Coffee, chocolate and chocolate chips come together for a mocha chip ice cream that’s so delicious and creamy you wont want to stop eating it!Jump to Recipe
I don’t know about you, but while there’s a part of me that’s definitely ready for Autumn, I also want to soak up as much summer fun as possible over the next few weeks. It’s still pretty hot here where I live, so I figured I might as well celebrate the end of the summer season with some Mocha Chip Ice Cream!
I couldn’t decide if I wanted to make chocolate ice cream or coffee ice cream, so I went ahead and just made mocha, and added some mini chocolate chips in there for good measure.
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A few words about eggs:
Eggs act as an emulsifier to bring all the ingredients together and it also helps create that rich, creamy texture that we all love. They also add flavor and help prevent ice crystallization. But people are weird about raw eggs, and this recipe doesn’t rely on cooking them first. In the US where I live, all the eggs I buy are pasteurized and safe to eat raw, but I get that some people don’t want to eat them. For those people, I’ll provide an alternative egg free recipe in the recipe card below.
The benefit of the eggs going in raw is that you don’t have to worry about tempering the eggs, or waiting for the cream to cool, so that saves you some time.
- Heavy whipping cream
- Whole milk
- Unsweetened Cocoa Powder
- Instant Coffee
- Mini Chocolate Chips
Tips and Tricks
There is a limited ingredients list here, so using the highest quality ingredients you can afford is key to a great ice cream. For the coffee, I like to use the little Starbucks Via instant coffee packets, but you could use instant espresso instead for a stronger coffee flavor.
I like Hershey’s Unsweetened Cocoa Powder in this recipe, but feel free to swap out for Guittard or Ghirardelli if you have it.
If you prefer to leave this as a smooth ice cream, you could leave out the chocolate chips. You could also add chocolate chunks, or regular size chocolate chips for a different texture.
Unlike regular baking, you want everything as cold as possible before adding it to your ice cream maker. If the custard mixture warms up at all while you put it together, place it in the fridge for 20-30 minutes before adding to the ice cream maker. The colder the better!
NO EGG VARIATION:
- 2 CUPS HEAVY CREAM
- ⅔ CUP HALF AND HALF
- ¾ CUP SUGAR
POUR THE CREAM INTO A MIXING BOWL AND ADD THE SUGAR, COCOA POWDER, INSTANT COFFEE AND VANILLA, WHISKING CONTINUOUSLY UNTIL FULLY BLENDED. POUR IN THE HALF AND HALF AND MIX TO BLEND. THE REST OF THE RECIPE STAYS THE SAME. THIS ICE CREAM IS VERY CREAMY BUT DOESN’T STORE WELL SO YOU’LL WANT TO EAT IT WITHIN A DAY OR TWO AT THE MOST.
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Mocha Chip Ice Cream
- 2 cups heavy whipping cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 teaspoons unsweetened cocoa powder
- 2 tablespoons instant coffee
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup mini chocolate chips
- In a large bowl, stir together the heavy cream, milk, sugar, cocoa, coffee and vanilla.
- In another small bowl, whisk the two eggs until light yellow, then add to the cream mixture and stir until well blended.
- Chill for 30 minutes if needed.
- Add the mixture to the bowl of your ice cream maker, and follow the manufacturer's instructions. (for me, that means 18-20 minutes in the bowl.
- Add the chocolate chips in the last 2 minutes of freezing.
- Transfer the ice cream to a freezer safe vessel, and let it freeze for at least 4 hours before serving.
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