Homemade chocolate chip coffee ice cream is deliciously vanilla-y, coffee-y and chip-y this ice cream is. It’s like a frappe in ice cream form.
My goal for spring/summer 2014 is to make more ice cream.
I set realistic goals, no? It’s not like it’s hard to make it. Not like giving up ice cream would be… yeah, that’s so not ever going to happen. Ice cream is my utter weakness. If I had to pick a favorite… it would be mint chocolate chip orrr plain chocolate. I put down many-o-cups in my lifetime and to be frank… I’m sort of an ice cream snob. Maybe I should say I was a snob because I truly do love trying new ice cream flavors, but I always seem to go back to the simple and classic ones.
Soooo with that being said… I combined my favorite beverage in the whole wide world (coffee) with cute tiny chips of chocolate in a simple ice cream base. I then waited patiently for it to freeze and then waited even more for it to soften so I could scoop it out… all so I could happily spooned it right on into my face in 2.2 seconds, which I think is a record.
I’m thinking I could have just skipped a step somewhere and consume it through a straw in its non-frozen state. Who am I kidding, patience was never my bag.
What I particularly like about this recipe is that there isn’t a custard base. Not that I oppose it but I just like the less dirty dish approach. Ya with me?
First, measure out 3/4 cup of sugar and pour it into a large 8 cup liquid measuring cup.
Next pour in two cups of heavy cream.
Then whisk until the sugar dissolves and the cream is frothy.
Next add in a cup of whole milk…
And then a cup of cooled, medium roast coffee brewed strong.
Next measure and add in a tablespoon of pure vanilla extract…
…and then whisk until combined.
Then cover and refrigerate for an hour or two.
Next take out your ice cream maker.
And then pour in the chilled coffee ice cream base.
Next turn your mixer on (following your ice cream maker instructions) and churn until it’s thick and semi-frozen.
Then add in the mini chocolate chips and stir to combine.
Next, pour it into any freezer safe container. I used a metal pan because the metal pan helps speed up the freezing process.
Lastly put a little plastic wrap on top and froze it over night.
Once the chocolate chip coffee ice cream is frozen, it will be hard, so I suggest pulling it out a good 20-25 minutes ahead of time before scooping and serving.
Serve in tiny bowls with tiny spoons.
That’s a lie.
Big bowls. Even bigger and even bigger spoons. Because who would use such tiny spoons for anything?
What’s not a lie is how deliciously vanilla, coffee and chocolate chip-y this Chocolate Chip Coffee Ice Cream is. It’s like a frappe in ice cream form. Like if coffee, coffee creamer and chocolate chips had an ice cream baby. Too far?
Enjoy! And if you give this Chocolate Chip Coffee Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Chip Coffee Ice Cream
Ingredients
- 2 cups heavy cream
- 3/4 cup sugar
- 1 cup whole milk
- 1 cup strong coffee, cooled
- 1 tablespoon pure vanilla extract
- 1/2 to 3/4 cup mini-chocolate chips
Equipment
Instructions
- Add the sugar and heavy cream to a large liquid measuring cup. Whisk until the sugar is dissolved. Next measure and pour in the milk, coffee and vanilla. Stir, cover and chill in the fridge for at least an hour.
- Pour the ice cream base into your ice cream maker. Following the instructions to your ice cream maker, mix until thick and semi-frozen. Then mix in the chocolate chips.
- Pour into a freezer safe container, cover and freeze for 4-6 hours or overnight.
- Before serving, set out on the counter for 20-25 minutes before scooping.
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Ohhh I just made myself a mocha, and I am wishing I had this chocolate chip coffee ice cream instead! This looks fab…there’s always tomorrow! Pinned 🙂
Thanks Taylor! <3
This ice cream looks freaking unreal! Love it!
I think making more ice cream is a great goal! I didn’t make much last year, I need to fix that this summer.
Make more ice cream = eat more ice cream… obviously it’s a win-win situation 😉
I definitely need to make more ice cream. And I ADORE coffee ice cream!!
This would be my serious weakness! Love coffee in desserts! And a plus for these ice cream is no eggs – love! Pinned!
Totally… something about having coffee in dessert form, I LOVE IT! Thank you Anna!
We all scream for ice cream, especially with coffee and chocolate!
Especially! 🙂
Lovely! I’ve been wanting an ice cream maker for a while. How do you feel about your kitchenaid one? I am de
I love it! I have a second freezer in the lower-level of my house so I just keep it there, frozen.. so I can make ice cream on a whim. 🙂
I definitely have to make this. I love that it isn’t a custard base too! Super easy. I did read you can add a tablespoon of alcohol in ice cream to help it from getting super hard in the freezer.
