Coffee Chip Ice Cream Recipe


5 from 4 votes
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Coffee Chip Ice Cream has to be one of my favorite flavors. Well, in reality, coffee-flavored anything is a favorite of mine, but ice cream? I’m all in.

Coffee Chip Ice Cream | ©

I’m not sure why I’m as in love with coffee flavors as I am, but I guess at least I know what I love – right?

Maybe it is from my Grandmother Verdie letting me sip a cup of coffee (heavy on the creamer, light on the coffee) as a little girl whenever I would spend the night with her. She’d fill most of the coffee cup with milk and then at the very end splash in a bit of decaffeinated coffee. Oh how I loved those little cups with her!

It could also be from our visits to the Baskin Robbins in our area when I was growing up. Anytime we’d go to the movie theater, Mama would take us by to get a cup of ice cream as well. It was a special treat that didn’t happen all that often, but when it did, we made the most of it!

I had two favorite ice cream flavors that I’d get each time we visited. I’d get one scoop of coffee and another of Jamoca Almond Fudge. It was heavenly.

While this ice cream isn’t an exact copy of the ice cream of my teenage years or the cups of coffee with Grandmother, it definitely reminds me of them with every single bite.

Coffee Chip Ice Cream | ©

Here’s my Coffee Chip Ice Cream Recipe. If you love the flavor of coffee, you’ll love it!

Coffee Chip Ice Cream Recipe

5 from 4 votes
Coffee Chip Ice Cream combines the deliciousness of coffee with dark chocolate covered espresso bits or chocolate chips for the perfect coffee ice cream flavor.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16


  • 2 cups (454 g) whole milk
  • 1 cup (238 g) whipping cream
  • 4 ounces (113 g) cream cheese
  • 3 teaspoons (7 g) instant espresso
  • 1 tablespoon (5 g) unsweetened cocoa powder
  • 1 1/2 cups (297 g) granulated sugar
  • pinch (0.4 g) kosher salt
  • 1 teaspoon (5 g) vanilla extract
  • 1/2 cup (87 g) dark chocolate espresso bits , or chocolate chips


  • Mix together milk, whipping cream and cream cheese until well-combined. Add in espresso, cocoa powder, sugar, salt and vanilla. Pour into the container of ice cream maker and make according to directions.
  • Halfway through freezing, add in dark chocolate espresso bits or chocolate chips.
  • Once completed in ice cream maker, serve immediately for soft serve or put in an airtight container and store in the freezer for one hour to overnight for firmer servings.


Makes 2 quarts. 


Serving: 0.5 cup | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 45mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 4 votes

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Recipe Review


  1. aicha soumare says:

    5 stars
    Am making it now. Tasted it, so delicious. It’s a must keep recipe. Thanks xoxo

    1. Robyn Stone says:

      Thank you, So glad you liked this ice cream.

  2. Beverly Fleetcher says:

    love trying different flavors ice cream

  3. Suzanne Musetto says:

    Can I use cooled espresso in place of the instant?

    1. Robyn Stone says:

      You should be able to, Suzanne.