As a self-proclaimed FoOd PeRsoN, I’m ridiculously attached to things that are decidedly…ordinary. I love a certain Oklahoma greasy pizza chain more than I should. (And am also more upset about their new crust recipe than I should be…IT IS NOT OKAY.) I prefer Ghiradelli boxed mix over homemade brownies. I love a cold McDonald’s Coke. I eat a bag of Jimmy John’s salt and vinegar chips once a week. The list goes on…

And then there’s Braum’s: a true Oklahoma staple and the gift that keeps on giving. Their chocolate milk is *chef’s kiss* the best. Their burgers are cheap, greasy, but always hit the spot. And don’t sleep on their bagel omelettes, y’all.

close up of mocha chocolate chip ice cream

Of course, you can’t talk about Braum’s without the ice cream. Everyone has their go-to. Mine is either a chocolate malt, a chocolate Heath mix, or my ultimate classic: cappuccino chunky chocolate shake. I remember ordering this when I was younger thinking I was soOoOoOooO classy ordering something with *gasp* coffee! And it’s still a good standby when I want something less sweet.

But sometimes it’s nice to update the classics, making them newer and better. This is that. This ice cream is rich, creamy, and honestly too dang good to be no churn; it is your beloved CCC turned up. There’s not much to it but pay careful attention the instructions for best results. (Looking at you, Ennea 7s. 😜)

So grab that instant coffee from Dalgona days gone by (you know you have it) and make this ice cream! I promise you’ll love it.

mocha chocolate chunk (no churn!) ice cream

Ohhhh my this ice cream. It's rich, creamy, and too dang good to be no churn. You're going to love it!

Print Recipe Pin Recipe

Ingredients

coffee syrup

2 tablespoons instant coffee
2 tablespoons sugar
½ cup boiling water

ice cream

One 14 oz can sweetened condensed milk
¼ cup + 1 tablespoon cocoa powder
1` teaspoon vanilla extract
pinch kosher salt
2 cups heavy whipping cream, really cold! Like been in the freezer for a few minutes cold.
6-8 ounces dark chocolate, chopped* see notes!

Instructions

for the coffee syrup

Pour the boiling water over the instant coffee and sugar, whisking to combine. Let cool for a bit, then cover and cool completely in the fridge.
Do this before you do anything else! It HAS to be cool before you stir into the ice cream ingredients…do not skip this step!

for the ice cream

In a medium bowl whisk together the sweetened condensed milk, cocoa powder, vanilla, and pinch of kosher salt. Whisk well!
Slowly whisk your coffee syrup into the cocoa mixture. It might get sloshy, but keep going! Whisk until well combined.
Using a stand mixer or handheld mixer with a whisk attachment, whip up that heavy cream until it creates stiff peaks.
Gently fold the cocoa and coffee mixture into your whipped cream, only pouring about a quarter of the mixture in at a time. I mean it…be gentle. There's a little extra liquid in this recipe from the syrup so take care not to deflate the cream too much!
When you've got a just a few streaks remaining of unmixed coffee and cocoa, add in about 3/4 of your chocolate chunks. Stir until no streaks remain.
Pour your mixture into a loaf pan (see notes!) and top with remaining chocolate chunks.
Freeze for at least 4-5 hours! Really, the extra liquid from the syrup means it needs a bit longer to set up.
Scoop, serve, enjoy!

Notes

-For the chocolate chunks, I chopped mine pretty fine. It’s all personal preference here! But I wanted small pieces throughout instead of large bits every once and a while. I obviously thought too much about it so you’re welcome.

-I used a smaller loaf pan this time around and had a little leftover. So I made myself a little teacup of the rest just for me. Zero regrets, 10/10 would be selfish with ice cream again.