Raspberry Mocha Truffle Ice Cream

Raspberry Mocha Truffle Ice Cream

By: Breanna - Dallas, GA - 2016 Recipe Contest


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Chocolate Raspberry Truffle Coffee 10 oz. Bag Ground

Ice Cream:

  • 1 cup cocoa powder
  • 1/2 cup + 2 TB sugar
  • 1/2 cup brown sugar
  • 5 TB very finely ground Chocolate Raspberry Truffle coffee
  • 1 tsp sea salt
  • 2 cups whole milk
  • 2 3/4 cups heavy cream

Raspberry Sauce:

  • 6 ounces fresh raspberries
  • 2 TB water
  • 1 TB balsamic vinegar
  • 1 TB sugar

*Requires a two quart ice cream maker*



  1. In a large bowl, whisk together cocoa powder, sugar, brown sugar, coffee, and sea salt.
  2. Add whole milk and use hand mixer on low speed until well mixed and sugar is dissolved, stir in heavy cream, pour into ice cream maker and churn for 25-35 minutes until thickened.
  3. Pour cooled raspberry sauce* in during last five minutes of churning. Transfer to freezer safe container and freeze two to three hours until set.

*Raspberry Sauce:

  1. Combine all ingredients in small saucepan and simmer over medium high heat using wooden spoon to mash berries until thick and saucy 5-10 minutes, push sauce through a fine mesh strainer to remove seeds.