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Submitted by: Lisa Parkerson

Description: The 3rd place winner of the 2014 Washington State Fair ROCA® Elegance Baking and Confection Contest.

  • Prep Time: Approx. 30 min
  • Total Time: Approx. 1 hr / set time 3-24hrs
  • Yield: Varies depending on size of mold


  • 1½ cup whole milk

  • 1½ heavy whipping cream

  • 2/3 cup white granulated sugar

  • 2 eggs
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla
  • 2 tablespoons freeze dried instant coffee
  • 1½ cups Mocha ROCA®, chopped

  • 1 bottle of Magic Shell (chocolate or fudge flavor)


  1. Heat all of the milk and one cup of the cream in a heavy sauce pan over medium heat until bubbles from around the edge. Do not allow to boil.

  2. Meanwhile, shake sugar and cocoa through a fine mesh sieve unto a medium mixing bowl. Add in two eggs and whisk until sugar is dissolved and mixture smooth. Add in 1/2 cup remaining cream and whisk until blended.
  3. Slowly pour 1/2 to 1 cup of the warmed milk mixture (whisking to ensure even distribution) into the egg mixture to temper the eggs. Pour entire mixture back into the sauce pan with the remaining warm milk.
  4. Heat over medium heat, stirring constantly until the mixture thickens (4-6 minutes). Pour through the fine mesh sieve (to grab any lumps) into a medium size mixing bowl.
  5. Stir the mixture occasionally over 5-10 minutes until slightly cooled. Mix in vanilla and coffee. Cover with plastic wrap pressed onto the top and cool at least 3 hours up to 24.
  6. Mix in an ice cream maker. When ice cream is almost done, mix in the 1 cup of the chopped Mocha ROCA®. Makes 1 quart of ice cream.
  7. To make ice cream bars, mold the fresh, soft ice cream into bar molds and freeze overnight. Remove from mold and coat with "Magic Shell" flavor of choice. Sprinkle immediately with the remaining chopped Mocha ROCA®.