Chocolate Espresso Ice Cream

This Chocolate Espresso Ice Cream is a dream come true for coffee and chocolate lovers. With rich, creamy chocolate and a bold espresso kick, this homemade ice cream is the perfect indulgence for any occasion. Perfect for cooling down and perking up at the same time! Totally Gluten-free + Dairy-free Options.

I’m obsessed with chocolate, coffee, and ice cream (who isn't?), so whipping up this Chocolate Espresso Ice Cream recipe was a no-brainer. I’m super excited to share this creamy, velvety treat with you. Making no-churn ice cream at home is so fun + easy. And you don’t need any fancy machine—just a blender!

This homemade chocolate coffee ice cream, requires minimal effort + simple ingredients. This a huge hit with the family and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. What I'm trying to say is this easy chocolate ice cream recipe is perfect ALL YEAR round and can be adapted to be vegan! Be sure to check out my 10 Delicious No-Churn Ice Cream Flavors Worth Trying for the entire family next!

If you're a lover of this chocolate ice cream recipe, then you're sure to love this No-Churn Butter Pecan Ice Cream, Loaded No-Churn Snickers Ice Cream, No-Churn Blueberry Protein Ice Cream [with Gingersnap], and this gooey, richly flavored No-Churn Caramel Cone Ice Cream

Jump to:

• Why You Will LOVE This Chocolate Espresso Ice Cream
• Ingredients For Chocolate Espresso Ice Cream
• Ice Cream Without an Ice Cream Maker
• Why Sweetened Condensed Milk Is So Important!
• How To Make Chocolate Espresso Ice Cream
• Serving Suggestions For Chocolate Espresso Ice Cream
• Chocolate Espresso Ice Cream Recipe Q + A's
• More Homemade Ice Cream Recipes to Try!
• MADE OUR RECIPE(S)?
• Chocolate Espresso Ice Cream

Why You Will LOVE This Chocolate Espresso Ice Cream

• Rich, creamy chocolate flavor + bold espresso kick for a coffee lover’s dream
• The perfect balance of sweet + bitter
• Easy to make at home + no fancy equipment needed!
• Great for cooling down on hot days
• Better than store-bought
• Perfectly sweet & scoopable and works in a bowl or on a cone!
• Ideal for snacking or for hosting!

Ingredients For Chocolate Espresso Ice Cream

Here is a simple list of ingredients to make Chocolate Espresso Ice Cream:

ICE CREAM:

• Heavy whipping cream. Divided (Ensure that 1 cup is VERY COLD) See FAQ section for DF option.
• Freshly-brewed espresso. Cooled.
• Sweetened condensed milk. I use low-fat, sweetened condensed milk. It really enriches the texture and sweetens things up with just one simple ingredient. (Dairy-free option sub for a DF condensed milk)
• Organic cocoa powder. It adds a rich chocolatey flavor.
• Ground cinnamon. Complement the other flavors perfectly!
• Vanilla extract. Use pure vanilla extract for the best flavor.
• Pure maple syrup. Add a touch of maple flavor to compliment the buttery flavors of chocolate in the ice cream. You can also substitute with honey or agave if you prefer.
• Shaved chocolate or chocolate chips. Optional (For garnish)

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS ICE CREAM!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Chocolate Espresso Ice Cream. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!

Ice Cream Without an Ice Cream Maker

You may have thought that the only way to enjoy homemade ice cream is to purchase an ice cream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream---especially this espresso chocolate version. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!

If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.

Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer. However, for an even easier method----you can blend everything in a blender for the right amount of whipping.

Why Sweetened Condensed Milk Is So Important!

First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.

Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.

That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, for a vegan-friendly/dairy-free option Edward's & Son's Let's Do Organic's dairy-free coconut version.

How To Make Chocolate Espresso Ice Cream

I promise this recipe is super easy to follow with simple steps! You won't need any fancy equipment, and the end result is a delicious homemade treat that everyone will love.

TO MAKE THE CHOCOLATE MIXTURE:

• In a saucepan over medium-high heat, add 1 cup of heavy cream (un-chilled) and cocoa powder, whisking together until combined. Bring to a boil and allow mixture to further combine. Remove from heat and cool completely.

TO MAKE THE ICE CREAM:

• In the bowl of an electric mixer on medium-high speed, whip together the VERY COLD 1 cup heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
• Now, fold in the sweetened condensed milk, cooled espresso shots, cooled chocolate mixture, cinnamon, and maple syrup into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
• To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Top with shaved chocolate or chocolate chips, if desired.

Serving Suggestions For Chocolate Espresso Ice Cream

Although homemade Chocolate Espresso Ice Cream recipe is absolutely amazing on its own, here are some ideas to elevate it to the next level:

• Scoop into bowls or cones. Serve the Blackberry Cobbler Ice Cream in bowls or cones for pure ice cream joy.
• Make ice cream sandwiches. Get playful by sandwiching ice cream between vanilla wafers or sugar cookies for twice the amount of buttery goodness!
• Blend milkshake magic. Whip up creamy milkshakes by blending the ice cream with your favorite milk like this Homemade Creamy Cashew Milk or Almond Milk, then top with whipped cream!
• Pair with deliciously soft, warm donuts or biscuits. Serve with freshly baked or fried donuts like these Homemade Glazed Donuts or Flaky Honey Buttermilk Biscuits for a heavenly combination!
• Pair with a warm brownie: Serve with warm brownies like this Chocolate Oreo Skillet Brownie for a heavenly combination!

Chocolate Espresso Ice Cream Recipe Q + A's

More Homemade Ice Cream Recipes to Try!

If you enjoyed our Chocolate Espresso Ice Cream and want more homemade treats, give these a go next:

• No-Churn Cookies + Cream Ice Cream
• No-Churn Caramel Cone Ice Cream
• No-Churn Butter Pecan Ice Cream
• No-Churn Chocolate Oreo Ice Cream

MADE OUR RECIPE(S)?

If you tried this Chocolate Espresso Ice Cream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

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