This post may contain affiliate links. Please read our disclosure policy.
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.
These look fabulous Beth!! Coffee ice cream is my FAVORITE :)
Yay!!! We can split a big gallon of it together!
These are summer in a dixie cup, Beth! Love them!
Perfect description!
Holy incredible!! I don’t have an ice cream maker either so of course I love no churn ice cream! I love these bars!!
What?! No ice cream maker with all of those boys in your house?! :)
OMG! These look really tempting. Gonna try it this weekend! :)
can I use something else besides coconut oil?
Hi Anna! Coconut oil is key to making magic shell that hardens quickly. You could skip the magic shell if you don’t want to use coconut oil.
Holy COW! These look amazing!!
Aww, thank you!
I read all the comments just to find out what subitute I could use instead of coffee!! I guess I have to be the first fuddy dud! There isn’t anything I like about coffee or mocha!
I hope there is a subsitute for this recipe. It looks soooo yummy! And it’s still summer!!!
All your treats look amazing (thumbs up on the set-ups and photography), and sound amazeballs! I know how it feels not to have everything at your fingertips in stores, I grew up in rural Northern Illinois about 90 minutes from Chicago. So I can also sympathize with the tolls fiasco from a previous post. :)
Haha yes Jen! You seem to understand everything about Illinois clearly!!
SOLD!!
Your recipe calls for esspress grounds, is that like instant espresso or instant coffee?
I used actual ground espresso but you can definitely use instant espresso or instant coffee! Subbing the same amount will work!