Mocha Freeze Recipes

Steps:

• In blender, place coffee and ice cubes. Cover; blend on high speed 10 to 20 seconds or until mixture is slushy.
• Add ice cream, milk, 2 tablespoons instant chocolate milk mix and vanilla. Cover; blend on high speed 20 to 30 seconds longer or until well blended. Sweeten to taste with sugar or sugar substitute. Pour into 3 glasses. Top each with whipped topping; sprinkle with instant chocolate milk mix. Serve immediately.

Steps:

• Warm 2 cups of milk and stir in sugar, coffee and cocoa until desolved.
• Combine remaining ingredients.
• Freeze until slushy (approx. 5 hours).

Steps:

• In a small saucepan, combine 2 cups milk with gelatin and place over medium heat; heat until gelatin is dissolved while stirring constantly.
• Add hot chocolate mix and continue cooking and stirring until mix is dissolved. Add remaining 2 cups milk, coffee, and vanilla extract; stir well.
• Pour into a 9x13"-inch pan and freeze for 3 hours or until firm. Remove from freezer and thaw slightly.
• Break into chunks with a knife and place in large mixing bowl. Beat with electric mixer on high speed until smooth. Scoop into bowls and serve immediately.

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

Steps:

• Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
• Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.