Chocolate Chip Ice Cream
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This no-churn chocolate chip ice cream features a trendy mocha chip flavor. We use espresso powder to enhance the chocolaty taste of this luxurious, creamy frozen dessert. Make this easy recipe in 5 minutes then freeze!
Like this homemade cookie monster ice cream, there’s something very satisfying about making mocha chip ice cream from scratch! It’s darn impressive that you can assemble this treat in a snap without a specialty countertop ice-cream maker. Just pull out a simple loaf pan.
When craving chocolate chip ice cream any time of year, it’s empowering to know we can make this family favorite with just a few pantry staples. If staying at home and ordering groceries online, we don’t have to worry about ice cream melt-down during home delivery.
This 5-minute recipe is very versatile. If you prefer traditional chocolate chip ice cream rather than this elevated gourmet version (mocha chip ice cream), just leave out the espresso and increase the amount of vanilla extract.
If desired, you can include tasty fun add-ins like mini M&Ms, or chopped pieces of Oreo cookies. Enjoy this frozen dessert with a whole variety of yummy toppings, or none at all. The choice is yours.
INGREDIENTS
This easy chocolate chip ice cream recipe comes together with basic refrigerator and pantry items. You might already have most of these ingredients on hand right now.
- Instant espresso powder
- Hot water
- Heavy cream (same as “heavy whipping cream”)
- Sweetened condensed milk
- Vanilla extract
- Mini chocolate chips
- OPTIONAL TOPPING: Hot fudge
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for this chocolate chip ice cream recipe? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand!
- INSTANT ESPRESSO POWDER: Sub with mocha-flavored instant coffee (like the kosher kind from Israel: Elite Coffee). Or use a rich, bold instant coffee like Folgers Instant or Nescafe. It enhances the chocolate flavor. If a mocha flavor is not desired, just leave out this ingredient.
- SWEETENED CONDENSED MILK: One 14-ounce can of sweetened condensed milk yields 1 1/2 cups. The best substitute is heavy cream and granulated sugar. Start by mixing 1 cup cream and 1/3 cup sugar and adjust from there until it reaches a super-thick dense consistency.
- VANILLA EXTRACT: Sub with bourbon, brandy or amber rum.
- MINI CHOCOLATE CHIPS: Just roughly chop regular-sized chocolate chips. Don’t leave them full sized as they freeze rock hard. Big solid pieces in the ice cream are not as enjoyable as tiny pieces. Another good substitute: a milk chocolate baking bar chopped into tiny pieces.
- HOT FUDGE TOPPING: Use homemade chocolate ganache.
best pan for this recipe
This no-churn chocolate chip ice cream was made in a 1.25 pound loaf pan (9 x 5 x 2.75 inches) by the brand USA Pan. If you don’t have one on hand, you can grab one real quick through the Amazon affiliate link below.
You can also use a silicone ice cream container. But with kitchen storage in mind, I prefer buying and using kitchen tools and pans that have multiple uses, not just one. That’s why I use a handy loaf pan for this easy recipe.
RECIPE STEPS
RECIPE PREP: Chill metal bowl and whip from a stand mixer in the freezer 25 minutes. Microwave water in a heat-safe cup. Stir espresso powder into the hot water until there are no lumps. Set it aside to cool.
- STEP 1: Add heavy whipping cream to the chilled bowl of the stand mixer fitted with metal whip attachment. Start whipping on low speed. Gradually work up to high speed, whipping the cream for about 2 minutes until it becomes thick and forms stiff peaks.
- STEP 2: Remove the mixing bowl from the stand mixer. Add sweetened condensed milk, vanilla extract, and cooled espresso to the bowl.
- STEP 3: With a rubber spatula, gently fold the ingredients into the fluffy whipped cream until combined. Don’t overmix.
- STEP 4: Add in the mini chocolate chips. Lightly, gently, fold them into the mixture until distributed throughout.
