Java Chip Ice Cream (No-Churn)

5 from 2 votes

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!

Prep Time5

Freeze Time4

Total Time4 5

Course: Dessert

Cuisine: American

Servings:

Calories: 428kcal

Author: Cara Lanz

Ingredients

2 cups heavy whipping cream
2 teaspoons vanilla extract
1 can sweetened condensed milk
2 tablespoons instant espresso powder
½ cup mini chocolate chips

Instructions

Chill a large mixing bowl and beaters in the freezer for 10-15 minutes.
Whip cream and vanilla for approximately two minutes, or until light and fluffy and stiff peaks form.
In a small bowl, stir together the sweetened condensed milk and espresso powder until the coffee crystals have dissolved.
Gently fold the sweetened condensed milk mixture and chocolate chips into the whipped cream until combined.
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.

Notes

Use a metal or glass mixing bowl 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.

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

Nutrition