Indulge in a luscious, coffee-infused ice cream without the hassle of an ice cream maker.
This no-churn dessert blends rich espresso flavor with crunchy dark chocolate, creating a creamy, satisfying treat.
Packed with protein from the whipping cream and naturally lower in added fats compared to traditional churned ice cream, it’s a quick, easy, and crowd-pleasing option for any day.
Coffee Chocolate Chip Ice Cream
Equipment
- 1 Electric Mixer (Stand or Hand-Held)
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 spatula
- 1 Lidded Freezer-Safe Container
Ingredients
- 2 cups cold heavy whipping cream
- ¼ cup instant espresso powder or instant coffee powder
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1 tbsp bourbon optional, good-quality
- 3 oz dark chocolate roughly chopped
Instructions
- Prepare the Coffee Base: Start by dissolving the instant espresso powder to ensure a smooth, bold coffee flavor. Measure ¼ cup of the cold heavy whipping cream into a small mixing bowl. Sprinkle in the ¼ cup of instant espresso powder (or instant coffee powder) and whisk vigorously until the powder is completely dissolved. The mixture should be smooth with no lumps. This step is essential for a rich, even coffee flavor throughout your ice cream.
- Whip the Cream: Pour the remaining 1 ¾ cups of cold heavy whipping cream into a large mixing bowl. Using an electric mixer (hand-held or stand), whip the cream on medium-high speed until soft peaks form. To check, lift the whisk attachment—soft peaks should hold their shape but gently bend at the tip. Whipping the cream properly ensures your ice cream will be airy, creamy, and scoopable once frozen.
- Combine Sweetened Condensed Milk and Flavorings: In a separate medium-sized bowl, pour in the entire can of sweetened condensed milk. Add 2 teaspoons of vanilla extract and, if desired, 1 tablespoon of good-quality bourbon. Whisk thoroughly until fully combined. This mixture adds sweetness and depth, balancing the coffee’s natural bitterness while giving the ice cream a luscious, creamy texture.
- Fold in the Coffee Whipped Cream: Now it’s time to gently bring the mixtures together. Pour about one-third of the whipped coffee cream into the condensed milk mixture. Using a spatula, fold the cream in carefully with slow, sweeping motions from the bottom to the top of the bowl. Repeat this process in two more additions, folding each third carefully to preserve the airy texture. The folding technique is crucial to prevent deflating the whipped cream, ensuring a light, fluffy ice cream.
- Add Chocolate Chunks: Roughly chop 3 ounces of good-quality dark chocolate. Fold the chocolate into the combined coffee cream and condensed milk mixture evenly. The chocolate pieces will provide satisfying crunchy bites in every scoop. Be gentle while folding to keep the mixture light and fluffy.
- Transfer to Freezer Container: Prepare a lidded, freezer-safe container for the ice cream. Carefully pour the ice cream mixture into the container, spreading it evenly with a spatula. Smooth the top for a professional, clean finish. Cover the container tightly with its lid to prevent ice crystals from forming and preserve the creamy texture.
- Freeze Until Firm: Place the container in the coldest part of your freezer. Allow the ice cream to set for at least 8 hours or overnight for best results. The extended freeze time helps the flavors meld together and the texture to firm up perfectly, making it scoopable and creamy.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly, making scooping easier. Use an ice cream scoop to serve into bowls or cones. For added flair, sprinkle a few extra chocolate chunks or a light dusting of espresso powder on top. Enjoy a homemade, creamy coffee chocolate chip ice cream that tastes like it came from a gourmet dessert shop!
Notes
- Use high-quality ingredients: Choosing good-quality dark chocolate and fresh espresso powder dramatically improves the flavor and texture of this ice cream.
- Chill your cream: Ensure the heavy cream is cold before whipping for stable, fluffy peaks.
- Fold gently: Over-mixing the whipped cream into the condensed milk mixture can deflate it, resulting in a denser ice cream.
- Optional bourbon: Adds depth and enhances coffee flavors, but can be omitted for a non-alcoholic version.
- Adjust sweetness: If you prefer a less sweet ice cream, reduce the sweetened condensed milk slightly; keep in mind it may affect texture slightly.
- Prep ahead: The recipe is excellent for meal prep or entertaining, as it can be made in advance and stored for several weeks.
Chef’s Secrets for Perfect Ice Cream
The key to this no-churn ice cream’s creamy, light texture lies in proper whipping and folding.
Whip the cream until soft peaks form, not stiff peaks, to retain an airy consistency that translates to smooth, scoopable ice cream.
Dissolving the espresso powder in a small portion of cream first ensures even flavor distribution without any gritty coffee bits.
Using high-quality dark chocolate adds rich, slightly bitter crunches that contrast beautifully with the sweet, coffee-infused base.
For a subtle, adult twist, a splash of bourbon enhances the flavor profile without overwhelming the coffee essence.
Always fold gently to maintain the delicate structure of the whipped cream, which is what gives this ice cream its luxurious mouthfeel.
Serving Suggestions for Coffee Ice Cream
This ice cream shines on its own, but pairing it can elevate your dessert experience.
Serve scoops alongside warm chocolate brownies or espresso-dusted biscotti for a decadent coffee-and-chocolate combo.
Drizzle a little salted caramel sauce or chocolate syrup for an indulgent twist.
For brunch or summer gatherings, pair with fresh berries or a shortcake biscuit.
It also works beautifully in affogato style—simply pour a shot of hot espresso over a scoop, and enjoy the contrast of hot and cold.
Small chocolate shavings or a sprinkling of cocoa powder on top add a professional touch and extra visual appeal.
Storage Tips to Keep Ice Cream Perfect
To maintain the creamy texture, store the ice cream in a tightly sealed, freezer-safe container.
Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals.
Keep it in the coldest part of your freezer rather than the door to avoid temperature fluctuations.
Homemade no-churn ice cream is best consumed within two weeks, although it can last up to one month if stored carefully.
When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly, making scooping easier without losing its creamy consistency.
Frequently Asked Questions
1. Can I use regular coffee instead of espresso powder?
Yes, but espresso powder provides a more concentrated coffee flavor without adding extra liquid. If using instant coffee, dissolve it in a small amount of cream and consider adjusting sweetness to maintain balance.
2. Is bourbon necessary in this recipe?
No, bourbon is optional. It adds depth and a subtle complexity to the coffee flavor but can be omitted for a non-alcoholic version. You can replace it with a teaspoon of vanilla extract if desired.
3. How do I prevent ice crystals from forming?
Ensure the ice cream mixture is well-folded but not over-mixed, and store it in a sealed container with parchment paper directly on the surface. Freeze in the coldest section of your freezer.
4. Can I make this recipe with a sugar substitute?
You can experiment with sweetened condensed milk alternatives, but be aware that it may slightly alter the texture and freezing consistency. Some substitutes may result in a softer or icier ice cream.
5. Can I add mix-ins besides chocolate?
Absolutely! Chopped nuts, toffee bits, or chocolate-covered espresso beans work well. Just fold them in at the last step to maintain the creamy texture of the ice cream.
