Baileys Frozen Mochaccino
Baileys Frozen Mochaccino, the perfect frozen coffee treat that helps you cool down during the summer heat! Chocolate, Coffee, and a smooth creamy liqueur make it 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 not only for drinking but also for using in desserts. I often make this Baileys No Bake Mousse Pie which is a hit with my family and friends. When Christmas rolls around out comes these simple Truffles, the taste is not too strong or overwhelming, just a couple of this creamy liqueur will do it.
So naturally that brought me to creating the perfect frozen dessert, Baileys Frozen Mochaccino! And adding chocolate and coffee would be the perfect combination! It easily became the perfect get together dessert.
What are the ingredients in this Baileys Frozen Mochaccino?
- coffee
- water
- sugar
- chocolate chips
- Baileys
- whipping or whole cream
How to make a Frozen Mochaccino
- 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, to the boiled mixture stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate, pour the mixture into a blender and blend for approximately 2-3 minutes.
- In a medium bowl beat whipping cream until stiff, fold in the blended chocolate mixture. Spoon 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.
- Let sit 15-20 minutes before serving. Top with additional whipped cream and chocolate flakes if desired before serving.
More Easy Frozen Desserts
- Homemade Fresh Berry Frozen Yogurt
- Easy Ice Cream Cake
- Zuccatto al Gelato
- Creamy Strawberry Semifreddo
What is a Frozen Mochachino?
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. Almost like a frozen mousse.
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.
So if you are looking for something Creamy and Frozen and with a bit of a kick, I hope you give this Frozen Bailey Mochaccino a try. And let me know what you think. Enjoy!
Baileys Frozen Mochaccino
Ingredients
- 1/2 cup granulated sugar (125 grams)
- 1/4 cup really strong brewed coffee (I used espresso) (62 1/2 grams)
- 1/4 cup water (62 1/2 grams)
- 1 cup unsweetened mini chocolate chips (180 grams)
- 2 tablespoons Baileys
- 1 1/2 cups whipping cream (375 grams)
Instructions
- 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 the heat. Add the chocolate chips, stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate chips, pour the mixture into a blender and blend for approximately 2-3 minutes.
- 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. Let sit 15-20 minutes before serving. Top with additional whipped cream if desired before serving. Enjoy!
Nutrition
Updated from April 14, 2016.
I can’t wait to try this! I am looking for ways to use my cacao powder. Any chance I can use this in replacement for the chocolate chips?
Hi Joanne, I really wouldn’t recommend it because the chips give added fat, but if you want to try it let me know if you do.
These sound delicious. Unfortunately I’m lactose intolerant. Any chance that these will work with Cool Whip or maybe there’s something else that you can recommend?
Hi Sadie, I would not recommend cool whip at all. How about a lactose free cream? I use it all the time. Hope that helps. Take care!
Read the entire thing (didn’t see any video), but still am unclear–is this ingredient coffee powder or brewed coffee?
Hi Barbara, it’s brewed coffee and the video is located at the beginning of the post. 🙂
Can I make this two days before or does it have to be 8 hours before
Hi Linda, you could make it 2 days before, just be sure to cover it well while it is in the freezer. Take care.
Help please. Do we pour coffee sugar mix through a sieve or filter before adding chips??
Hi Cathy, no there is no need for that. The sugar has melted and it should be smooth. Let me know.
This was absolutely delicious. Definitely going to make this often.Im diabetic so I used Truvia Sugar and sugar free chocolate chips, and it all worked out fine. Topped it with fresh whip cream and more chips.
Great recipe
Hi J Furia, thanks so much, so glad you enjoyed it. Sounds good with the whipped cream and more chips! Have a great weekend.
Can you make this without boiling the Bailey’s or do you have to boil it, or can I just boil the chocolate chips with the coffee and sugar and water and add it to the coed cream and cooler stuff later?
Hi Christina, you can add the Baileys after the chocolate if you prefer, when everything is cooled. Let me know how it goes.
I’d love to try this, is it possible to make without Bailey’s? Or perhaps, a good substitute for the Baileys, as I can not have alcohol
Hi Peggy, I have been thinking about this and I think it might would substituting with chocolate milk. Let me know if you try it.
Can you make this without the coffe? Maybe replace it with more water or something else?
Hi Susan, I suppose you could replace it with water, but I don’t know how tasty it would be.
First made this dessert two years ago and it was delicious and easy to make. Since that time I have made it for every family get together. Everyone requests this for dessert .
Hi Selkie, thanks so much, so glad everyone enjoys it. Have a great weekend.
I really want to try this recipe,it looks very good. What did you do to make it look so pretty? Did you whip it after it was frozen? Thanks!
Hi Karen thanks, instead of spooning it into the glass I used a large star pastry tip. 🙂
what kind of sugar do you use? if granulated, does it need to be super fine?
Hi Dana yes it is granulated sugar, you can use fine sugar although I didn’t for this recipe. 🙂
This dessert was delicious. I put it in the freezer over night but it did not freeze. It was soft. Wondering what I did wrong. Will definitely make again everyone loved it.
Hi Selkie, thanks so glad everyone loved it. It actually doesn’t freeze solid because of the Baileys but it isn’t liquidy either. Almost like a soft ice cream maybe a little firmer. Hope that helps.
Made this for Christmas dinner. I also noticed it appeared to be piped in the photo. I think that looks better. I did have a bit of trouble in that it froze very solid and was difficult to eat. I did take them out a bit ahead but they did not soften evenly. Any suggestions would be appreciated.
Hi Susan, I have actually done both, piped and non piped. I have always just served but if you do find them too hard then yes let sit 15-20 minutes before serving. Happy New Year.
The instructions in the recipesay to blend in a blende, however, the video does not show that step.
Could you please clarify.
Hi Christine, I didn’t show it because getting a video down to under a minute some things I had to cut and unfortunately that was one of them, but yes blend it after mixing it (I corrected the instructions) that way it comes out really creamy. Hope that helps. Sorry for any confusion. Have a great Sunday.
We are going to love this dessert. How can you go wrong with Bailey’s?
Hi Christie, I totally agree, have a great weekend. 🙂