Coffee Ice Cream with Chocolate Covered Espresso Beans

Rich, creamy espresso laced ice cream with bits of dark chocolate and espresso beans. It’s a cup of lovely coffee in a bowl of ice cream.

A couple months ago I was sitting a local coffee shop with a couple friends eating amazing gelato. As I savored the espresso gelato I immediately made plans in to create an ice cream version at home with dark chocolate added of course! How can you go wrong with that match-made-in-heaven pairing?

This coffee ice cream with chocolate covered espresso beans was a long time in making. With freezers dying, ice cream canisters not freezing, cream going bad it was one of those weeks… Thankfully a week later all is well and this delightful ice cream was finally ready to take its debut.

It is lovely on its own but if you are daring, and if your freezer can hold more ice cream,consider pairing it with bittersweet chocolate ice cream as well. The combo is pure bliss.

There are two options for making this ice cream. One is my original recipe but it does contain allergens, because of this you will see a second recipe. I don’t like it as much a the first but if you have to avoid certain foods then it’s a nice substitute and still very tasty. The second recipe is dairy, egg, and chocolate free with a coffee free option.

Other Homemade and Healthy Ice Creams to Try

Cinnamon Ice Cream with Candied Cinnamon Cashews
Mexican Chocolate Ice Cream
Creamy Strawberry Ice Cream
Triple-Mint Cookie Ice Cream

Coffee Ice Cream with Chocolate Covered Espresso Beans

Ingredients:

• 2 pints heavy cream
• 1 cup whole milk
• 3/4 cup espresso
• 3/4 cup sucanat (or your choice of sweetener)
• 1/4 cup chopped chocolate covered espresso beans
• 1/4 cup chocolate shavings
• 2 egg yolks *

1. Add the cream. milk, espresso, sucanat, egg yolks, and vanilla extract to a blender. Blend until smooth.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.

3. Once the ice cream is done, spoon it into a glass container. Add the chocolate covered coffee beans and chocolate shavings. Gently fold in with a spatula.

4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

*Egg yolks add a creamy texture to ice cream. There is some, though small, risk in consuming undercooked or raw egg yolks, so consume at your own risk. We recommend using farm fresh, pastured eggs.

Coffee Ice Cream with Espresso Beans and Carob Shavings

2 cans full-fat coconut milk
3/4 cup espresso or coffee substitute
3/4 cup sucanat, or sweetener of choice
1/4 cup chopped espresso beans (optional)
1/4 cup carob shavings
2 egg yolks* (or 2 tablespoons of arrowroot powder)

1. Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.

3. Once the ice cream is done, spoon it into a glass container. Add the espresso beans and carb shavings, gently fold in with a spatula.

4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

Coffee Ice Cream with Chocolate Covered Espresso Beans

 

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Ingredients

• 2 pints heavy cream
• 1 cup whole milk
• ¾ cup espresso, cold
• ¾ cup sucanat
• ¼ cup chopped chocolate covered espresso beans
• ¼ cup chocolate shavings
• 2 egg yolks
• 1½ TBS vanilla extract

Instructions

1. Add the cream. milk, espresso, sucanat, egg yolks, and vanilla extract to a blender. Blend until smooth.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
3. Once the ice cream is done, spoon it into a glass container. Add the chocolate covered coffee beans and chocolate shavings. Gently fold in with a spatula.
4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

#version#

Coffee Ice Cream with Espresso Beans and Carob Shavings

 

Print

 

Ingredients

• 2 cans full-fat coconut milk
• ¾ cup espresso or coffee substitute
• ¾ cup sucanat
• ¼ cup chopped espresso beans (optional)
• ¼ cup carob shavings
• 2 egg yolks (or 2 TBS arrowroot powder)

Instructions

1. Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
3. Once the ice cream is done, spoon it into a glass container. Add the espresso beans and carb shavings, gently fold in with a spatula.
4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

#version#

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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