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Coffee chocolate chip ice cream in a mini ramekin.

Coffee Chocolate Chip Ice Cream (No Churn)

Heather Smoke
Creamy, no churn ice cream with an intense coffee flavor from espresso powder, and crunchy bits of chopped dark chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 3 votes
Prep Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine American
Servings2 quarts


  • Electric Mixer (Stand or Hand-Held)


  • 2 cups cold heavy whipping cream
  • ¼ cup instant espresso powder or instant coffee powder
  • 1 can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 tbsp good-quality bourbon, optional
  • 3 oz good-quality dark chocolate, roughly chopped


  • In a bowl, whisk together 1/4 cup of the cream with the espresso powder until completely dissolved. Add the rest of the cream, and use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
  • In another bowl, whisk together the sweetened condensed milk, vanilla and bourbon. Fold in the coffee whipped cream, 1/3 at a time, until combined. Fold in the chopped chocolate.
  • Transfer the ice cream to a lidded container, and freeze until firm, at least 8 hours, or overnight.
Keyword Chocolate Chip, Coffee, Espresso, No Churn Ice Cream
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