Mocha Chip Ice Cream is a rich and creamy frozen dessert that combines the bold flavors of coffee and chocolate. Infused with espresso and studded with chocolate chips, this homemade ice cream is perfect for coffee lovers and chocolate enthusiasts alike. Whether enjoyed on its own or as part of a decadent dessert, this treat is sure to satisfy your sweet cravings.
Why You’ll Love This Recipe
- Perfect balance of coffee and chocolate flavors.
- Smooth, creamy texture with delightful chocolate chips in every bite.
- Made with simple ingredients and no artificial flavors.
- Can be made with or without an ice cream maker.
- Ideal for coffee lovers and chocolate fans.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Heavy cream
- Whole milk
- Granulated sugar
- Instant espresso powder or strong brewed coffee
- Unsweetened cocoa powder
- Egg yolks
- Vanilla extract
- Dark or semi-sweet chocolate chips
- A pinch of salt
Directions
- Heat the base: In a saucepan over medium heat, whisk together the milk, heavy cream, sugar, espresso powder, and cocoa powder until warm but not boiling.
- Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm mixture to the yolks while whisking continuously to prevent scrambling.
- Combine and cook: Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Cool the mixture: Remove from heat, stir in vanilla extract and salt, and let the mixture cool completely. Chill in the refrigerator for at least 4 hours or overnight.
- Churn the ice cream: If using an ice cream maker, churn according to the manufacturer’s instructions. In the last few minutes, add the chocolate chips.
- Freeze: Transfer the ice cream to a container and freeze for at least 4 hours until firm.
- Serve and enjoy! Scoop into bowls or cones and enjoy your homemade mocha chip ice cream.
Servings and Timing
- Servings: About 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- No-Churn Version: Whip 2 cups of heavy cream until stiff peaks form, then fold in a mixture of condensed milk, espresso powder, cocoa, and vanilla before freezing.
- Dairy-Free: Use coconut milk and a dairy-free chocolate alternative.
- Extra Crunch: Add crushed chocolate-covered espresso beans.
- Sweeter Option: Use milk chocolate instead of dark chocolate.
- Boozy Twist: Stir in a splash of coffee liqueur for an adult version.
Storage/Reheating
- Freezer: Store in an airtight container for up to 2 weeks.
- Avoiding Ice Crystals: Press plastic wrap directly onto the surface before sealing the container.
- Softening Before Serving: Let sit at room temperature for 5 minutes before scooping.
FAQs
Can I make this without an ice cream maker?
Yes, use the no-churn method by folding whipped cream into a condensed milk mixture and freezing.
What’s the best coffee to use?
Instant espresso powder gives the strongest flavor, but strong brewed coffee also works.
Can I reduce the sugar?
Yes, but it may affect texture. Using less sugar can make the ice cream harder.
What chocolate chips work best?
Dark or semi-sweet chocolate chips complement the coffee flavor best.
How do I prevent ice crystals in homemade ice cream?
Chilling the base thoroughly before freezing and using an airtight container help reduce ice crystals.
Can I use decaf coffee?
Yes, decaf espresso powder works the same way for a caffeine-free version.
How long does homemade ice cream last?
It stays fresh for up to 2 weeks in the freezer, but best enjoyed within the first few days.
Can I use alternative sweeteners?
Yes, honey, maple syrup, or sugar substitutes can work, but they may alter the texture.
Can I make this ahead of time?
Yes, prepare the base a day ahead and churn when ready.
What toppings go well with mocha chip ice cream?
Chocolate syrup, whipped cream, crushed nuts, or a sprinkle of cocoa powder enhance the flavors.
Conclusion
Mocha Chip Ice Cream is a delightful fusion of coffee and chocolate flavors in a smooth, creamy dessert. Whether made with an ice cream maker or a no-churn method, this homemade treat is a must-try for coffee and chocolate lovers alike. Enjoy it on a hot day or as a perfect ending to any meal!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Description
This Mocha Chip Ice Cream is a creamy, rich blend of coffee and chocolate flavors with crunchy chocolate chips. A homemade treat for coffee lovers that’s easy to make!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 2 tablespoons instant coffee
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
Instructions
- Whisk together cream, milk, sugar, coffee, vanilla, and salt until sugar dissolves.
- Pour into an ice cream maker and churn per the manufacturer’s instructions.
- Add chocolate chips in the last 5 minutes.
- Freeze for 2 hours before serving.
Notes
Add a shot of espresso for an extra coffee kick.
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