaspoonful of vanilla and as much sweetener as you like into a quart of fresh goat milk. Put the bowl into the freezer with a cover on it. You can use a saucer if you do not have a cover. When it is starting to freeze, take it out and beat it very well with a hand mixer or a blender. Put back into the freezer until almost frozen. Take out and mix well again. Back into the freezer until as hard as you  like. More often then not we cannot wait any longer and eat it like soft serve ice cream or add a bit of milk and beat it well, making milk shakes.


Of course, like the yogurt, you can add as much or as little as you want in the way of flavorings. Fruits, jam, chocolate, chocolate chips, or even marshmallows and nuts all can be incorporated into the nearly frozen ice cream. You can also add almond, black walnut, or whatever extract you desire. Then there are banana splits, sundaes with fresh fruits like  blueberries, strawberries, and raspberries with cream or syrup made from them.


So, next time when your family request for  ice cream,  churning out these delicious ice cream take so little time and easy that you can master and do it more often, so Enjoy!




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