Home / Recipes / Desserts / Ice Cream & Frozen Desserts / Coffee Chocolate Ripple Ice Cream

Coffee Chocolate Ripple Ice Cream

No churn coffee chocolate ripple ice cream is a simple and delicious dessert that can be made without an ice cream maker. This recipe is perfect for anyone who loves homemade ice cream but doesn’t have the equipment to make it. With just four ingredients it’s fast, easy and so good!

Coffee ice cream in a loaf pan with a scoop.


 

I love ice cream! And of course being in Italy you can’t find better ice cream/gelato than here. But sometimes and this also includes the Italian I love to make a no churn ice cream, it’s easy and so creamy. From one of our favorite No-Churn Pistachio Ice Cream to one of his favorite Fresh Lemon Ice Cream to one of mine, Chocolate Chip Ice cream. The selection is endless!

Recipe Ingredients for Chocolate Ripple Coffee Ice Cream

  • Cream – whole, whipping or heavy cream, cream with at least 30% fat content
  • Sweetened condensed milk
  • Vanilla extract
  • Coffee – strong brewed coffee or you could use espresso powder
  • Chocolate – good quality dark chocolate melted
Ingredients for the recipe.

How to melt Chocolate

Since I don’t have a microwave I use the Bain Marie method, I place the chopped chocolate in a bowl over a pot of boiling water, be sure that the bottom of the bowl doesn’t touch the water. Once water touches chocolate while melting it will seize and the chocolate is ruined.

Another way is with the microwave, place the chocolate in a microwave safe bowl for 20-30 seconds, then remove and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 20-30 seconds until the chocolate has melted.

What is whole cream?

Whole cream also known as heavy cream has at least 30% fat content. You can also use whipping cream which also has a high fat content.

How to make Coffee Chocolate Ripple Ice Cream

Melt the chocolate in a dish over a pot of boiling water, making sure the water doesn’t touch the bottom of the dish. Stir until smooth, let cool slightly. Set aside.

The melted chocolate in a glass bowl.

Whip cream until stiff.

Cream whipped until stiff.

In a small bowl whisk together the coffee and sweetened condensed milk.

Mixing condensed milk and coffee in a bowl.

Gently fold in the condensed milk mixture into the whipped cream and combine well.

Mixing whipped cream and sweetened condensed mixture in a glass bowl.

Transfer the mixture into a loaf pan or large freezer safe pan. Drizzle with the cooled melted chocolate, with the tip of a knife swirl to combine. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night. 

The ice cream in the loaf pan before freezing.

What does no churn mean?

For most no churn ice cream, it means no ice cream maker is needed. All you really need is about 10 minutes and an electric mixer. The basic recipe uses only 3 ingredients, sweetened condensed milk, whole cream which is at least 30% fat and vanilla.

No churn vanilla ice cream is a versatile dessert that can be served on its own or used as a base for other flavors.

You can add your favorite mix-ins, such as chocolate chips, caramel, or fruit, to create a personalized treat. Additionally, this recipe can be easily adapted to create other flavors of ice cream by swapping out the vanilla extract for other extracts or flavors.

I love a scoop just as it is, but adding a drizzle of chocolate syrup, hot fudge sauce or even caramel sauce.

Ice cream in a loaf pan with a scoop on top.

How should the strong coffee be prepared for this recipe?

 Ideally, you’d use freshly brewed espresso or a very strong dark roast coffee. Instant coffee can also work, but ensure it’s properly dissolved in a small amount of hot water before using it.

Why use dark chocolate and how should it be melted?

Dark chocolate contributes a rich, deep flavor that pairs well with coffee. You can use the bain marie method by placing a glass bowl over top of a pot of boiling water, making sure the water doesn’t touch the bowl above. The chocolate goes into the glass bowl and melts nicely. Alternatively, it can be melted in a microwave in short intervals, stirring between each, or in a double boiler on the stove to avoid burning.

Does the coffee need to be cooled before being added to the mixture?

Yes, the coffee should be cooled to room temperature before being added to prevent the heat from melting the whipped cream and altering the consistency of the ice cream.

Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate is sweeter than dark chocolate, so it might change the balance of flavors in your ice cream, making it sweeter overall.

How do I create the ripple effect with the chocolate?

