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–+ servings
Coffee Chocolate Chip Ice Cream

Indulge in Creamy Coffee Chocolate Chip Ice Cream Bliss

This Coffee Chocolate Chip Ice Cream is a luxurious dessert that blends the rich flavors of coffee with crunchy chocolate bits.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup Freshly brewed coffee or espresso Strong flavor
  • 2 cups Heavy cream Can use half-and-half
  • 1 cup Whole milk Can swap for skim milk
  • 3/4 cup Granulated sugar Consider a sugar substitute
  • 1 cup Chocolate chips Dark chocolate for more intense flavor
  • 1 pinch Sea salt Enhances overall flavor
Optional Additions
  • 1/2 cup Nuts Chopped for crunch
  • 1 teaspoon Vanilla extract or liqueur For an adult twist

Equipment

  • Ice cream maker
  • mixing bowl
  • Whisk
  • Airtight Container

Method
 

Ice Cream Preparation
  1. Brew a strong cup of coffee or espresso, then cool to room temperature.
  2. In a mixing bowl, combine heavy cream, whole milk, and granulated sugar and whisk until sugar is dissolved.
  3. Stir the cooled coffee into the milk and cream mixture, add a pinch of sea salt and mix well.
  4. Cover the bowl and chill in the refrigerator for at least 1 hour.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions for 20-25 minutes.
  6. Add chocolate chips in the last few minutes of churning.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours.
  8. Scoop and serve with extra chocolate chips or a drizzle of espresso.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 50mgPotassium: 200mgSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes before serving if too hard.

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