Coffee-Chocolate Ice Cream

Coffee-Chocolate Ice Cream


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Satisfy your sweet tooth with this ice cream that could have come straight from your favorite coffee shop! With the sweetness of the chocolate cut with a little bitterness from the coffee, this flavorful treat is a great dessert!

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Chicago, IL

Time needed

9 hour preparation + 20 min cooking

Serving Size / Yield

1 serving


  • 2 cups whole milk
  • 1 cup half and half
  • ½ cup granulated sugar
  • ¼ light brown sugar
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 2 tablespoons instant espresso
  • ½ cup coffee syrup
  • ¼ cup cocoa powder
  • ¼ cup shaved semisweet chocolate baking bar

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Whisk together the granulated sugar, light brown sugar and salt in a large heavy saucepan. Gradually add the milk and half and half, stirring constantly for 8-10 minutes over medium heat. Remove from heat.
Whisk egg yolks until slightly thickened. Gradually whisk 1 cup hot cream mixture into the yolk to temper it, then add the yolk mixture to the remaining cream. Whisk in espresso, cocoa powder and coffee syrup.
Strain the mixture and cool for one hour, stirring occasionally.
Place plastic wrap directly on the mixture to prevent a skin from forming then chill for at least 8 hours.
Pour mixture into the freezer container of an electric ice-cream making and freeze per the manufacturer’s instructions. Stir in the chocolate shavings halfway through freezing.
Let stand at room temperature 5-10 minutes before serving.

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