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Mocha Buster Bars
I’m crazy about coffee ice cream. Our favorite is called java chip but luckily it’s hard to find at the grocery store. And yes, I mean luckily because otherwise I would buy it every week and probably try to hide it from Ryan behind the frozen peas in the freezer.
But it’s kind of hard to keep the ice cream hidden when you walk into the living room with a huge bowl and sit next to the person you’re hiding it from.
Naturally when you have a favorite ice cream, you probably have a favorite topping to go with that ice cream. And I sure do. Coffee ice cream pairs perfectly with oreos or brownies. Or oreos AND brownies. That could be one topping, especially if you mash them together.
This summer I started exploring no churn ice cream recipes because well.. I don’t own an ice cream maker. So I suppose exploration started by default. But homemade ice cream is G-O-O-D!!
The possibilities are endless and the base recipe is easy – just heavy cream and sweetened condensed milk. And patience. That should definitely be included in the ingredients list, unless you have a liquid nitrogen tank and can freeze your ice cream in seconds. Good thing I’m married to a chemist. (disclosure: we do not own a liquid nitrogen tank) :)
These mocha buster bars are simple to assemble. Load up the cups with goodness and once they are frozen, rip away the cup.
They are very adaptable so add in your favorite mix-ins and lets get the ice cream party started!
This conversation is sponsored by International Delight. The opinions and text are all mine.