fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Generous scoop of mocha chocolate chip ice cream with hot fudge in ramekin with spoon.



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!


Units Scale
  • 2 tablespoons hot water (at least 110°F)
  • 1 tablespoon instant espresso powder
  • 2 cups heavy cream (same as “heavy whipping cream”), cold
  • 1 14ounce can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 cup mini chocolate chips, or more if desired
  • OPTIONAL TOPPING: Hot fudge dessert sauce


RECIPE PREP: Chill the metal bowl and whip from a stand mixer in the freezer for 25 minutes.

  1. 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.
  2. 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. 
  3. 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. 
  4. Add in the mini chocolate chips. Lightly, gently, fold them into the mixture until distributed throughout.
  5. 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!


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