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Homemade Chocolate Coffee Ice Cream Recipe

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4.3 from 83 reviews

  • Author: Sara
  • Total Time: 6 hours 30 minutes
  • Yield: 1 quart
  • Diet: Vegetarian

Description

Homemade Chocolate Coffee Ice Cream is a rich, creamy, and delicious frozen dessert combining the bold flavors of dark chocolate and strong brewed coffee. Made with a smooth custard base of heavy cream, milk, egg yolks, cocoa powder, and sweetened with sugar, this decadent ice cream is perfect for those who love the harmonious blend of chocolate and coffee in a refreshing treat.

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 4 large egg yolks

Flavor Additions

  • 1/2 cup strong brewed coffee, cooled
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Prepare cream mixture: In a saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt. Heat the mixture over medium heat until it starts to steam, making sure not to let it boil.
  2. Whisk egg yolks: In a separate bowl, vigorously whisk the four large egg yolks until smooth and slightly thickened.
  3. Temper the eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to avoid curdling and to gently raise the temperature of the yolks.
  4. Combine custard mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  5. Cook custard: Cook the combined mixture over low to medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Avoid boiling.
  6. Add coffee and vanilla: Remove the custard from heat and stir in the cooled strong brewed coffee and vanilla extract until fully incorporated.
  7. Strain and cool: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow the mixture to cool to room temperature.
  8. Chill custard: Cover the bowl with plastic wrap and refrigerate the custard for at least 4 hours, preferably overnight, to develop flavors and ensure proper chilling.
  9. Churn ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. If desired, add the semi-sweet chocolate chips during the final few minutes of churning for added texture.
  10. Freeze until firm: Transfer the churned ice cream to a freezer-safe container, cover, and freeze for 2 to 4 hours until firm and scoopable.

Notes

  • Use strong coffee or espresso for a more pronounced coffee flavor in your ice cream.
  • For an even richer texture and intensified coffee notes, freshly brewed espresso is ideal.
  • Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften.
  • Enhance presentation and flavor by topping with chocolate shavings or chopped roasted coffee beans.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert / Ice Cream
  • Method: Churning
  • Cuisine: American

Find it online: https://sarasplate.com/homemade-chocolate-coffee-ice-cream-recipe/