Coffee Chocolate Chip Ice Cream

Skip the store-bought pints and make your own decadent Coffee Chocolate Chip Ice Cream at home! This no-churn method creates an ultra-smooth, indulgent frozen dessert without any special equipment.

Ingredients and substitutions for Coffee Chocolate Chip Ice Cream

• Eggs: Whipped the eggs with the sugar gives our ice cream the volume and richness that compliments the cream and works particularly well with the coffee flavor.
• Sugar: The best sugar here is superfine or caster sugar which adds the sweetness without any additional flavor.
• Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream so cannot recommend.
• Coffee extract: The intensity of coffee extract makes this much stronger in flavor than store-bought coffee ice creams. Though if you cannot source this, you could add 1 tablespoon of instant coffee and ⅛ teaspoon salt to cut through the bitterness in the coffee flavor.
• Chocolate chips: This recipe has an optional homemade chocolate chips with the percentage between 70-85% for a rich chocolate. If using store-bought aim for 56% dark chocolate thanks to it being less sweet and more complimentary to the coffee. It also controls the level of sweetness in the dessert better. However, you could replace with any chocolate you prefer here.

See recipe card for quantities.

How to make Coffee Chocolate Chip Ice Cream:

Step 1: Optional chocolate chips: Pipe melted chocolate onto a lined baking tray and freeze.

Step 2: Coffee infusion: Stir the coffee beans into the cream and cover, refrigerate for several hours or overnight.

Step 3: Double boiler: Beat the eggs, extract and sugar until thick and pale.

Step 4: Whip it: Whip the cream until soft peaks form.

Step 5: Stir together: Stir the cream and thick custard until well combined.

Step 6: Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze for 1 hour.

Step 7: Chocolate chips: Toss the chips on top of ice cream and stir throughout. Return to freezer to finish freezing fully.

Step 7: Scoop and serve: Allow to sit at room temperature until you can scoop. Serve up and dig in!

More creamy frozen desserts you'll love

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Coffee Chocolate Chip Ice Cream

Sylvie Taylor

This no churn Coffee Chocolate Chip recipe requires no ice cream maker—just simple ingredients you already have in your pantry. Including optional homemade chocolate chips, the textural contrast adds great flavor to this dessert.

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Prep Time 1 hour hr

Freezing time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Servings 10

Calories 379 kcal

Ingredients

  

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(Optional) Homemade chocolate chips

• 100 grams / 3.5 ounces dark chocolate melted
• 2 grams / 1 teaspoon coconut oil

Frozen custard

• 423 grams / 2 cups - 2 tablespoon heavy cream
• 2 grams 1 tablespoon coffee beans lightly crushed (about 20 beans)
• 165 grams / 3 large eggs room temperature
• 18 grams / 1 large egg yolk room temperature
• 125 grams / ⅔ cup superfine/caster sugar
• 1 teaspoon vanilla extract
• 2 teaspoons coffee extract or instant coffee powder

Instructions

 

(Optional) Homemade chocolate chips

• If making chocolate chips, stir the chocolate and coconut oil in a bowl until smooth.
• Spoon into a piping bag with a small hole cut out and pipe circles of the chocolate onto a tray that will fit into your fridge or freezer to set.
• Refrigerate or freeze for at least 20 minutes until the chips come off the paper easily.
• Place into a bowl and keep in the fridge until making your ice cream.

Infused cream (optional)

• To add depth to the cream, pour the cream into a container with a lid and toss in the coffee beans.
• Cover and refrigerate for a minimum 3 hours or preferably overnight.

Frozen custard

• Place the eggs, yolk, extracts and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes.
• Set aside to cool.
• Strain and whip the cream until soft peaks are just reached and then fold into the egg mixture mixture.
• Pour ⅓ of the custard mixture into your freezer proof dish.
• Freeze for 1 hour and stir the chocolate chips through the ice cream.
• Return to the freezer for at least 3 hours or overnight.
• Remove and allow to soften at room temperature for approximately 5 minutes.
• Scoop up and serve in bowls or ice cream cones.
• Enjoy!

Notes

• Infusing the cream: The oils in the coffee beans help add an undertone of flavor to the ice cream. Though this does add more time to the overall dish, so do whatever works best for you here.
• Homemade chocolate chips: This might seem like an odd ingredient or additional work, but the homemade chocolate chips melt-in-your-mouth thanks to the coconut oil and minimal other ingredients for a perfect flavor. If you can easily source great chocolate chips absolutely replace here.
• Coffee extract: The intensity of coffee extract makes this much stronger in flavor than storebought coffee ice creams. Though if you cannot source this, you could add 1 tablespoon of instant coffee and ⅛ teaspoon salt to cut through the bitterness in the coffee flavor.
• Freezerproof tin: The tin used here fits 1 kilo or 2 pounds was filled ⅔'s full.
• Other add ins: Try chopped espresso beans, toffee bits, caramel swirl, or crushed cookies. Layer in extras during the final folding stage for even distribution throughout your frozen custard.

Recipe by Roamingtaste

Nutrition

Calories: 379kcal

Keyword custard, frozen dessert, stone fruit, summerdessert

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