Mocha Cheesecake Ice Cream with Huckleberry Coffee

This ridiculously rich and creamy recipe is a fun one for me not only because of how delicious it is, but also because of where it came from. It’s made with coffee beans from Huckleberry Coffee Roasters in Denver, CO, where our dear friend Kaitlyn is the General Manager. And, the flavor idea came from Kaitlyn’s dad, James, who lived just around the corner from us in Waco. We had been planning to make ice cream together for months and finally found the time for me to show him my methods and create his flavor idea.

To give it a great cheesecake flavor and mouthfeel, I substituted out some of the heavy cream for equal parts cream cheese. Combine that with freshly ground Blue Orchid Blend coffee beans from Huckleberry, and it’s hard to beat — especially as dessert after Italian food. I chose their house espresso blend for its caramel and chocolatey notes, which pair excellently with cream and cacao powder (obviously).

I made a batch of this flavor while we were visiting family in southern Colorado, where Kaitlyn came to visit. She brought us another bag of beans, and got to try the product that Huckleberry had helped make. As you can see, she was pretty happy about it.


  • 1 pint milk
  • 1 cup heavy cream
  • 1 cup (8 oz) cream cheese
  • 4 eggs
  • 1 ­1/4 cups raw cane sugar
  • Pinch of sea salt
  • 1 TBSP unsweetened cocoa powder
  • 1 TBSP fresh coffee beans, coarsely ground



  1. Combine milk, cream, 1 cup of cane sugar, and salt in a medium stock pot or saucepan. Stirring frequently (especially until mixture is fully combined), heat until warm over medium-heat.
  2. When the mixture is warm, add the cream cheese and whisk to combine (it may take some time to fully incorporate, but it will get there eventually).
  3. Once the cream cheese is mostly incorporated, add the cocoa powder and whisk to combine. Like the cream cheese, it may take some time to fully incorporate, but continue to stir and whisk alternately until it does.
  4. Bring the base to 160˚ F and turn off the heat. Add the coffee grounds and stir briefly to make sure they are all wet. Cover and let steep for 10 minutes.
  5. Meanwhile, crack the 4 eggs, separating the egg yolks into a small bowl and disposing of the whites and shells. Whisk together the egg yolks with the other 1/4 cup cane sugar and set aside.
  6. After 10 minutes, uncover the base. Using a ladle or measuring cup, temper the eggs by slowly pouring about 1/2 cup of the hot base into the eggs, while whisking constantly, until the egg/sugar/hot base mixture loosens up. Then pour the mixture back into the base, whisking constantly.
  7. After the egg mixture has been fully incorporated into the base, turn the heat back on at medium-high heat. Stirring frequently, bring the base to 170˚ F and turn off heat.
  8. Pour the cooked based through a fine mesh strainer and into a heat-safe bowl. (Some of the cream cheese and coffee grounds will strain out, while some will remain in the base.) Place bowl in refrigerator and allow to chill, uncovered, until the base is cool to the touch, stirring occasionally to decrease cooling time.
  9. When the base is cool to the touch, cover and return to the refrigerator, and allow to set for 4-5 hours.


  1. After allowing the base to set, whisk thoroughly.
  2. Set up your churner.
  3. Pour the base into the churner and turn the cycle on. Allow the ice cream to churn and freeze until it has the consistency of thick soft-serve throughout, 15-30 minutes depending on your churner.
  4. Pour the ice cream into a freezer-safe container and cover. Allow the ice cream to harden to a consistent texture throughout, roughly 6-8 hours depending on your freezer.

2 thoughts on “Mocha Cheesecake Ice Cream with Huckleberry Coffee

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