Espresso Chocolate Chip Ice Cream

5 from 1 vote

Creamy, rich ice cream with a strong espresso flavor is flecked with just enough chocolate chips to make it a coffee-lovers frozen dream come true!

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Prep Time 1 hour

Total Time 2 hours 30 minutes

Servings servings (1 quart)

Equipment

Ingredients

3 cups heavy whipping cream
10 ounces sweetened condensed milk
4 tablespoons espresso powder, I highly recommend King Arthur brand
1 ½ cup mini chocolate chips

Instructions

In a medium bowl, whisk together heavy cream, condensed milk and espresso powder until fully combined.
Place bowl in the fridge for at least 1 hour to let it thoroughly chill.
Pour batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your mini chocolate chips.
Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Serve and enjoy!

Notes

Store ice cream in a freezer-safe container and then place it inside a large, sealed Ziplock bag. This will help it keep a softer texture and not get freezer-burnt!

Nutrition

Course Ice Cream

Cuisine American

Author Leslie Kiszka