RECIPE TIP: For less texture and smoother mouthfeel, completely dissolve espresso in hot water. Or you can leave this ingredient out. Replace it with an additional tablespoon of vanilla extract or 2 tablespoons coffee liqueur.
prep chocolate chip ice cream for freezing
With a rubber spatula, transfer the ice cream mixture to a 1.25-pound loaf pan or a silicone ice cream container. Wrap the top tightly with plastic wrap. Put loaf pan in the freezer. It will take at least 12 hours for ice cream to set.
Once chocolate chip ice cream is ready, scoop and serve into wafer cones, waffle cones, small bowls, or ramekins. If desired, top with hot fudge, whipped cream, and mini chocolate chips! You can also serve over brownies.
RECIPE FAQ
These are the most commonly-asked questions when making no-churn chocolate chip ice cream, and the most helpful answers for recipe success.
It’s ice cream produced without special equipment like an electric ice cream maker, or an old-fashioned churn-style barrel with ice and salt. All that’s required for the recipe is a stand mixer with metal whip.
Yes, but not as full-sized pieces. Roughly chop them up. When frozen, large chocolate chips become hard solid chunks. They could break a tooth. It’s not an enjoyable eating experience.
Instead of using espresso for this chocolate chip ice cream, use Dutch process cocoa. It provides a fabulous chocolate flavor. Or you can replace the espresso with an additional tablespoon of vanilla extract.
Stir 1 1/2 tablespoons coffee-flavored liqueur like Kahlua or Bailey’s Irish Cream into the mixture. Or for zero taste use Vodka. The alcohol will prevent this homemade dessert from getting rock-hard solid. It will maintain a nice scoopable texture.
Try hot fudge, caramel, marshmallow creme, homemade whipped cream, chopped nuts, jimmies, mini chocolate chips, mini M&Ms, Oreo cookie crumbles, Vanilla wafer crumbles, toffee bits, and cherries.
When guests come over for celebrations, serve ice cream with chocolate cake, peach dumplings, blueberry cobbler, or tiramisu cupcakes.
Prep the loaf pan with oversized pieces of plastic wrap. The overhanging pieces will later be used as “handles” for lifting the whole block of ice cream out of the pan to a cutting board. Slice and serve the ice cream. This works great for serving as ice cream between slices of brownies for ice-cream sandwiches, or serving on slices of pound cake.
Store ice cream in the freezer in an air-tight container, or in a loaf pan wrapped tightly with 2 layers of plastic wrap followed by 1 layer of foil. It’s important to quickly return ice cream to the freezer after each serving to keep it solid. Slightly melted ice cream will develop ice crystals when refrozen. When stored properly, it can last up to 2 weeks.
Place a layer of plastic wrap directly on the surface of the ice cream to block out air. Add a second layer followed by foil. (Don’t put foil directly on the surface or the ice cream will stick to it.) Place the container towards the back of the freezer to prevent ice crystals from forming (freezer burn) as the freezer door is opened and closed with room temperature air coming in.
MORE CHOCOLATE CHIP RECIPES
If you savored the taste and texture of this creamy chocolate chip ice cream with a touch of mocha, you’ll also enjoy these yummy chocolate chip recipes! They’re all simple to make with basic pantry items.
- Chocolate Chip Cheesecake Bars
- Chocolate Chip Granola Bars
- Mint Chocolate Chip Cookies
- Soft Chocolate Chip Cookies
- Salted Chocolate Chip Cookies
- Chocolate Chip Cupcakes
- Chocolate M&M Cookies
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Those who’ve enjoyed this homemade favorite absolutely love this quick simple recipe. It’s fun to make your own chocolate chip ice cream on a whim, all year round. It’s so easy and delicious!
If you too enjoyed this luscious homemade dessert, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
CHOCOLATE CHIP ICE CREAM
- Total Time: 12 Hours 5 Minutes
Description
This no-churn chocolate chip ice cream has a gourmet mocha chip taste. Espresso elevates the flavor (or you can leave this ingredient out). Assemble this easy recipe in 5 minutes then freeze!
