Chocolate Coffee Ice Cream
A luscious chocolate and coffee ice cream that’s smooth, creamy, and full of bold espresso flavor. Easy to make with just eight ingredients, it’s a satisfying treat that’s high in protein and healthy fats—perfect for a quick dessert or special indulgence.
Equipment
- 1 Ice Cream Maker (standard size, approx. 1.5–2 qt capacity)
Ingredients
- 1.5 cups heavy cream
- ¾ cup whole milk
- ½ cup espresso or very strong coffee cooled
- ¾ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee powder
Instructions
- Prepare the Ingredients: Before you start, measure and gather all ingredients 1.5 cups heavy cream, ¾ cup whole milk, ½ cup cooled espresso or strong coffee, ¾ cup cocoa powder, ¾ cup sugar, 3 egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon instant coffee powder. Having everything ready ensures smooth preparation and prevents mistakes during the process.
- Warm the Milk and Coffee Mixture: In a medium saucepan, combine the milk, cooled coffee, and sugar. Heat gently over medium-low heat, stirring occasionally until the sugar fully dissolves. Avoid boiling; the goal is just to warm the liquid evenly so it blends smoothly with other ingredients.
- Whisk the Egg Yolks: Place the 3 egg yolks in a separate bowl and whisk until smooth, pale, and slightly thickened. This prepares the yolks for tempering and helps create a silky, creamy ice cream texture.
- Temper the Egg Yolks: Slowly add about one-third of the warm milk-coffee mixture into the egg yolks, whisking constantly. Gradually pour in the remaining liquid in small increments while continuing to whisk. This gentle process prevents the eggs from curdling and creates a smooth custard base.
- Combine Cocoa and Instant Coffee: In a small bowl, mix cocoa powder and instant coffee powder. Gradually sift this mixture into the tempered egg-milk mixture, whisking continuously to prevent clumps. This ensures a smooth, chocolatey base with a subtle espresso flavor.
- Cook the Ice Cream Base: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula until it thickens enough to coat the back of a spoon. Do not let it boil, as high heat can curdle the eggs.
- Add Heavy Cream and Vanilla: Remove from heat and stir in 1.5 cups heavy cream and 1 teaspoon vanilla extract. Mix thoroughly to combine, enriching the base with creamy texture and smooth flavor.
- Cool the Ice Cream Base: Allow the mixture to cool to room temperature. To speed up the process, place the saucepan in a bowl of ice water, stirring occasionally. Cooling prevents the ice cream maker from overheating and ensures a creamy texture.
- Churn the Ice Cream: Pour the cooled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20 minutes. Churning incorporates air and creates a soft, creamy consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for 3–4 hours or until firm enough to scoop. This final step allows flavors to meld and texture to set perfectly.
- Serve and Enjoy: Before serving, let the ice cream soften slightly for easier scooping. Use a warm ice cream scoop for neat servings. Enjoy it on its own or paired with brownies, cookies, or chocolate drizzle for a decadent dessert.
Notes
- Always use chilled ingredients when possible to help the ice cream churn faster and achieve a creamier texture.
- For best results, use freshly brewed espresso or very strong coffee and allow it to cool completely before mixing with other ingredients.
- Cocoa powder can be sifted to avoid clumps and ensure a smooth base.
- If you prefer a less intense coffee flavor, reduce the espresso slightly or skip the instant coffee powder.
- Egg yolks can be pasteurized if you are concerned about consuming raw eggs, or the base can be gently tempered over low heat to ensure safety.
