Homemade Coffee Ice Cream
Kim’s homemade coffee ice cream with chocolate chips is the simple but decadent dessert you have been searching for all Summer long.
Homemade coffee ice cream is a household favorite with our family.
It’s the only time in which our son is allowed to have anything coffee related.
This recipe is a great option when you want a smooth and creamy coffee flavored dessert.
Where we live, finding an espresso style ice cream is a chore. That’s why we decided to start making a homemade coffee ice cream.
I am very pleased with this dish because it is so smooth and tasty. Unlike other store bought brands, it has a soft-serve texture.
You know what I mean? Other brands have that “rough” feeling on your tongue.
Almost like they have been frozen to the point the milk fat turns hard and chewy. Our homemade coffee ice cream doesn’t have that problem.
It’s soft and luxurious, like velvet.
The coffee flavor really shines with this homemade coffee ice cream recipe. It cuts through the sweetness without being overpowering and making everything bitter.
The chocolate chips freeze and add a little texture variety to the dessert.
In closing, I highly recommend making our homemade coffee ice cream for your family and friends. It’s cold, creamy, smooth, and delicious!
The perfect dessert to cool you down after a day in the Summer sunshine. As always, I wish everyone a long life, a healthy future, and tummy filled with ice cream.
Other ice cream recipes you may love:
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- ¼ cup cold brew coffee
- 4 ounces semi-sweet chocolate chips
Instructions
- In a stand mixer or large mixing bowl, whip the heavy cream until it starts to form stiff peaks.2 cups heavy cream
- Add the sweetened condensed milk and coffee to the whipped cream and mix the ingredients on low speed with a mixer until everything is well-combined.14 ounces sweetened condensed milk¼ cup cold brew coffee
- Gently fold in the chocolate chips and transfer the ice cream to a freezer-safe container.4 ounces semi-sweet chocolate chips
- Cover the container with plastic wrap or a lid, and place the ice cream in your freezer for at least six hours. For best results, let the dessert freeze overnight, because once the dish is frozen, it is ready to serve.
Notes
- The calorie count and serving count provided is an approximation based on 1/4 cup serving sizes.
- The prep time listed includes at least six hours of time for the ice cream to freeze.
This recipe looks fantastic. I have a couple of questions: Can this be made in an ice cream making machine? Would heavy cream mean 35%MF (things are a bit different here in Canada!)? By the way, we just love coffee ice cream – looking forward to trying this gem of a recipe!
Hi, Terri! Yes, heavy cream contains approximately 35% milk fat. We’ve never tried to make this recipe in an ice maker, but I think it should work. However, it may change the consistency a bit. Most of the ice cream maker recipes I’ve seen use whole milk and sugar instead of sweetened condensed milk. If you decide to give it a try, we’d love to know how it turns out. 🙂 Thanks for stopping by, and have a great day!