Ingredients
- 2 tablespoons hot water (at least 110°F)
- 1 tablespoon instant espresso powder
- 2 cups heavy cream (same as “heavy whipping cream”), cold
- 1 14–ounce can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 cup mini chocolate chips, or more if desired
- OPTIONAL TOPPING: Hot fudge dessert sauce
Instructions
RECIPE PREP: Chill the metal bowl and whip from a stand mixer in the freezer for 25 minutes.
- Stir espresso powder into hot water until there are no lumps. Set it aside to cool. Note: For less texture and a smoother mouthfeel, completely dissolve espresso in hot water. Or you can leave this ingredient out and replace it with an additional tablespoon of vanilla extract or 2 tablespoons coffee liqueur.
- Add cold heavy whipping cream to the chilled bowl of the stand mixer fitted with metal whip attachment. Start whipping on low speed. Gradually work up to high speed, whipping the cream for about 2 minutes until it becomes thick and forms stiff peaks.
- Remove the mixing bowl from the stand mixer. Add sweetened condensed milk, vanilla extract, and cooled espresso to the bowl. With a rubber spatula, gently fold them into the whipped cream until combined. Don’t overmix.
- Add in the mini chocolate chips. Lightly, gently, fold them into the mixture until distributed throughout.
- With a rubber spatula, transfer the ice cream mixture to a 1.25-pound loaf pan or a silicone ice cream container. Wrap the top tightly with a double layer of plastic wrap plus 1 layer of foil. Put loaf pan in the freezer for 12 hours so ice cream can set. (It’ll have a soft-serve consistency after 4 hours.)
HOW TO ENJOY: Scoop and serve ice cream in vanilla wafer cones or waffle cones, or serve in small dishes with spoons. If desired, add hot fudge, whipped cream and a cherry!
Notes
CAN I USE REGULAR CHOCOLATE CHIPS INSTEAD OF MINI CHOCOLATE CHIPS? Yes, but not as full-sized pieces. Roughly chop them up. When frozen, large chocolate chips become hard solid chunks. They could break a tooth. It’s not an enjoyable eating experience.
HOW TO PREVENT ICE CREAM FOR BECOMING ROCK HARD: Stir 1 1/2 tablespoons coffee-flavored liqueur like Kahlua or Bailey’s Irish Cream into the mixture. Or for zero taste use Vodka. The alcohol will prevent this homemade dessert from getting rock-hard solid. It will maintain a nice scoopable texture.
HOW TO PREVENT ICE CRYSTALS FROM FORMING: Place a layer of plastic wrap directly on the surface of the ice cream to block out air. Then add a second layer followed by foil. (Do not put foil directly on the surface or the ice cream will stick to it.) Place the container towards the back of the freezer to prevent ice crystals from forming (freezer burn) as the freezer door is opened and closed with room temperature air coming in.
- Prep Time: 5 Minutes
- Chill Time: 12 Hours
- Cook Time: 0 Minutes
- Category: Desserts
- Method: Stand Mixer
- Cuisine: American
CHOCOLATE CHIP ICE CREAM > JOIN THE CONVERSATION
Do you enjoy making homemade desserts and sharing them with family and friends? What do you think of this no-churn chocolate chip ice cream recipe? What are your favorite toppings? Share your thoughts below!
This ice cream looks amazing and I love that it’s no churn too. Such a great and easy recipe that my kids will love!
I love a no churn ice cream recipe. This came out just great! So creamy and tasty.
I love that this ice cream is no churn! My kids loved it. I’ll be making this easy recipe again and again!
Chocolate chip is such a classic ice cream flavour. Everyone loved it. We enjoyed the touch of mocha flavor. It was very simple to make!
Very easy to make! I loved your ice cream.