Go Back
+ servings

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!
Prep Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 servings (1 quart)


  • 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


  • 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!


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!


Calories: 600kcal | Carbohydrates: 47g | Protein: 7g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 103mg | Potassium: 287mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1482IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 1mg
Course Ice Cream
Cuisine American
Tried this recipe?Leave a comment and rating!