This Easy Coffee Chocolate Chip Ice Cream is a yummy treat that combines rich coffee flavor with sweet chocolate chips. Perfect for hot days or when you need a little pick-me-up!
Key Ingredients & Substitutions
Heavy Cream: This is the base for your ice cream, giving it a rich and creamy texture. If you’re looking for a lighter version, you can use half-and-half or even full-fat coconut milk for a dairy-free option.
Whole Milk: Whole milk adds creaminess, but you can substitute with 2% milk if you prefer a lighter option. Almond milk or oat milk may work for a non-dairy version, though the texture might be less creamy.
Instant Coffee: Instant coffee granules are convenient and dissolve easily. If you have brewed coffee on hand, you can use about half a cup of that instead, adjusting the sugar to taste. Espresso powder is a great substitute for a bolder flavor.
Mini Chocolate Chips: These add a nice texture. You can swap in dark chocolate chips or even use chunks if you prefer larger bites of chocolate. For a healthier option, try using sugar-free chocolate chips.
How Do I Get Creamy Ice Cream Without an Ice Cream Maker?
If you don’t have an ice cream maker, don’t worry! You can still make this delicious treat. Just follow these steps:
- After mixing your ingredients, pour the mixture into a shallow dish instead of an ice cream maker.
- Place it in the freezer for about 45 minutes.
- Every 30 minutes, use a fork to stir and break up any ice crystals. Do this for about 2-3 hours until the ice cream is firm and creamy.
This method requires a bit more effort but gives you a great result without the need for special equipment! Enjoy the process and the tasty outcome!
Easy Coffee Chocolate Chip Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules or espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
How Much Time Will You Need?
This delightful coffee chocolate chip ice cream takes about 15 minutes to prepare. You’ll need about 1 hour to chill the mixture before churning it in your ice cream maker, and then it’ll take an additional 2 hours in the freezer to firm up. In total, you’re looking at around 3 hours and 15 minutes, but most of that time is just waiting for it to chill and freeze!
Step-by-Step Instructions:
1. Prepare the Base:
Start by grabbing a medium bowl. In it, whisk together the granulated sugar, instant coffee granules (or espresso powder), and salt. Make sure everything is well blended so that the coffee flavor can spread evenly!
2. Mix in Milk:
Add the whole milk to the sugar mixture and whisk again until the sugar and coffee dissolve completely. You’ll want this base to be nice and smooth before adding the cream.
3. Add Cream and Vanilla:
Now, stir in the heavy cream and the pure vanilla extract. Keep mixing until the mixture is smooth and creamy. This is the part where the magic begins to happen!
4. Chill the Mixture:
Cover your bowl with plastic wrap or a lid and pop it into the refrigerator. Let it chill for at least 1 hour. This step is important because a cold base churns better, resulting in creamier ice cream.
5. Churn the Ice Cream:
Once your mixture is chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions, usually for about 20-25 minutes. Right at the end of churning, add the mini chocolate chips so they get evenly mixed in.
6. Freeze Until Firm:
Once churning is done, transfer your ice cream into an airtight container. Spread it out evenly and seal it tight. Place it in the freezer for at least 2 hours, or until it has firmed up to your desired consistency.
7. Scoop and Enjoy:
When you’re ready to enjoy, scoop out the ice cream into bowls or cones. If it’s too hard, let it sit at room temperature for a few minutes to soften up a bit. Dive in and relish the creamy goodness of your homemade coffee chocolate chip ice cream!
This recipe makes a silky, rich ice cream that perfectly blends that energizing coffee flavor with the sweet little bites of chocolate. Happy eating!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Milk?
Absolutely! You can use 2% milk if you want a lighter version, or try almond or oat milk for a dairy-free option. Just keep in mind that using lower-fat milk might result in a slightly less creamy texture.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can last for up to 2 weeks, but for the best texture, consume it within a week. If it hardens too much, let it sit out for a few minutes to soften before scooping.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it for about 45 minutes, and stir every 30 minutes until it reaches your desired texture, typically about 2-3 hours.
What Can I Use Instead of Instant Coffee?
If you don’t have instant coffee on hand, brewed coffee works well too! Just use about 1/2 cup of strong brewed coffee and adjust the sugar to taste. Espresso powder is also a great alternative for a more robust flavor.
