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Front view of a glass dish filled with espresso chocolate chip ice cream, highlighting the creamy texture and chocolate chips.
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Coffee Chocolate Chip Ice Cream

This coffee chocolate chip ice cream is bold, smooth, and packed with real espresso flavor. A custard base gives it that creamy, scoopable texture you expect from the best ice cream shops, while chopped chocolate adds the perfect bit of crunch.
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Prep Time 40 minutes
Cook Time 10 minutes
Chilling and Freezing Time 7 hours
Total Time 7 hours 50 minutes
Servings 6 servings

Ingredients

  • 4 large egg yolks - 200g
  • 3/4 cup granulated sugar - 150g
  • 1 1/2 cups whole milk - 340g
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups heavy cream - 352g
  • 1 teaspoon vanilla extract
  • ½ cup brewed espresso - 120g, or 2 tablespoons instant espresso powder mixed with ½ cup hot water
  • 1 cup chocolate chips or chopped chocolate - 170g

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Prep Your Equipment:

  • Place the bowl of your ice cream maker in the freezer for at least 24 hours, or until completely solid. You shouldn’t hear any sloshing when you shake it.

Make the Custard Base:

  • In a medium bowl, whisk together 4 large egg yolks (200g) and ¾ cup granulated sugar (150g) until smooth and pale yellow.
    Whisked egg yolks and sugar mixture in a glass bowl, showing a pale yellow and smooth texture.
  • In a medium saucepan, combine 1½ cups whole milk (340g) and ½ teaspoon salt. Heat over medium until the milk just begins to simmer — do not boil.
  • Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it, whisking constantly. Then pour the tempered mixture back into the saucepan with the remaining milk.
    Cooked custard mixture in a pot, showing a creamy pale yellow color with small bubbles on the surface.
  • Heat the custard over low, stirring constantly, until it thickens slightly and reaches 170°F to 175°F on an instant-read thermometer. It should coat the back of a spoon — this usually takes about 3 to 5 minutes.
    Purple spatula coated with cooked custard, demonstrating proper consistency for ice cream base.

Flavor the Base & Chill:

  • Remove from heat and strain the custard through a fine mesh sieve into a clean bowl.
    Ice cream custard being strained through a fine mesh sieve into a glass bowl to remove lumps.
  • Stir in 1½ cups heavy cream (352g), 1 teaspoon vanilla extract, and ½ cup brewed espresso (120g) (or 2 tablespoons instant espresso powder dissolved in ½ cup hot water).
    Top view of vanilla extract and cream being added to the cooled custard base in a mixing bowl.
  • Cover with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 3 hours, or until fully chilled.

Churn the Ice Cream:

  • Pour the chilled custard into your ice cream maker. Churn according to the manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
    Espresso custard mixture being churned into ice cream in an electric ice cream maker.

Add the Chocolate:

  • In the final minute of churning, add 1 cup chocolate chips or chopped chocolate (170g) and let them mix into the ice cream.

Freeze Until Firm:

  • Transfer the ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface. Freeze for at least 4 hours, or until firm.
    Freshly churned espresso chocolate chip ice cream in a metal loaf pan, ready to be frozen.
  • Let sit at room temperature for about 10-15 minutes before serving.
    Top-down view of espresso chocolate chip ice cream being scooped from a loaf pan, surrounded by coffee beans and a cup of espresso.

Notes

  • Ice Cream Maker: This recipe works with both styles of ice cream makers. If you’re using a compressor-style machine (like the one shown in the photos), you can churn the base as soon as it’s chilled. If you're using a model with a freezer bowl, be sure to freeze the bowl for at least 24 hours before churning — it should feel completely solid with no liquid sloshing inside.
  • Gluten-Free Note: I have celiac disease, so all of my recipes are developed with gluten-free ingredients. That said, always double-check your labels to ensure everything is gluten-free as needed. 
  • Espresso: Use freshly brewed espresso or dissolve 2 tablespoons instant espresso powder in ½ cup (120g) hot water. Do not use regular drip coffee — it's too weak and will water down the base.
  • Texture Tip: The custard base should coat the back of a spoon before chilling — if it’s too thin, the final ice cream may be icy instead of creamy. The temperature should reach 170F for the custard base. 

Nutrition

Calories: 470kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 242mg | Sodium: 84mg | Potassium: 164mg | Sugar: 37g | Vitamin A: 1215IU | Vitamin C: 0.3mg | Calcium: 145mg | Iron: 0.7mg
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