Indulge in this rich and creamy Coffee Chocolate Chip Ice Cream! It's made with bold coffee flavor, a decadent homemade fudge swirl, and generous chunks of chocolate in every bite. A must-try dessert for my coffee and chocolate lovers, it's the ultimate ice cream for the season!
Welcome to 'What's the Scoop?' Episode 3, where I share weekly no-churn ice cream recipes that you can make all summer long. We've made No Churn 5 Ingredient Biscoff Ice Cream, and 5 Ingredient Brownie M&M Ice Cream, and now it's coffee time!
This mocha ice cream combines delicious coffee with ribbons of homemade fudge and chocolate chunks for the perfect balance of rich flavor and texture in every bite! The homemade ice cream comes together with minimal prep and ingredients. And the best part? You don't need an ice cream maker!
This no-churn coffee ice cream is packed with bold coffee flavor, fudgy swirls, and dark chocolate chunks. It reminds me of the 'Muskoka Mocha' flavor from Kawartha Dairy, but way better because I can control how much fudge goes into it (extra always, please and thank you!) The homemade fudge sauce comes together with just 4 ingredients and takes this ice cream to the next level.
If you're looking for an easy no-churn ice cream recipe packed with coffee and chocolate flavor, this one is sure to become a new favorite! It's perfect for summer parties, birthdays, or simply as a quick and delicious family treat.
Step by step instructions
Here is how to make and bake this no churn Coffee Chip Ice Cream. You will need a loaf pan, 2 mixing bowls, a spatula, and an electric hand-held mixer.
Step 1: Make the hot fudge sauce. See recipe card for details. Set aside to cool as ice cream is made.
Step 2: Whisk heavy cream. Add 35% heavy whipping cream to your bowl and beat with an electric mixer until stiff peaks form (3-5 minutes on high).
Step 3: Mix condensed milk, coffee, and vanilla. Gently whisk together the condensed milk, coffee, and vanilla in until completely combined.
Step 4: Combine. Add the mixture into the heavy cream bowl and with a spatula, gently fold until combined.
Step 5: Mix in chocolate. Add the chopped dark chocolate and mix in.
Step 6: Layer. Add half of the mixture to the pan and spread. Drizzle hot fudge sauce and sprinkle more chocolate chunks. Repeat this again.
Step 7: Freeze. The ice cream must freeze for 8 hours or overnight. Once ready, scoop and serve!
FAQ
How long does this ice cream stay good for?
Stored in an airtight container in the freezer, homemade coffee ice cream will stay fresh for up to 2 weeks. For the best texture and flavor, enjoy it within the first week!
Can I use store-bought fudge!
Absolutely!
What do I do with my leftover hot fudge sauce?
Place some saran wrap over the top and it can stay there for up to 3 weeks in the refrigerator. When ready to indulge, gently warm it up in the microwave at 15 second intervals.
Can I add other mix-ins?
Absolutely! Try adding chopped nuts, white chocolate, or caramel sauce for additional flavor and texture.
My ice cream didn't set?
Make sure that your heavy whipping cream has stiff peaks with no dripping. It should hold it's shape. It will be mixed on high speed for about 3-5 minutes.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coffee Chip Ice Cream
Ingredients
For the hot fudge sauce
- 1/2 cup white sugar
- 1/4 cup cocoa powder sifted
- 1 tbsp all-purpose flour
- 1/2 cup milk
- 1 tbsp unsalted butter
For the ice cream
- 2 cups heavy whipping cream 35%
- 1 can sweetened condensed milk 300ml
- 2 shots fresh brewed espresso 1/4 cup, slightly cooled
- 1 tbsp vanilla
- 1 chopped up chocolate bar 100g, plus more for sprinkling (I used dark chocolate)
Instructions
For the hot fudge sauce
- In a small saucepan, mix together the sugar, cocoa and flour with a whisk. Then stir in the milk and butter.1/2 cup white sugar, 1/4 cup cocoa powder, 1 tbsp all-purpose flour, 1/2 cup milk, 1 tbsp unsalted butter
- Bring to a slight boil over medium-high heat, stirring continuously to avoid burning. Boil for 1-2 minutes or until the mixture has clearly thickened.
- Transfer it into a heat-safe container and allow it to cool. The sauce thickens as it cools. Store any leftovers in the container with saran wrap.
For the ice cream
- In a bowl, whisk together the condensed milk, espresso, and vanilla. Set aside.1 can sweetened condensed milk , 2 shots fresh brewed espresso, 1 tbsp vanilla
- Add heavy whipping cream into a large bowl and beat for 3-5 minutes with an electric mixer on high speed until stiff peaks form.2 cups heavy whipping cream
- Add in the condensed milk mixture and mix together with the spatula or mixer until well combined.
- Mix in the chopped chocolate.1 chopped up chocolate bar
- Transfer half of the ice cream into the 9x5 pan and spread evenly. Drizzle hot fudge sauce and more sprinkle chopped chocolate. Then add the remaining ice cream, and more hot fudge sauce and chocolate.
- Cover with saran wrap and place in the freezer for minimum 6 hours, or overnight. When ready, scoop and serve!
- My favorite way to eat this ice cream is with fudge sauce on top. The chocolate hardens, creating a delicious ice cream shell. It's seriously so yummy!
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