Imagine a dessert that combines the rich, bold intensity of espresso with the creamy smoothness of homemade ice cream and the irresistible crunch of chocolate chips. This isn't just another ice cream recipe – it's a flavor explosion that will transport your taste buds to a gourmet paradise. Whether you're a coffee lover, a chocolate enthusiast, or simply someone who appreciates extraordinary desserts, this espresso chocolate chip ice cream will become your new obsession. Get ready to elevate your dessert game with a treat that's surprisingly easy to make and impossibly delicious to devour!
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- In a medium saucepan, combine heavy cream, whole milk, sugar, and espresso powder. Whisk ingredients together until sugar and espresso powder are completely dissolved.
- Place the saucepan over medium heat and warm the mixture, stirring occasionally. Heat until it reaches just before a simmer, ensuring sugar is fully melted. Do not allow the mixture to boil.
- Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, whisking occasionally to prevent skin formation.
- Cover the mixture and refrigerate for at least 2-3 hours, or until thoroughly chilled. This helps develop deeper flavor and ensures proper ice cream texture.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually add chocolate chips to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
- Cover the container and freeze for an additional 1-2 hours to achieve firm, scoopable consistency.
- Before serving, let the ice cream sit at room temperature for 3-5 minutes to soften slightly for easier scooping.
Tips
- Use high-quality espresso powder for the most intense coffee flavor. Fresh, premium powder makes a significant difference in the final taste.
- Ensure your mixture is completely cool before churning – this helps create a smoother, creamier texture and prevents ice crystals from forming.
- Chill your ice cream maker's bowl for at least 24 hours before use to guarantee optimal freezing during the churning process.
- For an extra indulgent touch, use a mix of dark and milk chocolate chips to create more complex flavor layers.
- If you don't have an ice cream maker, you can still make this recipe! Simply pour the mixture into a freezer-safe container and stir vigorously every 30 minutes during freezing to break up ice crystals.
- Store your ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent freezer burn.
- Let the ice cream sit at room temperature for 3-5 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
