This creamy homemade mocha chip ice cream is a fantastic sweet treat! Filled with cocoa, espresso powder and chocolate chunks, it has that perfect balance of coffee and chocolate flavor. Gluten free and vegetarian.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

During a recent trip to New England, we made a stop at the Ben and Jerry’s factory in Vermont.  We had a lot of fun walking around, learning about how they make ice cream, and eating some of their creations.  

Of course this excursion gave me the itch to try out fun new flavors of homemade ice cream when we returned from our trip.  

Combine this with the extreme heat we’ve had around the DC area and I needed no further push to get in the kitchen and make some asap.

I decided I wanted to go with something that had a coffee flavor and this ice cream did not disappoint.  

It has a creamy coffee flavor with some chocolate undertones.  The addition of chocolate chunks also adds some texture (although you could definitely leave these out if you wanted and it would still be great).  

So all you coffee lovers out there – give this a try the next time you are looking for a cool summertime treat!

Additional Ice Cream Recipes You Might Enjoy:

• Rosemary Ice Cream
• Honey Peanut Butter Ice Cream
• Fresh Mint Chocolate Chip Ice Cream
• Coffee Frozen Yogurt with Mocha Ripple

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Mocha Chip Ice Cream

Yield: about 1 quart

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This creamy homemade mocha chip ice cream is a fantastic sweet treat! Filled with cocoa, espresso powder and chocolate chunks, it has that perfect balance of coffee and chocolate flavor. Gluten free and vegetarian.

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Ingredients

• 2 cups heavy cream
• ¾ cup granulated sugar
• pinch of salt
• 2 tablespoons espresso powder
• 2 tablespoons unsweetened cocoa powder
• 1 cup whole milk
• 1 teaspoon vanilla extract
• ¾ cup chocolate chunks (or chips)

Instructions

1. In a medium saucepan, add 1 cup of the heavy cream, sugar, salt, espresso powder and cocoa powder. Whisk to combine. Warm the mixture over medium heat and stir occasionally until the sugar has dissolved.
2. Turn off the heat and add in the remaining cup of cream, milk and vanilla extract. Mix to combine.
3. Refrigerate the mixture until it is well chilled, at least for several hours.
4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Gently fold in the chocolate chunks. Store in your freeze until ready to serve.

Notes

Adapted from King Arthur Flour

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 70mgSodium: 48mgCarbohydrates: 33gFiber: 1gSugar: 31gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.