Espresso Coffee Java Chip Ice Cream Recipe

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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Save our Espresso Coffee Java Chip Ice Cream recipe to Pinterest!
Save our Espresso Coffee Java Chip Ice Cream recipe to Pinterest!

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.

As a kid my parents used to take me to local ice cream parlours all the time in Toronto, Markham, Oakville and Muskoka.

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!

Espresso Coffee Java Chip Ice Cream recipe ingredients.
Espresso Coffee Java Chip Ice Cream recipe ingredients.

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.

A scoop of creamy homemade Java Chip Ice Cream.
A scoop of creamy homemade Java Chip Ice Cream.

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.

We tested this Espresso Coffee Chip Ice Cream recipe in a Hamilton Beach Ice Cream Maker.
We tested this Espresso Coffee Chip Ice Cream recipe in a Hamilton Beach Ice Cream Maker.

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.
Easy Java Chip Ice Cream is flavoured with Nespresso espresso coffee.
Easy Java Chip Ice Cream is flavoured with Nespresso espresso coffee.

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.

We suggest using semi sweet chocolate chips or dark chocolate chips. Milk chocolate chips end up tasting waxy when frozen.

Prepare Java Chip Ice Cream with semi sweet or dark chocolate chips.
Prepare Java Chip Ice Cream with semi sweet or dark chocolate chips.

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:

Java Chip Ice Cream sundae bowl.
Java Chip Ice Cream sundae bowl.

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.

We love serving this ice cream recipe smushed between Oat Chocolate Chip Cookies, Dark Chocolate Lindt Lindor Cookies and Oatmeal Chocolate Toffee Walnut Cookies.

Serve Java Chip Ice Cream topped with chocolate chips.
ServeJava Chip Ice Cream topped with chocolate chips.

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!

Now you're an expert on how to make the best Espresso Coffee Chocolate Chip Ice Cream recipe!
Now you’re an expert on how to make the best Espresso Coffee Chocolate Chip Ice Cream recipe!

Java Chip Ice Cream Step By Step Video

How To Make Homemade Java Chip Ice Cream

Print Recipe
5 from 2 votes

Espresso Coffee Java Chip Ice Cream

How to make homemade Java Chip Ice Cream. Our easy creamy espresso chocolate chip ice cream recipe is prepared with a Nespresso coffee maker.
Prep Time10 minutes
Cook Time15 minutes
4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Coffee Chip Ice Cream, Java Chip Ice Cream
Servings: 8
Calories: 300kcal


  • measuring cups
  • measuring spoons
  • Large pot
  • whisk
  • spatula
  • 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.


Calories: 300kcal | Carbohydrates: 27.7g | Protein: 4.9g | Fat: 19.3g | Saturated Fat: 11.8g | Cholesterol: 172mg | Sodium: 119mg | Potassium: 174mg | Fiber: 0.7g | Sugar: 25g | Calcium: 109mg | Iron: 1mg

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