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Food-Processor Coffee–Chocolate Chip Ice Cream
Instant espresso powder is an easy way to bring intense coffee flavor to sweets, including this no-cook, stir-together frozen treat. We like this ice cream studded with chopped chocolate, but you can keep it plain and simple, if you prefer. Whether using chocolate in bar or chip form, be sure to chop it finely, as the bits get quite hard when frozen. When adding the chocolate to the base after processing, work quickly and give the mixture just a few folds to distribute the chocolate.
Makes about
1 quart
Tip
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, be sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
6½ hours
15 minutes active, plus chilling
Ingredients
-
2
tablespoons instant espresso powder
-
1
tablespoon boiling water
Directions
-
01Place a large bowl in the refrigerator and chill for at least 15 minutes. Meanwhile, in another large bowl, stir together the espresso, boiling water and ⅛ teaspoon salt until fully dissolved. Add the condensed milk and heavy cream, then whisk until homogeneous.
Reviews
August 3, 2026
Not a review but question
Would it be possible to make this recipe dairy free with certain substitutes like coconut cream, cashew, oatmilk, etc?
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