Coffee Chocolate Chip Ice Cream
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.
Servings 10
Calories 379kcal
Ingredients
(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.
Nutrition
Calories: 379kcal