Easy Coffee Almond Chocolate Chip Frozen Dessert Recipe

Last Updated on 4 months by Neha Deshmukh

Easy Coffee Almond Chocolate Chip Frozen Dessert Recipe

Hey everyone! If you’re anything like me, you need a good frozen dessert recipe in your back pocket, especially with the Indian summers getting hotter each year. This Coffee Almond Chocolate Chip Frozen Dessert is exactly that – super easy to make, incredibly delicious, and a guaranteed crowd-pleaser. I first stumbled upon a version of this when a friend shared her nani’s (grandmother’s) recipe, and I’ve been tweaking it ever since to make it just perfect. It’s become a staple in my family, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average ice cream. It’s creamy, dreamy, and has the perfect balance of coffee, chocolate, and nutty goodness. Plus, it doesn’t require an ice cream maker! Seriously, who has the space for one of those these days? It’s a no-churn recipe, meaning it’s unbelievably simple. It’s also wonderfully customizable – I’ll share a bunch of fun variations later on.

Ingredients

Here’s what you’ll need to whip up this delightful frozen treat:

• 375 ml evaporated milk
• 1 cup powdered sugar
• 397 ml condensed milk
• 2 tbsp coffee dissolved in 100 ml warm water
• 3 tbsp roasted almonds, roughly chopped
• 3 tbsp chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Evaporated Milk & Condensed Milk: These are the stars of the show when it comes to texture. Evaporated milk gives it that lovely creaminess without being too rich, and condensed milk adds sweetness and helps keep it from getting rock solid in the freezer. Don’t skip these!
• Coffee: I recommend using a good quality instant coffee for this. Dissolving it in warm water really brings out the flavour. You can use brewed coffee too, just make sure it’s strong and cooled before adding it to the mix.
• Chocolate Chips: Splurge a little on good quality chocolate chips! They really shine through in the final product. I love using dark chocolate chips for a slightly bittersweet flavour, but milk chocolate works beautifully too.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a mixing bowl, combine the evaporated milk and powdered sugar. Grab your electric mixer and whip it up until it’s light and fluffy – this usually takes a few minutes. You want it to hold soft peaks.
2. Now, pour in the condensed milk and the coffee mixture. Beat everything together for a good 5 minutes until it’s completely incorporated. You don’t want any streaks of coffee left!
3. Time to get it into the freezer! Pour the mixture into a freezer-safe container. I like to use a metal loaf pan, but any airtight container will do. Freeze for about 1.5 hours, or until it’s partially set – think soft-serve consistency.
4. Remove the container from the freezer. Using a spatula, gently mix in the roasted almonds and chocolate chips. Don’t overmix, you want them evenly distributed but still distinct.
5. Back into the freezer it goes! Freeze for another 1.5 hours. Then, take it out again and give it another good stir. This is important – it helps break up any ice crystals and keeps the texture super smooth.
6. Finally, freeze until fully set, which will take about 6 hours, or even overnight. When you’re ready to serve, let it soften slightly for easier scooping, and enjoy!

Expert Tips

• Don’t skip the stirring! Seriously, those mid-freeze stirs are key to a creamy texture.
• For extra coffee flavour: Add a teaspoon of coffee powder directly to the mixture.
• Chill your serving bowls: This keeps the dessert colder for longer.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the condensed milk and evaporated milk for plant-based alternatives – coconut condensed milk and plant-based evaporated milk work wonderfully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels on your chocolate chips to be sure.
• Spice Level: My dadi (grandmother) always added a tiny pinch of cardamom to hers! It adds a lovely warmth and complexity.
• Festival Adaptations: This is perfect for summer celebrations like Baisakhi or Eid. It’s a refreshing treat after a spicy meal.

Serving Suggestions

This frozen dessert is amazing on its own, but here are a few ideas to take it to the next level:

• Top with a sprinkle of chopped nuts.
• Drizzle with melted chocolate.
• Serve with a side of fresh fruit.
• Crumble some biscuits on top for added texture.

Storage Instructions

Store any leftover frozen dessert in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

1. Can I use instant coffee instead of brewed coffee?

Absolutely! Instant coffee works perfectly fine. Just make sure to dissolve it properly in warm water.

2. How can I prevent ice crystals from forming in the frozen dessert?

The key is the stirring! Stirring it during the freezing process breaks up the ice crystals and keeps the texture smooth.

3. What is the best way to soften the frozen dessert for easier scooping?

Let it sit at room temperature for 5-10 minutes before scooping. You can also run your ice cream scoop under warm water.

4. Can I add other nuts or dried fruits to this recipe?

Definitely! Pistachios, walnuts, cashews, raisins, or chopped dates would all be delicious additions.

5. How long can I store this frozen dessert in the freezer?

You can store it for up to 2 weeks, but it’s best enjoyed within the first week for optimal texture and flavour.