Java Chip Ice Cream is our favourite frozen dessert to scoop when a craving for coffee and chocolate hits.
Our quick & easy recipe is made using an Ice Cream Maker and Nespresso Coffee Maker.
This decadent gourmet dessert features an espresso coffee ice cream base and chocolate chips.
Enjoy as a cool scoop on a hot day or serve as a special dessert like an ice cream sundae with fresh fruit, nuts and cookies.
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My Family Loves Java Chip Ice Cream
What family doesn’t love ice cream?
I spent months researching Toronto’s best ice cream & gelato. In search of the city’s most drool-worthy frozen desserts, I found endless inspiring flavour combinations.
Over the years each family member has developed a penchant for a particular flavour. I love Chocolate Peanut Butter, Dad hearts Jamoca Almond Fudge, Mom adores Mint Chocolate Chip and my sister raves for Pralines & Cream.
My family loves coffee and chocolate so I wanted to create a high quality creamy ice cream that combined the two luxurious ingredients.
I used a Nespresso maker to make fresh espresso coffee that flavours the ice cream base. Chocolate Chips are then folded into the churned ice cream before freezing.
Haagen-Dazs and Starbucks sell popular Java Chip Ice Cream flavours so here’s an easy copycat recipe you can make easily at home!
What Is Ice Cream?
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with sweetener such as sugar, and flavourings such as cocoa or vanilla.
The mixture is stirred to incorporate air and is cooled below the freezing point of water to prevent undesirable ice crystals from forming. The result is a smooth, semi-solid foam that is stored at very low temperatures.
The meaning of the name “ice cream” varies from one country to another. Terms such as frozen custard, frozen yogurt, sorbet and gelato are used to distinguish different varieties and styles.
Ice cream may also be served in dishes, for eating with a spoon, or licked from edible cones. Ice cream may be served with other desserts, such as pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and eye-popping Baked Alaska.
History Of Ice Cream
The origins of frozen desserts are unknown, though there are several often repeated legends dated as early as the 3rd millenium in ancient China. According to one legendary origin myth, the Roman Emperor Nero had ice collected from the Apennine Mountains to produce the first sorbet mixed with honey and wine. Other legends say ice cream originated in the Mongolian empire and first spread to China during its expansion.
Its spread throughout Europe is sometimes attributed to Arab traders, but more often to Marco Polo. Though it’s not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of it during his travels to China.
The Italian duchess Catherine de’ Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orléans in 1533. One hundred years later, Charles I of England was reportedly so impressed by the “frozen snow” that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royals only treat.
Snow was used to cool drinks in Greece around 500 BC and Hippocrates is known to have criticized chilled drinks for causing “fluxes of the stomach”. Snow collected from the lower slopes of mountains was unsanitary and iced drinks were believed to cause convulsions, colic and a host of other ailments. Seneca criticized the extravagant costs associated with iced desserts in an era without refrigeration.
Ice cream was made possible only by the discovery of the endothermic effect. Prior to this, cream could only be chilled but not frozen. It was the addition of salt, that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze. The first known record of this comes from the Indian poem Pancatantra, dating to the 4th century AD.
Best Ice Cream Maker
Looking for the best ice cream maker to make homemade gelato, granita, sorbet and sherbet?
You don’t have to own a gelato shop or ice cream parlour to enjoy decadent gourmet ice cream scoops or soft serve at home.
Affordable ice cream makers typically sell for under $100 dollars and include a main base with on/off switch, frozen bowl, paddle attachment and lid. The box usually includes instructions on how to use the ice cream maker and a few easy recipes to get you started.
- Hamilton Beach Ice Cream Maker: 1.5 quart ice cream maker is fully automatic and features a compact bowl that freezes in less than 4 hours. Available in white and red.
- Cuisinart Ice Cream Maker: 2 quart ice cream maker features brushed stainless steel exterior and handy spout for adding mixins.
- Whynter Ice Cream Maker: splurge on this premium professional quality product that has a capacity of 2.1 quarts.
Espresso Coffee and Chocolate Chip Options
This easy gourmet ice cream recipe features two special ingredients that we suggest you purchase at a premium. Quality over quantity when it comes to flavouring homemade ice cream!
You can give Java Chip Ice Cream its unique coffee flavour in a few ways. We’ve used a Nespresso Machine to make 3-4 shots of espresso. If you want a stronger coffee flavour you can also add espresso powder to the ice cream base while it’s warming over the stove. Or add a few drops of high quality coffee extract.
Java Chip Ice Cream Tips
If it’s your first time making homemade Espresso Java Chip Ice Cream we suggest reading our step by step recipe from top to bottom. Familiarize yourself with each step before you start cooking in the kitchen.
Here are some helpful tips and tricks for first time ice cream makers:
- Use organic whole milk and whipping cream if you can find it.
- Use a Nespresso Coffee Maker to easily make espresso at home.
- Add additional coffee flavour to the ice cream base by adding Coffee Extract or Espresso Powder.
- Source high quality semi sweet chocolate chips or dark chocolate chips.
- Use a Hamilton Beach Ice Cream Maker for great results.
- Serve your homemade ice cream immediately out of the machine for soft serve texture, or store in the freezer and scoop for a harder more authentic ice cream parlour experience.
- Serve ice cream simply on a cone or as a fun sundae with your favourite fresh fruit, cookies or muffins.
What To Serve With Espresso Java Chip Ice Cream
If you’re an ice cream traditionalist you’ll likely want to lick our Java Chip Ice Cream off a cone or scoop out of a bowl all on its own.
If you’re celebrating a special occasion, or simply live your life with the mantra YOLO, dress up your homemade ice cream by serving it as a sundae or between two homemade cookies as a gourmet ice cream sandwich.
Storing Ice Cream
Once you’ve mixed the freshly churned soft Java Chip Ice Cream base with chocolate chips store it in the freezer overnight to harden so you can scoop it easily.
If you’re making ice cream sandwiches, form them when the ice cream is soft then immediately store them upright in the freezer in a container or freezer bag.
Our homemade Espresso Coffee Chocolate Chip Ice Cream can be stored in the freezer for up to a month. But, I really doubt it will last much longer than a few days!
Java Chip Ice Cream Step By Step Video
How To Make Homemade Java Chip Ice Cream
Espresso Coffee Java Chip Ice Cream
- measuring cups
- measuring spoons
- Large pot
- Nespresso Maker
- Ice cream maker
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 1/2 cup White Sugar
- 1/4 tsp Kosher Salt
- 5 Egg Yolks
- 1/2 tsp Vanilla Extract
- 1/3 cup Espresso or Nespresso (2-4 shots)
- 1 cup Chocolate Chips
- In a saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar, approximately 3-4 minutes.
- In a mixing bowl, whisk the egg yolks until creamy. Slowly pour 1 cup of the hot milk mixture into the egg yolk bowl, being sure to continually whisk to temper the eggs and ensure they do not cook.
- Add the tempered egg yolk mixture back to the pan while whisking until it comes to a simmer.
- Remove the pan from the heat, then add the vanilla extract and espresso.
- Pour the ice cream base through a fine mesh sieve and chill completely, ideally overnight.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Scoop half of the churned ice cream into a freezer-safe container then sprinkle with 1/2 cup of chocolate chips. Add the remaining ice cream to the container and using a spatula or spoon, incorporate the chocolate chips into the ice cream evenly. Top the ice cream with the remaining chocolate chips, cover with a lid and freeze for at least 4-5 hours until the ice cream is solidified and scoopable.
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