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Espresso Chocolate Chip Ice Cream

Espresso Chocolate Chip Ice Cream from

Here I go again with yet another coffee flavored recipe! I should really just have a category that’s for “coffee flavored goodies” or something. It seems like I always have coffee on my mind. From the moment I wake up in the morning to falling asleep at night and dreaming about the next morning’s cup of coffee! With so much coffee on my brain (and probably in my brain, haha), it’s no surprise that my first ice cream recipe made from my KitchenAid Ice Cream Attachment was a coffee flavored one.

Do you know how LONG I waited to get this ice cream maker? Over a year. I typically am the biggest impulse buyer, ever. I never wait to get things. If I want it, I buy it. Which is why it’s so hard to get me presents. Anyway, so I had wanted this since way before last summer, but we got engaged last Spring so I knew I had to put it on my registry and when I was THISCLOSE to buying it every time I saw it, I quickly closed the web page or walked to the next aisle in the store. I can’t believe I held out for so long. We finally got it (thanks to my manager!!) before our wedding and I couldn’t be more happy with it. I was so happy with it that I went all ice cream on the brain and ended up making an ice cream pinboard. There’s sorbets on there that I want to try too.

You know, I’m glad wedding presents aren’t like Christmas presents, where you have to wait til the actual day to open it. I don’t think I could’ve held out with all those boxes that we got nearly every day leading up to the wedding! Haha, can you even imagine? That’s pure torture!

Oh, did you catch my honeymoon pictures yesterday? If not, you should mosey on over to see the beautiful island of Turks & Caicos after you check the recipe below!

Espresso Chocolate Chip Ice Cream
Recipe type: Dessert, Ice Cream
Prep time: 
Total time: 
Serves: 4
  • 2 cups heavy cream
  • 7 oz. sweetened condensed milk
  • 2-3 tbsp. espresso powder (depending on how strong of a coffee flavor you want)
  • ½ cup mini chocolate chips
  1. Freeze the bowl of your ice cream maker for 24 hours.
  2. In a large bowl, whisk together cream, condensed milk, and espresso powder.
  3. Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer's instructions.
  4. Halfway through the churning process, add in the chocolate chips.
  5. Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.


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  1. Jodi
    06/28/2014 at 3:51 pm

    Instead of using espresso powder, what about (ground fresh) brewed espresso?

    • Julie
      06/29/2014 at 4:24 pm

      I think that’d be ok. Enjoy!

  2. Kezia Van Essen
    04/25/2015 at 4:40 am

    If u don’t have an ice cream maker is there any other way you can do it? Looks delish. Maybe I should get married again. As long as I can marry the same guy.

    • Julie
      04/25/2015 at 8:37 am

      I haven’t made this not in an ice cream maker but I know you can usually just put it in an ice cold glass pyrex dish or something and freeze it!

    • 04/27/2015 at 3:09 pm

      Julie thank you for the wonderful recipe!

      Kezia, it looks like you can make an ice cream with condensed milk and heavy cream without an ice cream maker. Look at this link:

  3. Suzette
    06/22/2015 at 10:45 pm

    I just came across this recipe through Pinterest and am going to make this tomorrow!! My hubby bought me an ice cream maker a couple of years ago and the bowl has been sitting in my freezer, feeling neglected, for about a year. Now, however, I have a feeling its going to start working overtime!! I was wondering if you could give me some ideas as to what other ingredients I could add to the base? Although I do think coffee and chocolate is one of the best flavor combos along with peanut butter and chocolate! :)

    • Julie
      06/23/2015 at 2:07 pm

      Nuts, maybe? Like hazelnuts!

      • Suzette
        06/23/2015 at 2:56 pm

        Sorry, my question may have been confusing. When I said ingredients I was actually referring to other flavors but that’s okay, I’ll do a google search. I know you’re busy. :))

  4. Suzette
    06/24/2015 at 9:22 pm

    So I wanted to let you know that I made this ice cream this morning and we just finished our after-dinner treat. This tastes exactly like the Edy’s brand espresso chip ice cream I used to buy years ago but this is better because I know exactly what’s in it. My hubby couldn’t believe I made it! Thank you so much for this recipe… freezer will never be without it! :))

    • Julie
      06/25/2015 at 6:52 pm

      That’s awesome!! Glad to hear it :)

  5. laura
    07/02/2015 at 12:10 pm

    Have you tried other varieties with this same basic recipe? Strawberry perhaps?

  6. Marlene
    07/03/2015 at 1:04 pm

    This was outstanding, Julie, and so easy! I used it as the base for another coffee ice cream recipe that called for lots of egg yolks and making custard. I added 2Tbsp Meyer’s Rum and, towards the end of the churning time, 8-10 crushed Oreos. Divine! I did make the base the day before so it was chilled to start. The fat free condensed milk worked fine. Thanks, also, to commenters who reviewed the recipe so I knew it would be great. I’ll be using the cream/sweetened condensed milk base again, for sure.

  7. Katie
    07/05/2015 at 10:42 am

    I found your recipe and made it last night for a church event and won first place!!!! Everyone loves it. If you like a coffee flavor this one is for you. Thanks for the recipe

  8. Ashley
    07/08/2015 at 6:01 pm

    Do you brew the espresso? I made it without brewing the espresso and it never mixed in

    • Julie
      07/09/2015 at 7:20 am

      No, I didn’t brew the espresso. My espresso powder is really fine so it pretty much dissolved in the liquid. If yours doesn’t, you could brew it with the other liquid on low heat to dissolve it and then churn it.

  9. Montanasunrize
    08/24/2015 at 3:18 pm

    have a cuisinart 70-ice icream maker that makes 2 quarts. how much does this recipe make?? Thanks

    • Julie
      08/25/2015 at 9:29 pm

      Less than 2 quarts. I want to say about 1.5 quarts!

  10. Lisa
    04/09/2016 at 5:42 pm

    I am so in love with this recipe! It doesn’t make very much though, so I doubled it and it gave me just the right amount for my kitchen aid ice cream attachment. That was perfect because I was able to use the entire can of sweetened condensed milk instead of half. Also I wanted a different crunch for the chocolate, so I melted dark chocolate chips and spread the chocolate in a thin layer and froze. Then after the ice cream was churned I broke the chocolate up and stirred it in. I can’t thank you enough for posting this recipe.

  11. Maan
    04/30/2016 at 12:50 pm

    Thanks for this great recipe! Definitely for the coffee and chocolate lovers! :)

  12. mag
    05/02/2016 at 7:56 pm

    I couldn’t find expresso powder but my starbucks suggested via packets of french roast…I’m wondering how many i would use? Have you ever used them?Can’t wait to try this recipe. thanks!

    • Julie
      05/04/2016 at 7:24 am

      Hi, I’ve never used VIA packs in this ice cream. I don’t think it would yield the same taste or consistency. However, if you still want to try, I would say 1 pack is enough.

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