Chocolate Chip Espresso Ice Cream Recipe

Introduction

This Chocolate Chip Espresso Ice Cream combines the bold flavors of coffee and espresso with creamy kefir and sweet chocolate chips. It’s a refreshing and unique treat that’s perfect for coffee lovers looking to cool down with a twist. Easy to make at home, this recipe offers a balance of tangy and sweet with a delightful chocolate crunch.

Ingredients

• 1 1/2 cups lowfat plain kefir (or whole milk kefir for a richer flavor)
• 1/2 cup farmer cheese (or 1/3 cup extra kefir if you don’t have farmer cheese)
• 1 cup cold brew coffee (unsweetened, store-bought or homemade)
• 1 tsp instant espresso powder
• 1/4 cup dark chocolate chips (or unsweetened cacao nibs)
• 2 tsp vanilla extract
• 1/4 cup raw honey or maple syrup (or natural sugar alternative of choice)
• Extra chocolate chips or chocolate covered espresso beans for topping (optional)

Instructions

1. Step 1: In a blender or food processor, combine the kefir, farmer cheese, cold brew coffee, instant espresso powder, vanilla extract, and your chosen sweetener. Blend until smooth.
2. Step 2: Add the dark chocolate chips to the mixture and pulse a few times to mix them evenly throughout the ice cream base.
3. Step 3: Pour the mixture into a freezer-safe container, cover it, and freeze for 5 to 6 hours until firm. If you have a Ninja Creami, pour into the pre-frozen Creami container and process according to the machine’s instructions.
4. Step 4: Once frozen, top with extra chocolate chips or chocolate covered espresso beans. If using the Creami, process again to incorporate the toppings. Otherwise, simply serve with the toppings on top. Enjoy!

Tips & Variations

• For a creamier texture, substitute lowfat kefir with whole milk kefir or add a splash of cream.
• If you don’t have farmer cheese, using extra kefir is a good alternative that keeps the recipe simple.
• Try swapping dark chocolate chips for cacao nibs to reduce sweetness and add crunch.
• Adjust sweetness by choosing your preferred natural sweetener or reducing the amount to taste.

Storage

Store the ice cream in an airtight, freezer-safe container to prevent ice crystals and freezer burn. It will keep fresh for up to 2 weeks. For best texture, let the ice cream sit at room temperature for a few minutes before scooping, or process again in an ice cream machine if you have one.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew?

Yes, you can use regular brewed coffee, but it’s best to let it cool completely before blending with the other ingredients to avoid melting the mixture.

Is there a non-dairy alternative for this recipe?

You can try using non-dairy kefir alternatives and plant-based farmer cheese substitutes, though the texture and tanginess may vary slightly from the original.

Chocolate Chip Espresso Ice Cream Recipe

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★★★★★

4.7 from 50 reviews

This Chocolate Chip Espresso Ice Cream is a delicious and creamy frozen treat that combines the bold flavors of cold brew coffee and instant espresso powder with the sweetness of raw honey and rich dark chocolate chips. Made with lowfat plain kefir and farmer cheese, it offers a tangy twist on traditional ice cream, perfect for espresso lovers looking for a homemade, dairy-based frozen dessert.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups Lowfat Plain Kefir (or use whole milk kefir for a richer flavor)
• 1/2 cup Farmer Cheese (or 1/3 cup extra kefir if you don’t have farmer cheese on hand)
• 1 cup cold brew coffee (store-bought or homemade) – unsweetened
• 1 tsp instant espresso powder
• 1/4 cup dark chocolate chips (or unsweetened cacao nibs)
• 2 tsp vanilla extract
• 1/4 cup raw honey or maple syrup (or use a natural sugar alternative of choice)

Topping (Optional)

• Extra chocolate chips or chocolate covered espresso beans

Instructions

1. Blend Ingredients: In a blender or food processor, combine the kefir, farmer cheese, cold brew coffee, instant espresso powder, vanilla extract, and your chosen sweetener. Blend until smooth and well mixed.
2. Add Chocolate Chips: Add the dark chocolate chips or cacao nibs to the blended mixture and pulse a few times to incorporate the chips evenly without breaking them down completely.
3. Freeze Mixture: Pour the prepared mixture into a freezer-safe container and cover it tightly. Freeze for 5-6 hours until firm. Alternatively, if you have a Ninja Creami, pour the mixture into a pre-frozen Creami container and process according to the machine’s instructions.
4. Serve and Top: Once frozen, optionally top the ice cream with extra chocolate chips or chocolate covered espresso beans. If using the Ninja Creami, you can remix the ice cream with the toppings in the machine for an even distribution. Serve immediately and enjoy!

Notes

• You can substitute whole milk kefir for a richer, creamier texture.
• If you don’t have farmer cheese, simply add extra kefir as recommended.
• Sweeteners can be adjusted to taste, including raw honey, maple syrup, or natural sugar alternatives.
• If you do not have a Ninja Creami, freezing in a standard container works perfectly fine.
• Using unsweetened cacao nibs provides a less sweet, more intense chocolate experience.

Keywords: Chocolate chip espresso ice cream, kefir ice cream, cold brew ice cream, homemade espresso ice cream, healthy ice cream, frozen dessert