Oooh that’s a great idea! I’m so adding some rum next time! Thanks for the tip friend!
Ice cream is my favorite dessert too. I just now realize it. It came to mind in that its the one dessert that I wouldn’t/couldn’t give up. All the other desserts that I love, if I could never have them again it would be okay. Coffee and cream go together. Chocolate and coffee go together. Hey, this is a no brainer delicious combo!
My thoughts exactly Carol! 🙂
Look how perfectly creamy this is! I’ll take a big cone!
I think I became an ice cream snob when I was ready to commit to it as an acceptable dinner every now and again! Love this recipe, might just push me to bite the bullet and get an ice cream machine.
Ha! Risa… when I was pregnant, ice cream was often dinner. Totally an acceptable dinner option 🙂
Oh my word does this look good. I have been going back and forth about buying an ice cream maker. Between the cost and not wanting to gain 900 pounds, I have been putting it off. I really need to bite the bullet I think. Great recipe! Pinned.
Dooooo it… and don’t look back 😉
I love a good bowl of ice cream. And, like you, I’m very picky when it comes to my ice cream. Of course, I prefer my ice cream homemade. This looks wonderful!
Thanks Jennie <3
More ice cream is a great goal! This flavor is perfect!
That would probably make my coffee loving husband weep with joy.
I am so, so glad that my sister got me an ice cream maker attachment last year! I don’t use it every day, but when I do, oh I am so happy that I have it.
As a kid, I also was obsessed with mint chocolate chip! But coffee is a close second. This looks so good Laurie!
I’m so excited for Ice cream season. Not that it’s ever not and all but all the same! Yay!
Putting this on the short list to make SOON! But I’m not waiting overnight. I’m making it in my Cuisinart Ice Cream maker and will have some within an hour! YUM
major prep-pic tutorial on this!!! I love that, clearly
I adore coffee ice cream with chocolate. WANT!!!!
My kids and I just made this and ate it! It was very delicious!
Where did you get that ADORABLE measuring cup? That is fabulous.
Can you use a blender for this bc i dont have an ice cream maker
Hi, thanks foe this recipe. I have been making ice cream a lot lately. For me and my grandchildren. I have fouled though, that the chocolate child’s get too hard and are not fun to chew. What do you all think. What can I do to incorporate the chocolate since it is my favorite. Thanks.
I am going to make this now!!!
I know what you’re saying. I like using mini chocolate chips for that reason. Have you tried the mini’s before?
Good recipe! I love my Krups Ice Cream Maker – it doesn’t take much room, it’s incredibly easy to use, and I keep the bowl in my freezer so I can have homemade ice cream ready to eat in about an hour. Now if I only had a cow to have fresh cream any time.
This ice cream is fantastic! I made two batches without the chocolate chips and loved it! Thank you for sharing it!
Thank you for sharing your recipe! I made this recently and wanted to give some feedback. The flavor was great but that the consistency was icy as opposed to creamy, I’m guessing because there are no egg yolks?
Hey Laurie! I was given an ice cream attachment for my KitchenAid stand mixer last Christmas from my children & their spouses. I’ve been on an “ice-cream mission” lately! My mission also includes eating the ice cream…of course! This recipe looks great and can’t wait to try it! My Daddy is probably the biggest ice cream fan on this planet. I ordered pint sized cartons and will be making him some soon. However, he is 81 yrs. old and has some health issues with his heart. His cardiologist is saying to lay off the sweets and cut back on fat intake. He is not heavy but really needs to follow doctor’s orders. Would you please give me suggestions how to make a lighter and low-fat version WITHOUT sacrificing too much of the goodness? Have you ever done that yourself? Also, do you know whether the stainless steel ice cream bowl works better for prior freezer time? Thanks from Texas
why doen’t everyone wait until you make the recipe to comment!
I tried nestles coffee expresso chocolate chipe. Yummy. Great recipe.
I really wish there was a no churn version of this. Have you got any suggestions? I tried adapting one of your no churn versions to flavour the condensed milk with coffee but am having trouble because coffee (espresso) is liquid… I also tried with instant coffee. I had some success with both but not 100% creaminess like your other no churn recipes. Thoughts or suggestions?
The end product was “icy”, tasted more like “ice milk” and was not as “creamy” as ice cream. Suggest using instant espresso crystals to improve creamy texture and taste.