Zimeb

Gluten-Free

Coffee Chocolate Chip Ice Cream

This coffee chocolate chip ice cream is bold, smooth, and packed with real espresso flavor. A custard base gives it that creamy, scoopable texture you expect from the best ice cream shops, while chopped chocolate adds the perfect bit of crunch.

  • Prep40 min
  • Cook10 min
  • Total7 hr 50 min
  • Yield6 servings

9 Aug 2012

Coffee Chocolate Chip Ice Cream
Scoops of espresso chocolate chip ice cream in a fluted glass dish, surrounded by coffee beans and a striped cloth napkin.

Coffee lovers, this one’s for you. This homemade coffee chocolate chip ice cream is a classic custard-style ice cream, made with brewed espresso, real egg yolks, and rich cream— like your favorite café order in frozen form.

Yes, you’ll need an ice cream maker for this one — but I promise, it’s worth it. It’s simple to make, naturally gluten-free, and so creamy.

Why You’ll Love this Recipe

  • Custard base = ultra creamy. This isn’t your average icy homemade ice cream. The egg yolks create that luxurious, silky texture that scoops like a dream.
  • Strong coffee flavor – Brewed espresso or instant espresso powder gives that rich coffeehouse vibe.
  • Naturally gluten-free. No substitutions, no stress — just real ingredients that happen to be gluten-free.

Ingredients

Flat lay of labeled ingredients for espresso chocolate chip ice cream including egg yolks, sugar, milk, cream, vanilla, espresso, salt, and chocolate chips.

TIP

I always keep a jar of instant espresso powder on hand. It’s perfect when you want big coffee flavor without brewing a whole shot. Just dissolve 2 tablespoons in ½ cup hot water, and your ice cream will taste like it came from a café.

Ingredient Notes

  • Eggs – These add richness and help emulsify the base for a creamy, scoopable texture. Use large eggs — if your yolks are smaller or you’re using farm eggs, measure out 200g to make sure you are using the correct amount.
  • Espresso – You can use freshly brewed espresso or dissolve instant espresso powder in hot water. Just don’t sub in regular coffee — it’s too weak and watery.
  • Heavy cream + whole milk – This combo strikes the right balance between creamy and light. Don’t substitute lower-fat milk — it’ll turn icy.

This recipe requires egg yolks instead of whole eggs. Here are some recipes featuring egg whites to help you use them up! gluten-free coconut macaroons / gluten-free angel food cake / gluten-free purple sweet potato pie

How to Make Espresso Chip Ice Cream

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Whisked egg yolks and sugar mixture in a glass bowl, showing a pale yellow and smooth texture. Whisk until the mixture turns pale and ribbons off the whisk — this is how you know it’s ready. Cooked custard mixture in a pot, showing a creamy pale yellow color with small bubbles on the surface. Slowly whisk in some of the hot milk to warm the yolks without curdling. Then, pour it all back into the pot with the remaining milk. Purple spatula coated with cooked custard, demonstrating proper consistency for ice cream base. Keep stirring until the custard thickens and coats the back of a spoon. Don’t rush it — patience here means creamy ice cream later. Ice cream custard being strained through a fine mesh sieve into a glass bowl to remove lumps. Run the custard through a fine-mesh sieve to catch any bits of cooked egg. Top view of vanilla extract and cream being added to the cooled custard base in a mixing bowl. Stir in the heavy cream, vanilla and espresso. You can taste the base at this point to make sure it has enough espresso for your liking. Make sure to chill the base before running through the ice cream machine. Espresso custard mixture being churned into ice cream in an electric ice cream maker. The base should look like soft-serve when it’s ready. Freshly churned espresso chocolate chip ice cream in a metal loaf pan, ready to be frozen. Transfer to a container. You can add a few more chocolate chips on top here if you’d like. Freeze until firm. Espresso chocolate chip ice cream served in a glass bowl next to cups of coffee and metal spoons on a light background. Homemade ice cream doesn’t have any stabilizers in it, so leave it out for 10-15 minutes before scooping for best results.

Expert Tips

  • Use a thermometer. Hitting 170°F–175°F ensures the custard is safe and thick enough. It’s the key to that ultra-creamy texture.
  • Press that plastic wrap. Pressing the wrap directly onto the custard prevents a skin from forming while it chills.
  • Freeze your storage container. Pop your loaf pan or container in the freezer while the ice cream churns — it helps the finished ice cream freeze faster and stay smooth.

Storage instructions

Store this ice cream in an airtight container in the freezer for up to 2 weeks. Press plastic wrap or parchment directly onto the surface to prevent ice crystals.

For best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.

Ice cream scoop digging into a pan of espresso chocolate chip ice cream, showing a creamy and chunky texture.

Serving suggestions

This coffee chocolate chip ice cream is the kind of dessert that stands on its own — but if you’re hosting, here are a few ways to elevate it:

It also makes a fantastic affogato: just pour a shot of hot espresso over a scoop of this ice cream. (Double the coffee? Always a yes from me.)

More ice cream recipes to try

All Frozen Treats

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Espresso chocolate chip ice cream served in a glass bowl next to cups of coffee and metal spoons on a light background.

Method

Prep Your Equipment:

  1. 1

    Place the bowl of your ice cream maker in the freezer for at least 24 hours, or until completely solid. You shouldn’t hear any sloshing when you shake it.

Make the Custard Base:

  1. 2

    In a medium bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until smooth and pale yellow.

  2. 3

    In a medium saucepan, combine 1 1/2 cups whole milk and 1/2 teaspoon kosher salt. Heat over medium until the milk just begins to simmer — do not boil.

  3. 4

    Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it, whisking constantly. Then pour the tempered mixture back into the saucepan with the remaining milk.

  4. 5

    Heat the custard over low, stirring constantly, until it thickens slightly and reaches 170°F to 175°F on an instant-read thermometer. It should coat the back of a spoon — this usually takes about 3 to 5 minutes.

Flavor the Base & Chill:

  1. 6

    Remove from heat and strain the custard through a fine mesh sieve into a clean bowl.

  2. 7

    Stir in 1 1/2 cups heavy cream, 1 teaspoon vanilla extract, and ½ cup brewed espresso (or 2 tablespoons instant espresso powder dissolved in ½ cup hot water).

  3. 8

    Cover with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 3 hours, or until fully chilled.

Churn the Ice Cream:

  1. 9

    Pour the chilled custard into your ice cream maker. Churn according to the manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.

Add the Chocolate:

  1. 10

    In the final minute of churning, add 1 cup chocolate chips or chopped chocolate and let them mix into the ice cream.

Freeze Until Firm:

  1. 11

    Transfer the ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface. Freeze for at least 4 hours, or until firm.

  2. 12

    Let sit at room temperature for about 10-15 minutes before serving.

Filed under

Gluten-Free Gluten-Free Desserts Summer Ice Cream & Frozen Treats

Cook next