Three things I love: coffee, chocolate and making homemade ice cream! Ever since I got an ice cream maker, I’ve been “churning“ out delicious ice cream ideas. Some haven’t worked out so well, such as peanut butter ice cream that had the consistency of …well… frozen peanut butter. This coffee chocolate-chip ice cream, however, is a definite winner. This is one of my family’s favorites, I hope you enjoy it!
Coffee Chocolate-Chip Ice Cream
Coffee, chocolate, and ice cream . . . win-win-win!
Servings: 1 Quarts
Equipment
- Ice Cream Maker
Ingredients
- 3 Tbsp ground espresso or coffee, soaked in 3 tablespoons hot water for 5 mins
- 1¼ cups granulated sugar
- 1½ cups whole milk
- 3¼ cups heavy cream
- 1½ Tbsp pure vanilla extract
- ¾ cup mini semi-sweet chocolate-chips
Instructions
- In a medium mixing bowl, mix coffee and sugar with a wire whisk until blended.
- Add the milk, and whisk to combine the milk and sugar for 1-2 minutes, until the sugar is dissolved.
- Add heavy cream and vanilla, stir to combine.
- Turn on the ice cream maker and pour in mixture. Let churn for about 20-25 minutes.
Notes
I use espresso or illy coffee, because it’s already finely ground. If the coffee you want to use is coarsely ground, you’ll need to mill it in a coffee grinder or blender to make it fine, otherwise it will make the ice cream gritty. Also, I found that soaking the grounds in some hot water for about five minutes cuts down on any grittiness.
Once the ice cream is frozen, cover it with wax paper so it doesn't develop ice crystals.
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