Grandma Rose's Recipes
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Puddings & Custards

No-Churn Mocha Ice Cream

From Rose's kitchen

A no-churn mocha ice cream made in a double boiler with marshmallows, semi-sweet chocolate, strong coffee, whipping cream, and egg yolks.

6 hr total 20 min prep 10 min in the oven About 6 cups
Holiday

as written in Rose's hand

A no-churn ice cream from Rose's tin box. The melted marshmallows are what let the mixture stay soft in the freezer without an ice cream maker, and the strong coffee cuts the sweetness of the chocolate so it tastes like coffee and not candy.

Fold the hot chocolate mixture into the egg yolks slow. If you dump it in all at once, the yolks will scramble on you. A little at a time, whisking as you go, and you'll be fine.

Ingredients

Scale the recipe

Makes About 6 cups at full size

×1

Tap the boxes to check ingredients off as you go.

How to make it

  1. Melt the marshmallows and semi-sweet chocolate in a double boiler over hot (not boiling) water.
  2. Take the top of the double boiler off the heat and let the mixture cool slightly.
  3. Stir in the whipping cream and the strong coffee.
  4. Pour this mixture gradually over the four well-beaten egg yolks in a large bowl, whisking as you go. Make sure the mixture is not so hot as to curdle the eggs.
  5. Pour into a freezer-safe dish, cover, and freeze until firm, at least 6 hours or overnight.
  6. Let the ice cream sit on the counter 5 minutes before serving so it scoops soft.

You'll also find in the tin box

This one lives in the puddings & custards drawer of the recipe box, right next to Layered Lemon Icebox Dessert. If a cousin's coming over on short notice and you need a whole meal from Rose's kitchen, the recipe box is where to start.

Rose kept this recipe with the ones the family expected at holiday time, so it'll show up in those seasonal collections whenever you're planning ahead.

Cooking by what's already on your shelf? Every ingredient across every card sits in the ingredient index, so you can start from the pantry and work backward to the recipe.

Puddings & Custards

Layered Lemon Icebox Dessert

A four-layer lemon icebox dessert on a pecan shortbread crust, with cream cheese, lemon pudding, and Cool Whip. A summer staple from Rose's tin box.

Cakes

7 Up Sheet Cake

A tender yellow cake made with a can of 7 Up and topped with a hot pineapple coconut frosting poured over while the cake is still warm.

Cookies & Bars

Church-Supper Cream Cheese Bars

Grandma Rose's cream cheese bars. A yellow cake mix crust pressed flat, with a soft cream cheese and powdered sugar filling poured over the top.

Handwritten by Rose. Typed by the family. ← Back to puddings & custards