Coffee chocolate chip ice cream is a delicious way to get your caffeine kick this season. Espresso pairs perfectly with semi-sweet chocolate chips, vanilla and cream. Coffee lovers, this one’s for you!
(Love pairing coffee and chocolate? Try making some salted caramel cream cheese brownies or bake-sale-perfect fudgy walnut brownies with chocolate chips. They’re made with coffee and perfect with coffee!)
I love making homemade ice cream. They’re so easy to make and I don’t even have an ice cream maker. So far, I’ve made:
- Homemade ube ice cream
- Lemon curd ice cream
- Blackberry lavender ice cream
- Roasted cherry choco chip ice cream
- Matcha ice cream
- Pistachio chocolate chip ice cream
- Peach ice cream
- Chocolate strawberry ice cream
Can you tell I love ice cream? LOL. You can learn the basics of how to make no-churn ice cream here.
It’s hard to pick a favourite but this coffee chocolate chip ice cream is right up there.
Coffee ice cream (sometimes called java chip ice cream or mocha chip ice cream) you buy from the store sometimes lack coffee flavour but this homemade coffee chip ice cream is packed with the coffee flavour we love.
Add lots of chocolate chips and you have a delicious and refreshing way to get your caffeine kick on a hot summer day, or any day.
How to make homemade coffee chocolate chip ice cream
Because this recipe is no-churn or doesn’t require an ice cream maker, you won’t need egg yolks.
When making homemade ice cream, I use my stand mixer to whip the heavy cream but a handheld electric mixer would work as well.
Other than that, you’ll only need:
- Mixing bowls
- Measuring cups
- Measuring spoons
- Rubber spatula
You’ll also need freezer-safe containers to store your ice cream in. I love the containers from Tovolo but you can certainly use any freezer-safe container you have on hand.
- COFFEE MIXTURE. In a large bowl, combine condensed milk, espresso, vanilla extract and salt. Stir until blended well.
- LIGHTEN. Add a dollop of whipped cream and combine to lighten the mixture.
- FOLD. Add the lightened coffee mixture into your whipped cream and fold to combine.
- CHOCOLATE CHIPS. Add the chocolate chips and fold.
- CHILL. Transfer the coffee ice cream into a freezer-safe container, place a piece of plastic wrap directly on the ice cream’s surface, cover and chill overnight.
Expert tips and recipe FAQs
Since I learned how to make no-churn ice cream, I very rarely buy ice cream at the store anymore.
Homemade ice cream is so easy to make and I love how creative you can get; you can literally make any flavour you can imagine!
If you’re ready to take the plunge, here are some tips and FAQs.
Homemade, no-churn ice cream has two main ingredients: condensed milk and whipped cream.
You want heavy cream, which has 36 to 40 percent milk fat, because it results to firmer, more stable whipped cream with stiff peaks that hold their shape longer. This is what gives your homemade ice cream that smooth texture and creamy taste.
In a pinch, you can use whipping cream (30 to 36 percent milk fat) but it will result to a lighter, softer texture.
Half & half cannot be substituted for heavy cream in no-churn ice cream recipes because it just doesn’t have enough fat content for whipping (10 to 18 percent).
To prevent your ice cream from getting freezer burn or forming ice crystals:
(1) Place a piece of plastic wrap directly on the ice cream’s surface before placing the lid. This also helps prevent freezer smells from seeping into your ice cream.
(2) Make sure you use a freezer-safe container with a proper, tight-fitting lid.
It’s still safe to eat ice cream with a few ice crystals. It’s going to affect the texture and the taste though so you really want to protect it from air (its main enemy) and eat it within 2 weeks of making it.
Homemade ice cream lasts about 2 weeks in the freezer. Because it doesn’t have the same preservatives as store-bought ice cream, when it comes to homemade ice cream, the fresher the better.
Some tips to keep it fresh for longer:
– Cover the top with plastic wrap (see above)
– Store in a relatively shallow and flat container vs. a deep dish
– Store towards the back of your freezer so that its temperature can remain fairly constant
This coffee ice cream with chocolate chips is so good and super simple to make.
So if you’re always craving for your favourite Starbucks Frappuccino or Häagen-Dazs java chip ice cream, make a tub of this coffee chocolate chip ice cream and satisfy your cravings any time.
Coffee Chocolate Chip Ice Cream
- In a large bowl, combine 1 can condensed milk, ¼ cup espresso, 1 tsp vanilla extract and a pinch of salt. Stir until blended well.
- Add a dollop of whipped cream and combine to lighten the mixture.
- Add your lightened coffee mixture into your whipped cream and fold to combine.
- Add the chocolate chips and fold until evenly distributed.
- Transfer the coffee ice cream into a freezer-safe container, place a piece of plastic wrap directly on the ice cream's surface, cover and chill overnight.
- How strong you make your coffee will determine the amount of coffee flavour that shines through in your ice cream. We usually take our coffee black and like coffee on the stronger side so I always put ¼ cup of espresso in this recipe. Adjust accordingly if you prefer a less intense kick. However, do not add more than ¼ cup of coffee because it will make your mixture too thin to set properly.
- See the post for more ice cream making tips and FAQs.
Nutritional information are estimates only.
Happy ice cream making!
Did you make this coffee ice cream recipe? I’d love to hear from you in the comments section below.