Java Chip Ice Cream

This java chip ice cream recipe is a creamy and sweet coffee ice cream with chunks of chocolate in every bite.

Course Dessert

Cuisine American

Keyword coffee ice cream, dessert, homemade ice cream, ice cream, java chip ice cream

Prep Time 5

Additional Time 3

Total Time 3 5

Servings

Calories 410kcal

Author Lisa Bass

Ingredients

2 cups heavy cream
3 cups whole milk
3/4 cup sugar
Two shots espresso
3/4 cup chocolate chips chopped up

Instructions

Follow the manufacturer’s instructions for your ice cream maker. Mine requires to freeze the bowl for 24 hours before starting the recipe.
Make two shots of espresso using an espresso machine or following the instructions for instant espresso.
Chop the dark chocolate chips (or milk) up and add to the ice cream base. If you use a blender to combine the ingredients, leave out the chocolate chips until after the ingredients are blended.
Place all the ingredients into a jar or blender and combine well.
Turn on the ice cream machine and pour the ice cream base into the ice cream maker. Or follow the instructions for the no churn method in the blog post.
Run until thick and creamy.
When it is frozen and thickened, scoop it out and enjoy or store in an airtight container in the freezer for up to 2 weeks.

Notes

If using whole espresso beans and infusing the milk rather than shots of espresso, use 3/4 cup of whole beans.

*If you do not have an espresso maker you could also put the milk, cream, and sugar in a medium saucepan over medium heat with whole espresso beans or coffee beans. Bring up to a simmer, being careful not to boil. Once it has started to simmer turn off the heat and allow the coffee mixture to steep for 30 minutes to an hour. Strain the ice cream mixture in a separate bowl and place in the fridge for at least 2-3 hours to chill.

Nutrition