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Homemade Chocolate Coffee Ice Cream

Homemade Chocolate Coffee Ice Cream

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 4284kcal
Author Stephanie Keeping @ Spaceships and Laser Beams


  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 ⁄2 cup strong brewed coffee I brewed 6 scoops coffee with 2 cups water, cooled
  • 1 ⁄3 cup chopped dark chocolate


  • Using a hand blender or mixer, blend heavy cream on high until it’s thick with stiff peaks.
  • In another bowl, whisk together condensed milk and coffee until completely combined.
  • Slowly pour coffee mixture into blender/mixer; mix on low. Pause and scrape down sides and continue until completely incorporated. Turn speed back to high and whip for about 1 minute, or until mixture is thick again.
  • Gently fold chocolate chunks into the mixture.
  • Pour the mixture into a freezer safe pan (I like to use a loaf pan), smoothing the top. Place into freezer for at least 6 hours.


Calories: 4284kcal | Carbohydrates: 353g | Protein: 56g | Fat: 301g | Saturated Fat: 183g | Polyunsaturated Fat: 98g | Cholesterol: 801mg | Sodium: 713mg | Sugar: 303g