Coffee Chocolate Ice Cream Recipe – Easy Homemade Dessert

Last Updated on 4 months by Neha Deshmukh

Coffee Chocolate Ice Cream Recipe – Easy Homemade Dessert

Hey everyone! If you’re anything like me, a hot day just begs for a scoop (or three!) of homemade ice cream. And this Coffee Chocolate Ice Cream? It’s seriously the best of both worlds. Rich, creamy, with a lovely coffee kick and plenty of chocolatey goodness… it’s a guaranteed crowd-pleaser. I first made this for a family get-together and it disappeared in minutes! Let’s get scooping, shall we?

Why You’ll Love This Recipe

This recipe is a dream for a few reasons. It’s incredibly easy – no ice cream maker needed! Plus, it comes together quickly with minimal effort. The combination of coffee and chocolate is classic, but the homemade touch takes it to another level. It’s the perfect treat to beat the heat, satisfy a sweet craving, or simply enjoy a little bit of happiness.

Ingredients

Here’s what you’ll need to make this dreamy ice cream:

• 2 cups (480ml) heavy cream or whip cream
• 1 can (400ml) sweetened condensed milk
• 2 tsp vanilla extract
• 5 tsp instant coffee powder
• 1 tbsp warm water
• ¼ cup (60ml) chocolate chunks (milk and dark chocolate)
• 2 tbsp ground almonds
• Caramel sauce (to drizzle)
• Chocolate sauce (to drizzle)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Heavy Cream: Don’t skimp here! Full-fat heavy cream (at least 36% milkfat) is essential for a super creamy texture. Lower-fat versions just won’t whip up the same way.
• Coffee Powder: The quality of your instant coffee powder will definitely shine through. Use a brand you enjoy the taste of – it makes all the difference.
• Chocolate Chunks: I love using a mix of milk and dark chocolate chunks for a more complex flavour. Feel free to experiment with different types – white chocolate, or even a little bit of chopped-up chocolate biscuits would be amazing!

Step-By-Step Instructions

Alright, let’s make some ice cream! It’s easier than you think.

1. Pour the heavy cream into a large mixing bowl. Use an electric mixer to whisk until soft peaks form. You want it thick enough to hold its shape, but still soft and billowy.
2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Give it a good stir until everything is nicely combined.
3. Dissolve the instant coffee powder in the warm water. Then, pour this coffee mixture into the condensed milk and stir thoroughly. This is where the magic happens!
4. Gently fold the condensed milk-coffee mixture into the whipped cream. Be gentle! You want to keep all that lovely air in the cream. Fold until everything is fully combined and you have a beautiful, marbled effect.
5. Pour half of the ice cream base into a freezer-safe container. Layer with chocolate chunks and drizzle with caramel and chocolate sauce.
6. Add the remaining ice cream mixture on top. Then, sprinkle with more chocolate chunks, a generous drizzle of caramel and chocolate sauce, and finish with the ground almonds.
7. Cover the container tightly with cling film (pressing it directly onto the surface of the ice cream to prevent ice crystals).
8. Freeze for 6-8 hours, or preferably overnight. Patience is key here!

Expert Tips

Want to take your ice cream game to the next level? Here are a few of my go-to tips:

• Consistency is Key: For the smoothest ice cream, make sure your ingredients are cold before you start.
• Preventing Ice Crystals: The cling film trick is a lifesaver! Pressing it onto the surface really helps.
• Flavour Boost: A pinch of sea salt can really enhance the sweetness and coffee flavour. Don’t be afraid to experiment!

Variations

This recipe is a great base for all sorts of fun variations. Here are a few ideas:

Vegan Coffee Chocolate Ice Cream

My friend, Priya, is vegan and absolutely loves this version! Simply swap the heavy cream for 2 cans (800ml) of full-fat coconut cream (refrigerated overnight and only using the thick cream part). It’s just as delicious!

Gluten-Free Coffee Chocolate Ice Cream

Good news – this recipe is naturally gluten-free! Just double-check that your chocolate chunks and sauces are also gluten-free if you’re serving someone with a sensitivity.

Spice Level (Optional: adding a pinch of cardamom)

My grandmother always added a tiny pinch of cardamom to her desserts. It adds a lovely warmth and complexity. Try ¼ tsp of ground cardamom for a subtle, fragrant twist.

Festival Adaptations

This ice cream is perfect for celebrations! During Diwali, I sometimes add a sprinkle of chopped pistachios and a touch of rose water. For Christmas, a dash of cinnamon and nutmeg feels extra festive.

Serving Suggestions

Scoop into cones or bowls, drizzle with extra sauces, and enjoy immediately! A sprinkle of chopped nuts or a few fresh berries also makes a lovely garnish.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little firmer over time, so let it soften slightly before scooping.

FAQs

Got questions? I’ve got answers!

Q: What is the best way to soften homemade ice cream?

A: The best way is to let it sit at room temperature for 5-10 minutes. Don’t try to microwave it – you’ll end up with a melted mess!

Q: Can I use brewed coffee instead of instant coffee powder?

A: You can, but you’ll need to reduce the amount of liquid. Use about ¼ cup of strongly brewed coffee, cooled, and reduce the warm water to 1 tsp.

Q: How can I prevent ice crystals from forming in my ice cream?

A: Using full-fat cream, covering the ice cream tightly with cling film (pressing it onto the surface), and avoiding temperature fluctuations will all help.

Q: Can this recipe be made in an ice cream maker?

A: Absolutely! Pour the base into your ice cream maker and follow the manufacturer’s instructions. It will likely result in a smoother, quicker freeze.

Q: What type of chocolate chunks work best in this recipe?

A: I love a mix of milk and dark chocolate, but feel free to use your favourites! White chocolate, or even chopped-up chocolate biscuits, would be delicious too.