Baileys Frozen Mochaccino, can’t get much better than No-Bake, Chocolate, Coffee and Baileys. Perfect and Delicious.
I don’t know if I have mentioned this before but I will say it again just in case. If there is one liqueur that I love it is Baileys. In my coffee no, but over a couple of ice cubes, sure why not! It’s a great liqueur for adding to desserts, as I did with simple truffles, not too strong or overwhelming, a couple of tablespoons will do it.
So naturally why not add it to a delicious creamy dessert like this Baileys Frozen Mochaccino? And make it even better combine it with chocolate and coffee! Yes.I decided to serve this as a friendly get together dessert.
When we have friends over our really good friend a self taught cook is always ready and willing to take over the kitchen, and I can’t every say no let me! But dessert he doesn’t do!
Which is all good for me because I love making desserts, especially a frozen dessert. Baileys Frozen Mochaccino is so deliciously creamy you may eat 2 bowls just like my husband did. He wanted to make sure it really was as good as he thought! And yes it was!
I wouldn’t exactly call this an ice cream. It is so incredibly creamy and smooth and it stays that way even when it has been frozen.
Before I discovered No-Churn Ice Cream I would find that sometimes ice cream no matter how creamy it was would form ice crystals, but this Frozen Mochaccino remains creamy. But to tell the truth I don’t think we gave it enough time to form ice crystals.
Believe me this would make an amazing Easy Summer Dessert.
Haha, but not Baileys Frozen Mochaccino. Sort of reminds me of a frozen, out-of-this-world-creamy (I know I keep saying creamy but it seriously is) mousse! But better. Enjoy!
Baileys Frozen Mochaccino
Baileys Frozen Mochaccino
- 1/2 cup sugar 125 grams
- 1/4 cup really strong coffee 62 1/2 grams, I used espresso
- 1/4 cup water 62 1/2 grams
- 1 cup unsweetened mini chocolate chips 180 grams
- 2 tablespoons Baileys 30 grams
- 1 1/2 cups whipping cream 375 grams
In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.
Remove from heat.
Add chocolate chips, Baileys and boiled mixture in a blender and blend for approximately 3 minutes.
Let cool to room temperature.
In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over-night. Top with additional whipped cream if desired before serving. Enjoy!