Homemade Coffee Chocolate Chip Ice Cream

The Best Smells in the Kitchen

There is nothing like the smell of fresh coffee. It fills the whole house with warmth. When you mix it with sweet, creamy milk, it gets even better. Doesn’t that smell amazing?

I always think of my grandson when I make this. He calls it my “grown-up” ice cream. But he always asks for a second scoop. I still laugh at that.

A Little Story About Chocolate

Chopping the chocolate is my favorite part. You get little chocolate flakes everywhere. It is a happy mess.

I once tried to use whole chips. They sank to the bottom of the bowl. Now I always chop them up. This way, you get a little chocolate in every single bite.

Why We Make It Ourselves

Making ice cream at home is a small miracle. You see simple ingredients become something magical. This matters because you know exactly what is inside.

No strange names you cannot pronounce. Just good, real food. That is a wonderful feeling. What is your favorite homemade treat to make?

No Fancy Machine? No Problem!

Do not worry if you do not have an ice cream maker. You can still make this. Just pour your mixture into a loaf pan.

You must stir it every 30 minutes. I know, it is a little bit of work. But it builds excitement. The waiting makes that first taste so special.

A Fun Fact to Share

Fun fact: The first ice cream recipe was written in the 1700s. It did not have coffee or chocolate in it. I think our version is much better.

This matters because we are part of a long story. People have been making frozen treats for hundreds of years. Isn’t that a nice thought?

Your Turn to Share

I would love to hear about your kitchen adventures. Did you try this recipe? What did you think?

Maybe you added a different kind of chocolate. Or a pinch of cinnamon. Tell me all about it. What is your dream ice cream flavor?

Ingredients:

Ingredient	Amount	Notes
Heavy cream	2 cups
Whole milk	3 cups
Sugar	3/4 cup
Espresso	Two shots	Made with an espresso machine or instant
Chocolate chips	3/4 cup	Chopped up; dark or milk

Let’s Make Coffee Chocolate Chip Ice Cream

Oh, the smell of coffee and chocolate together. It reminds me of my dad’s old diner. He always said it was the best smell in the world. I have to agree. Today, we are making that smell into a frozen treat. It is easier than you think. We will make it with or without a fancy machine.

Step 1: Chill Your Bowl

First, we must get our bowl very cold. My ice cream maker bowl needs a full day in the freezer. I always write the date on it with a marker. That way, I do not forget how long it has been in there. (My hard-learned tip: freeze that bowl for a full 24 hours. A less-cold bowl makes soupy ice cream!).

Step 2: Prepare the Coffee

Now, let’s make our coffee. Brew two shots of espresso if you can. Or just mix some instant espresso with hot water. Let it cool down completely. I once added warm coffee to the cream. It made a melty mess. We do not want that.

Step 3: Make the Ice Cream Base

Time to make the ice cream base. Pour the heavy cream and milk into a big jar. Add the sugar and your cooled coffee. Put the lid on tight and shake, shake, shake! You can also use a blender. It gets nice and frothy. Doesn’t that smell amazing?

Step 4: Add the Chocolate

Do not forget the chocolate! Chop up your chocolate chips into little bits. If you used a blender, stir them in now. If you shook it in a jar, the chips can go right in. I like using a mix of dark and milk chocolate. What’s your favorite kind of chocolate? Share below!

Step 5: Churn or Freeze

Pour your mixture into the ice cream maker. Let it churn until it is thick. It looks like soft-serve ice cream. No machine? No problem. Pour it into a loaf pan. Put it in the freezer. You must stir it every 30 minutes. This stops big ice crystals from forming. I still laugh at the time I forgot to stir. We had to chip it out with a spoon!

Step 6: Firm Up and Serve

When it is thick, scoop it into a container. Press some plastic wrap right on the surface. This keeps it from getting icy. Freeze it for a few hours until it is firm. Then, you can enjoy your homemade ice cream. It is a happy little victory.

Cook Time: 2–4 hours
Total Time: 26 hours (includes freezing)
Yield: 8 servings
Category: Dessert, Ice Cream

Three Tasty Twists to Try

Once you master the basic recipe, you can play. I love adding little surprises. It makes the ice cream feel new every time. Here are a few ideas from my kitchen. They are all simple and fun to make.

Rocky Road Dream

Swap the chocolate chips for mini marshmallows and chopped almonds. It is like a campfire in a bowl.

Salted Caramel Swirl

After churning, layer in ribbons of store-bought salted caramel sauce. The sweet and salty mix is just wonderful.

Mocha Cookie Crunch

Stir in crushed chocolate sandwich cookies at the very end. My grandson calls this the “cookie dough” version.

Which one would you try first? Comment below!

Serving Your Sweet Creation

A plain scoop is lovely, but why stop there? I like to make it special. For a real treat, serve it in a waffle bowl. You can find them at the store. Top it with a little extra chocolate sauce and a sprinkle of sea salt. The salt makes the chocolate taste even richer.

This ice cream also loves a friend. A tall glass of cold milk is the perfect partner. For the grown-ups, a small glass of coffee liqueur or a dark stout beer is nice. It brings out the deep coffee flavor. Which would you choose tonight?

Keeping Your Ice Cream Happy

Store your ice cream in a tight-lidded container. Press plastic wrap right on the surface first. This stops ice crystals from forming.

I once used a bowl with a loose lid. The ice cream got all frosty. My grandson said it tasted like freezer snow.

This treat lasts up to two weeks in the freezer. Making a big batch means you have dessert ready. That matters on a busy day.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Ice Cream Troubles

Is your ice cream too soft? Your freezer bowl may not be cold enough. Always freeze it for a full day.

I remember when my first batch was soupy. I did not wait long enough. Getting it right builds your kitchen confidence.

Chocolate chips sinking to the bottom? Chop them small. Fold them in at the very end. This ensures every bite has chocolate.

Is the coffee flavor too weak? Use cooled, strong espresso. This gives a rich taste that shines through the sweet cream.

Solving small problems makes your food taste better. It also makes you a happier cook. Which of these problems have you run into before?

Your Ice Cream Questions Answered

Q: Can I make this gluten-free?

A: Yes, this recipe is naturally gluten-free. Just check your chocolate chips to be safe.

Q: Can I make it ahead?

A: Absolutely. It is a perfect make-ahead dessert for surprise guests.

Q: What can I use instead of espresso?

A: Two tablespoons of instant coffee granules will work just fine.

Q: Can I double the recipe?

A: Only if your ice cream maker bowl is big enough. Check its size first.

Q: Any special tips?

A: For extra creaminess, use all heavy cream instead of milk. *Fun fact: This is how many old-fashioned recipes did it!* Which tip will you try first?

Thank You for Sharing My Kitchen

I loved sharing this recipe with you. It reminds me of summer evenings on the porch. I hope it becomes a favorite in your home too.

I would be so delighted to see your creations. Your photos and stories make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.