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  • Brittany Aldridge

The Smoothest Coffee Choc Chip Ice Cream

This is seriously the smoothest and most creamy no-churn ice cream ever! Flavoured with dark chocolate and coffee this will be an instant winner! Read ahead for the recipe now!


  • 1 397g can of sweetened condensed milk

  • 600mLs of double cream

  • 2 teaspoons of vanilla extract

  • 400grams of dark chocolate (at least 70% coco)

  • 100 grams of dark chocolate, roughly chopped or chocolate chips

  • 2 1/2 tablespoons instant coffee

  • 2 tablespoons hot water


  • Pour the condensed milk, cream and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. (Alternatively you can use a large bowl and a handheld electric mixer).

  • Beat the mixture on medium speed until thoroughly incorporated, and the cream has thickened considerably (you want almost stiff peaks!)

  • Melt the chocolate in the microwave, being careful not to burn it, stir it frequently.

  • In a small bowl mix together the instant coffee granules and hot water until dissolved, then pour it into the melted chocolate and mix well.

  • Using a spatula gently fold the coffee and chocolate mixture into the cream, until thoroughly combined. Sprinkle over the dark chocolate chips and fold those in too. Then pour the mixture into a freezer proof container, cover the ice cream mixture in cling wrap, and freeze for at least 4 hours (or until solid). Please enjoy!

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