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.
This Java Chip Ice Cream recipe is naturally gluten-free, egg-free, and nut-free.
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.
Why you're going to love this Java Chip Ice Cream 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 Java Chip 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 in Homemade Java Chip Ice Cream
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 make Java Chip ice cream from scratch
- Add heavy cream and whole milk to a medium saucepan.
- Stir in granulated sugar and heat over medium heat, whisking to combine. Cook until the sugar is fully dissolved into the milk.
- Add the espresso beans and bring to a simmer, just until bubbles appear along the edges, being sure not to boil. Remove from 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. Then press plastic wrap to the top of the ice cream mixture and place in the refrigerator until chilled.
- Churn the ice cream according to your manufacturer's instructions until it is thick and the consistency of soft serve ice cream.
- Add the chopped chocolate and churn until just combined.
- Spoon the ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper to the surface of the ice cream and freeze until solid.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to store Java Chip Ice Cream
Store this Java Chip ice cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Tips for making this Java Chip ice cream recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.
Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.
No Churn Java Chip ice cream 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.
Java Chip Ice Cream Add-ins
We are adding chocolate chunks to this java chip 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
Here are some of our favorite tools for making homemade ice cream:
- Cuisinart 2QT Ice Cream Maker - Works with ice cream, sorbets, and frozen yogurt.
- Loaf Pan - You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop - Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Bowls - You can use any bowl, but we think these are fun.
- Ice Cream Containers - We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.
Did you make this Java Chip ice cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup whole espresso beans
- 1 teaspoon vanilla extract
- ¼ tsp kosher salt
- ¾ cup chopped dark chocolate, or bittersweet
- 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.
- 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.
Amount Per Serving: Calories: 590Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 96mgSodium: 246mgCarbohydrates: 56gFiber: 4gSugar: 46gProtein: 7g