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
Ingredients
- 2 cups heavy cream
- 7 oz sweetened condensed milk
- 2-3 tbsp espresso powder, depending on how strong of a coffee flavor you want
- 1/2 cup mini chocolate chips
Instructions
- Freeze the bowl of your ice cream maker for 24 hours.
- In a large bowl, whisk together cream, condensed milk, and espresso powder.
- 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.
- Halfway through the churning process, add in the chocolate chips.
- 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.
Notes
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Instead of using espresso powder, what about (ground fresh) brewed espresso?
I think that’d be ok. Enjoy!
I wonder,though if the water would make the ice cream freeze too hard and form ice crystals?
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.
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!
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: http://www.eaglebrand.com/recipes/creamy-espresso-ice-cream-7217.
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! :)
Nuts, maybe? Like hazelnuts!
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. :))
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…..my freezer will never be without it! :))
That’s awesome!! Glad to hear it :)
Have you tried other varieties with this same basic recipe? Strawberry perhaps?
Yup! I have. I actually the strawberry version on the blog: https://www.tablefortwoblog.com/strawberry-ice-cream/
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.
Hi, just wanted to ask if you have any issues with using raw egg yolks. Thanks
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
Do you brew the espresso? I made it without brewing the espresso and it never mixed in
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.
You need to use instant espresso powder, not ground coffee.
have a cuisinart 70-ice icream maker that makes 2 quarts. how much does this recipe make?? Thanks
Less than 2 quarts. I want to say about 1.5 quarts!
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.
Thanks for this great recipe! Definitely for the coffee and chocolate lovers! :)
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!
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.
This sounds amazing! I love making my own ice cream, so I’ll definitely have to try this recipe!
For those of us that have our own coffee machines, so the wording of the coffee is very important. Is the espresso ‘powder’ ground coffee or just instant coffee?
Neither. It’s literally espresso powder: http://amzn.to/29byvB9
This may be a silly question. Forgive me, I’ve only made ice cream a time or two.
So it says to freeze the mixture in the bowl.
So you freeze it before churning? I’m sure thats correct. It just seemed odd to me.
Like, will the dasher be able to turn if the liquid is frozen?
Hi Christy, sorry, it was probably worded poorly. The term ‘freeze’ when it comes to churning the ice cream just means to basically use the ice cream maker to churn it until practically frozen..or like very thick custard consistency. The dasher will still be able to move in it…it’ll just be a super thick consistency. At that point, you scoop it out. So, no, you don’t actually freeze it solid before you churn it. You pour the liquid into the ice cream maker and “freeze” it with the ice cream maker, scoop it out, then freeze completely in the freezer. Hope this helps!
I made this ice cream today and it is delicious! I did add some home made Kahlua and instead of espresso powder i used some instant coffee that i smashed into a powder. Simple and delicious, thank you for sharing this recipe
Do you know how many calories or dietary info on this dessert?
Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
This is a no churn recipe – no ice cream maker needed. Whip the cream until stiff peaks form. Fold in the espresso and SCM and add choc chips. Freeze for 4 hrs. Enjoy :)
Made it yesterday. Used 3 tbsp of instant coffee powder since that was what I had. It was excellent. Did not even have to use a ice cream maker. Just beat up the cream well. No one believed that it was home made. Truly insanely good.
Do I have to add a tbspoon of hot water to the coffee powder ? Or no need just mix together with the other ingredients ? Thanks
No, you just put the powder into the mixture.
I haven’t been able to locate espresso powder. I’ve wanted it for other recipes too. Where would I look? The ice cream looks insanely delicious!
Have you tried Amazon? I found mine in the baking section of my grocery store.
Just tried this today and could not find espresso powder at my local grocery store so I used 3 1/2 tablespoons of instant coffee. Is delicious. I’m sure it would be better with the espresso powder.
My daughter’s absolutely love this recipe. Thanks for sharing.
So glad to hear this!
We’ve had our ice cream machine for 3 weeks now and have tried making 5 different flavours and this is the only one we’ve made not only more than once, but 4 times!! It’s soooooo good! I didn’t think I was going to be able to find espresso powder (and I’m not even totally sure I did) but in the instant coffee section I found a jar of Nescafé Gold Espresso Instant Coffee. It’s not like regular instant coffee which is shaped like small granules of dissolvable coffee, this is a fine powder like cocoa powder. Anyways it dissolves perfectly and 2 Tbsp gives it the perfect flavour for our tastes! Thanks so much for this amazing recipe!!
Yes, that’s the right one! Totally found it; I believe that is what I used too! So glad you enjoyed this recipe!
This is wonderful! You have done an excellent job explaining the reasons to do the little things I’ve always wondered why. Thank you!