Java Chip Ice Cream
Fresh espresso and dark chocolate chunks flavor this Java Chip Ice Cream recipe. This is a Philadelphia style churned ice cream that is creamy, rich, sweet, and just like an ice cream version of your favorite coffee shop treat.
Do you love a good coffee ice cream, but crave more chocolate flavor? Try our French Silk Ice Cream recipe.
Looking for a no-churn recipe? This Coffee Flavored Ice Cream is also amazing and has a smooth coffee finish. For a fun Italian classic, try an Affogato next. You can also use this ice cream to make a coffee milkshake.
Why you’re going to love this Recipe
It’s flavored with espresso beans – Rather than adding coffee or coffee flavoring, we will actually steep whole espresso beans into the milk and cream. This gives our ice cream a clean, fresh espresso kick.
Chocolate Chunks – I like chopped chocolate for this recipe better than chocolate chips. The uneven chop gives more texture and chocolatey flavor.
No Eggs Needed – Some churned ice creams require egg yolks to create a creamy custard-y base. Not this one. It’s creamy and perfect without any eggs at all.
Ingredients Needed
Heavy Cream – The basis for any good ice cream is rich heavy cream.
Whole Milk – A mix of both heavy cream and whole milk creates the perfect ice cream texture.
Granulated Sugar – Any good ice cream will have a good amount of sugar in it, both for sweetness and texture.
Whole Espresso Beans – These will steep in hot milk to pull out their flavor.
Vanilla Extract – Vanilla enhances the coffee flavor.
Salt – A bit of salt balances out the sweetness from the sugar
Chopped Dark Chocolate – Either dark chocolate or bittersweet can be used. Chop into small pieces.
If you have any questions, please leave a comment below.
How to store Ice Cream
Store this ice cream in the freezer in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or wax paper pressed on top for up to one month.
No Churn Directions
Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Ice Cream Add-ins
We are adding chocolate chunks to this ice cream recipe, but you can add your own twist too. Try these:
- White chocolate chunks
- Chopped Oreos or other chocolate cookies
- Chopped hazelnuts or almonds.
More Homemade Ice Cream Recipes
Did you make this ice cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.
Java Chip Ice Cream
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup whole espresso beans
- 1 teaspoon vanilla extract
- 1/4 tsp kosher salt
- 3/4 cup chopped dark chocolate or bittersweet
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Add heavy cream, whole milk, and granulated sugar to a medium saucepan.
- Heat over medium and whisk for 2-3 minutes, until the sugar is dissolved into the milk. You should not feel any grit if you rub the mixture together between two fingers.
- Then, add the espresso beans and bring to a simmer, just until bubbles appear along the edges, being sure not to boil.
- Remove from the heat and cover the saucepan with a lid. Let steep for 45 minutes to let the espresso infuse into the milk.
- Strain the mixture into a large bowl, removing the espresso beans.
- Stir in the vanilla extract and salt.
- Press plastic wrap to the top of the ice cream mixture and place in the refrigerator until chilled, at least 3-4 hours.
- Once chilled, churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- Add the chopped chocolate and churn until combined.
- Spoon the ice cream into a shallow container or a loaf pan.
Notes
- Your ice cream base and ice cream bowl both need to be very cold in order for it to churn. If your base is not cold, place it in the refrigerator for an hour or so until it is chilled.
- It is important that the granulated sugar dissolves into the milk. This creates a smoother consistency in your final ice cream.
- Taste your milk mixture after the espresso beans steep for 45 minutes to see if it is strong enough. Let it steep longer if need be.
- If you like a stronger espresso flavor, you can pour a shot of espresso into the mixture.
- I chopped a dark chocolate bar into chunks. You can also use chocolate chips or packaged chocolate chunks if you would like.
- If you don’t like dark chocolate, you can also use bittersweet or semi-sweet chocolate.
