Mocha Frappé | Café-Style Iced Coffee with Chocolate
Espresso, milk, and chocolate syrup—smooth and refreshing.
Prep 5 min Ready ≈15–45 min GSEICE range 0.5–2.3 L Sugar ≈10–14%
Mocha Frappé
Rich espresso meets creamy milk and chocolate syrup for a café-style mocha frappé. With the GSEICE HS3L, chill the base, pour, and freeze until silky ribbons form—serve with whipped cream or a cocoa dusting.
Servings • Ingredient Matrix
| Ingredients | 2 Servings | 4 Servings | 6 Servings |
|---|---|---|---|
| Espresso (cooled) fresh-brewed | 1 cup (240 ml) | 2 cups (480 ml) | 3 cups (720 ml) |
| Milk whole or 2% | 1 cup (240 ml) | 2 cups (480 ml) | 3 cups (720 ml) |
| Chocolate syrup dark preferred | 3 tbsp | 6 tbsp | 9 tbsp |
| Sugar (optional) adjust to taste | 1–2 tbsp | 2–3 tbsp | 3–4 tbsp |
| Cold water | ½ cup (120 ml) | 1 cup (240 ml) | 1½ cups (360 ml) |
| Finishers choose any | Whipped cream · cocoa powder · chocolate shavings | ||
Batch ≤ ~2.3 L. Aim total sugar ≈ 10–14% for a fast, silky freeze.
Directions
- Brew & cool. Prepare espresso and let it cool completely.
- Mix base. Whisk espresso, milk, chocolate syrup, and sugar (if using). Add cold water.
- Load & set. Pour into HS3L (≤ ~2.3 L). Select Frappé mode.
- Freeze. Churn until the flow slows and falls in smooth, ribbon-like strands (~15–45 min, batch/temp dependent).
- Serve. Dispense into tall glasses; top with whipped cream and a cocoa dusting.
Tips
Flavor boost
Use dark chocolate syrup; a pinch of salt sharpens cocoa notes.
Dairy swaps
Oat/almond milk works; texture may be lighter—add a touch more syrup.
Faster set
Pre-chill espresso and milk; smaller batches freeze quicker.
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