Homemade Coffee Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
1 cup semi-sweet chocolate chips (for the shell)
2 tablespoons coconut oil (for the shell)
Directions:
In a mixing bowl, whisk together heavy cream, milk, sugar, and instant coffee until the sugar dissolves. Stir in vanilla extract.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
In the last few minutes of churning, add mini chocolate chips.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
For the chocolate shell, melt semi-sweet chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly.
Scoop the coffee ice cream into bowls and drizzle with the melted chocolate shell. Watch it harden into a luscious shell!
Prep Time: 15 minutes | Churn Time: 25 minutes | Freeze Time: 4 hours
Kcal: 310 kcal per serving | Servings: 6
Tips:
Use espresso powder for a deeper coffee flavor.
Let the chocolate shell cool for a minute before pouring to avoid melting the ice cream.
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