Go Back
+ servings
Print Recipe Pin Recipe
5 from 1 vote

Coffee choc chip ice cream

I've changed the original Cuisinart recipe to incorporate freshly brewed espresso, extra cocoa and some freshly ground coffee beans for intensity. I also used skim milk and whipped my cream before churning the ice cream, for a lighter consistency.
Servings: 5 cups


For the ice cream:

  • 1 cup skim milk well chilled
  • 3/4 cup granulated sugar
  • 60 ml espresso coffee chilled
  • 2 tbsp freshly ground coffee
  • 2 tbsp cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 cups heavy cream well chilled
  • 1 teaspoon pure vanilla extract


To make the ice cream:

  • in a medium bowl, whisk together the milk, vanilla, sugar, cocoa powder, espresso and ground coffee until the sugar is dissolved.
  • In another bowl, whip the cream until soft peaks form.
  • Add whipped cream and chopped chocolate to the coffee milk mixture and whisk gently to combine.

To churn:

  • Turn the machine on, pour the mixture into freezer bowl and let mix until thickened, about 25 – 30 minutes.

To store:

  • Transfer to a chiled loaf tin or an airtight container and freeze for 2 hours before serving.
  • The ice cream is ready to serve even after longer chilling time - the cream keeps it scoopable at all times.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook