This No Churn Espresso Chocolate Chip Ice Cream is so easy to make! Within 10 minutes, you can mix all ingredients together and pop it in the freezer! 

Is there anyone in the world that doesn’t LOVE ice cream?  Well, I might say I LOVE coffee/ espresso MORE actually…. Hard decision to make.  Combining the two though, and WHOA!  That might be the greatest thing on earth!  I want to welcome the warmer weather here in NY with some of this creamy, coffee goodness.  What better way to do that then to make No Churn Espresso Chocolate Chip Ice Cream? Within 10 minutes, I was able to mix all ingredients together and pop it in the freezer! In a few hours, I was sitting outside in the sun, enjoying this ice cream! It was so simple to make…

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I used to think that making ice cream was hard and you needed a machine to do it.  WRONG!  Within minutes, after mixing in a few simple ingredients, you can have some of the creamiest, rich, DELICIOUS ice cream! It is so simple to make that I don’t think I will ever buy another container at the store again!

Here’s what you need:

Here’s what you do:

  1. In a bowl, beat the heavy heavy cream with a hand mixer or in a stand mixer until it forms peaks and becomes fluffy. This will take 3-4 minutes. 
  2. Next, in another bowl, mix together the condensed milk and the espresso. Stir very well.
  3. Chop up the chocolate bar into chip sized pieces or ready the chocolate chips and add them into the espresso/ milk mixture.
  4. Fold in the espresso mixture with the whipped cream using a spatula.  Mix together only until fully incorporated.  
  5. Add the contents of the bowl to a freezer safe dish. I used a pyrex dish or even a metal bread pan. Cover tightly and freeze until solid.  
  6. Enjoy your ice cream.

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12 Comments on No Churn Espresso Chocolate Chip Ice Cream

  1. Hi Tara, What a “happy accident” that you had cream to make this delicious ice cream! The recipe sounds delicious as well as easy to prepare. Thanks for sharing! Blessings, Janet

  4. This ice cream looks fabulous! I love espresso anything. Thanks so much for sharing your recipe with us at Funtastic Friday.

  5. Looks so good Tara! Thanks for sharing your posts with us this week for Snickerdoodle Sunday! Pinned and tweeted. Have a great week!

  7. Tara,

    I’m visiting from “Inspire Me Monday”. I’ve made no-churn ice cream in the past but it lacked the appeal of high-quality store-bought ice cream. Ice crystals formed in mine and not dense enough to suit my taste. How does your recipe compare? I am curious to know. I will certainly save your recipe should I decide to try making homed-made no-churn ice cream again. Thanks for sharing.

    • I think mine is FABULOUS! My husband, who is an ice cream snob, didn’t know it was homemade, and he asked what brand it was because he liked id so much! Woot Woot! Trick was on him! 🙂 Stop in again soon!