Mocha Chip Ice Cream
Mocha chip ice cream is an indulgent and creamy coffee lover’s dream. Infused with loads of coffee flavor and bits of chocolate, this no churn recipe is quick and easy to make! Only five ingredients needed!
I love simple no churn ice cream recipes! They are so quick and easy to make, and are ready in no time. You don’t have to make a custard, temper eggs, or spend hours churning and freezing.
You can easily make this mocha chip ice cream anytime you want! Just mix and freeze and enjoy!
Top this with whipped cream, homemade hot fudge sauce or caramel sauce for an extra decadent bowl.
Try these other great no churn ice cream recipes:
Recipe Ingredients
- Heavy cream – helps to create a smooth and soft ice cream. You cannot substitute this with a lower fat milk, it must be a good quality cream!
- Sweetened condensed milk – this sweetems the ice cream and allows us to create a thick base without a custard. It also helps prevent the mixture from freezing solid.
- Espresso powder – gives us an intense coffee flavor to the ice cream. It needs to be dissolved in hot water so you don’t end up with large chunks of it left.
- Mini chocolate chips – provide a fun crunch and chocolate flavor.
How to make Recipe
This no churn ice cream recipe is so easy to make! For the full set of directions, make sure you scroll down to the recipe card below.
- Stir together the instant espresso powder and hot water until no lumps remain. Set aside.
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Beat the cream until it becomes thick and forms stiff peaks — about 2 minutes.
- Add the sweetened condensed milk and espresso mixture and fold them into the cream gently.
- Next fold in the mini chocolate chips.
- Transfer the mixture to a loaf pan or silicone ice cream container and wrap it tightly with plastic wrap.
- Place it in the freezer for at least 12 hours.
- Scoop and serve with your favorite toppings.
Storage Information –
Store wrapped in the freezer for up to three weeks. This ice cream works best in a shallow, air tight container. Store in the coldest part of the freezer, not in the door.
Recipe Variations –
This recipe is easy to change up! Try adding:
- White chocolate chips in addition to the chocolate chips
- Chopped nuts such as pecans, almonds or walnuts
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No Churn Mocha Chip Ice Cream Recipe
Ingredients
- 1 tablespoon 1 packet instant espresso powder
- 2 tablespoons hot water at least 110F
- 2 cups heavy cream
- 1 can 14 ounces sweetened condensed milk
- ½ cup mini chocolate chips
Instructions
- In a small bowl, stir together the instant espresso powder and hot water until no lumps remain. Set aside.
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks– about 2 minutes.
- Add the sweetened condensed milk and espresso mixture and fold them into the cream gently.
- Next add the mini chocolate chips and fold them in.
- Transfer the mixture to a loaf pan or silicone ice cream container and wrap it tightly with plastic wrap.
- Place it in the freezer for at least 12 hours.
- Scoop and serve with your favorite toppings.
