Java Chip Ice Cream (No-Churn)

Java Chip Ice Cream covers your coffee and ice cream cravings all in one delicious dessert! This easy no-churn recipe means you can make homemade ice cream without an ice cream maker!

How does it get any better than coffee and ice cream? I’ll tell ya how: chocolate chips. 

This sweet coffee ice cream studded with dark chocolaty chips is the perfect summertime alternative to a hot cup of coffee. And you don’t even need an ice cream machine to make it! 

No-churn ice cream is incredibly delicious and really easy to make with a hand mixer and a few simple ingredients. I’m not kidding -- this is really good ice cream, and it only takes about 5 minutes to whip up.

Java chip ice cream is delicious with Brownies, Chocolate Angel Food Cake -- or make your own ice cream sandwiches with these Mocha Chocolate Chip Macaroons.

Or, you know, just enjoy a scoop or two instead of your morning coffee ;).

You’re going to love this

Easy no churn ice cream. You don’t need to wait for a special occasion to make this ice cream. It's so easy to make with a hand mixer, which you probably already have. 

5 ingredients. Just a handful of simple, high quality ingredients are all you need to make a delicious ice cream right at home. 

Coffee + chocolate = heaven. If you’re a coffee lover, this just might become your new favorite ice cream flavor.

Soooo smoooooooth. I think no-churn ice cream is even smoother and creamier than traditional ice cream.

Ingredients

Heavy whipping cream. Look for heavy cream, or heavy whipping cream — they are the same thing. Whipping cream or light whipping cream has a lower fat content and won't whip up quite as firmly as heavy cream.

Vanilla extract. For the best natural flavor, use a high quality pure vanilla extract, not imitation vanilla. 

Sweetened condensed milk. Sweetened condensed milk adds creaminess and sweetness. Make sure you don’t accidentally grab the evaporated milk, the cans look a lot alike. I also like to check the label to make sure it doesn't have high fructose corn syrup.

Instant espresso powder. Instant espresso powder is made from espresso beans that have been ground, brewed, dried, and pulsed into a powder. And it's the secret to adding the deep robust flavor of coffee in this ice cream. You can find it in the coffee aisle in the grocery store.

Semi-sweet mini chocolate chips. The sweet chocolate flavor provides the perfect balance against the coffee -- and the small pieces provide better distribution throughout the ice cream than regular-sized chips. But you can use milk or dark chocolate chips or chocolate chunks. 

Step-by-step instructions

Step 1

Chill a large metal or glass mixing bowl and beaters in the freezer for 10-15 minutes. Cream whips up the quickest and lightest when everything is chilled.

Step 2

Whip the cream and vanilla for approximately two minutes, or until light and fluffy and stiff peaks form -- this means the peaks stand up straight when the beaters are lifted. 

Step 3

In a small bowl, stir together the sweetened condensed milk and espresso powder until the coffee crystals have dissolved.

Step 4 

Gently fold the coffee mixture and chocolate chips into the whipped cream until combined. 

Step 5

Pour the mixture into a freezer-safe container. Place a sheet of plastic wrap over the top of the ice cream and tightly cover.

Freeze for at least 4 hours or overnight, then serve and enjoy.

Serving Suggestions

Java chip ice cream is delicious scooped into cones, waffle bowls, sundaes, or banana splits.

For the perfect scoop of ice cream, top it with Homemade Chocolate Magic Shell (made from chocolate and coconut oil!) and a sprinkle of sea salt.

Storage

Store your no-churn coffee ice cream in a tightly sealed container in the freezer, preferably in the back of the freezer to avoid temperature fluctuations, which can cause ice cream to become grainy. 

For the best experience and to avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap.

Expert Tips

Use a large bowl made from metal or glass to whip the cream. If you try whipping cream in a plastic or copper bowls, you'll notice a significant difference: a reaction in the materials won’t allow the cream to whip up nice and fluffy. 

Chill the bowl and the beaters before making the whipped cream. Pop the bowl and the beaters in the fridge for an hour or the freezer for 10-15 minutes.

Very cold heavy cream will whip faster and result in a smoother, fluffier texture than room temperature heavy cream. In the words of Devo, "Before the cream sits out too long, you must whip it."

Whip the cream until stiff peaks form, which means the peaks stand up straight when the beaters are lifted. 

Recipe FAQs

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