Once your ice cream base is ready, pour a layer of the mixture into your container, then drizzle a layer of the melted chocolate over it. Repeat these layers until all your mixture is used. The chocolate will freeze in thin layers, creating a ripple effect when scooped.

How long does no churn ice cream last?

The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.

Coffee ice cream in a white dish.

No churn coffee chocolate ripple ice cream is a simple and delicious dessert that you can make at home. With just a few ingredients and some freezer space, you can have a creamy treat! So why not try making your own no churn ice cream today? You won’t be disappointed! Enjoy.

Ice cream in a loaf pan with a scoop on top.

Coffee Chocolate Ripple Ice Cream

Rosemary Molloy
Coffee Chocolate Ripple Ice Cream, a yummy creamy no churn Ice Cream recipe. Made with condensed milk + 3 delicious ingredients. A fast and easy homemade Summer Dessert treat.
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 476 kcal

Ingredients
 
 

  • 14 ounces sweetened condensed milk (1 can)
  • ¼ cup strong coffee (cooled)
  • 2 cups cream whipping/whole/heavy cream with at least 30% fat content
  • 2 ounces dark chocolate good quality chocolate – melted

Instructions
 

  • Melt the chocolate in a dish over a pot of boiling water, making sure the water doesn't touch the bottom of the dish. Stir until smooth, let cool slightly. Set aside. Or melt using a microwave.
  • In a large bowl whip the cream until stiff.
  • In a small bowl whisk together the coffee and sweetened condensed milk.
  • Gently fold in the condensed milk mixture into the whipped cream and combine well.
  • Transfer the mixture into a loaf pan or large freezer safe pan. Drizzle with the cooled melted chocolate, with the tip of a knife swirl to combine. Cover the pan and freeze at least 3- 5 hours or until firm, even better to freeze over night. Enjoy!

Notes

Ideally, you’d use freshly brewed espresso or a very strong dark roast coffee. Instant coffee can also work, but ensure it’s properly dissolved in a small amount of hot water before using it.
Dark chocolate contributes a rich, deep flavor that pairs well with coffee. You can use the bain marie method by placing a glass bowl over top of a pot of boiling water, making sure the water doesn’t touch the bowl above. The chocolate goes into the glass bowl and melts nicely. Alternatively, it can be melted in a microwave in short intervals, stirring between each, or in a double boiler on the stove to avoid burning.
You can use milk chocolate but keep in mind that milk chocolate is sweeter than dark chocolate, so it might change the balance of flavors in your ice cream, making it sweeter overall.
The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.

Nutrition

Calories: 476kcal | Carbohydrates: 39g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 98mg | Potassium: 361mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1030IU | Vitamin C: 1.8mg | Calcium: 212mg | Iron: 1.8mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 20, 2016.

 

18 Comments

  1. Hi Rosemary, I was wondering if you could use an ice cream machine to make this recipe. I have one and why not use it. 🙂
    Thanks

  2. 5 stars
    I made this last weekend to copy a dessert made by our favorite Italian restaurant, and it turned out creamy and delicious. I did add a bit of espresso to the coffee, as well as a bit of Kahluah (I regret nothing!). One thing I would change is the use of melted chocolate to swirl on top, which hardened too quickly into large clumps. Instead I’d like to try this with some homemade chocolate or hot fudge syrup swirled in. But we did seriously enjoy it on our chocolate cake.

    1. Hi Karen, thanks glad you liked it and great idea with the Kahluah, and never have regrets! I’m sure the chocolate sauce would work really well. Have a great week.

  3. Hi Rosemary
    I’ve made this icecream before and it was delish!
    I just made it again now but I think I made a boo boo.
    I mixed the coffee with the whipping cream but it wouldn’t give me peaks well I just added everything together and swirled the melted chocolate in there

    Do you think it will harden up or am I gonna have to use a straw to eat this?

    Lol

    1. Hi L, if you beat it all together and got a very thick mixture it should be ok, my daughter has done that before and it ended up being fine. Let me know how it goes.

      1. Thanks Rosemary
        I don’t think it was very thick but runny, I checked in on it after about 5 hours
        Seems to be setting well
        I’ll keep you posted tomorrow
        Thanks

  4. Is this worldwide giveaway? or U.S only? Should I fill all entries? .. this ice cream looks fantastic! chocolate ans espresso are so perfect match

  5. I cannot get the rafflecopter to open after putting in my e-mail. I do not twitter, so is that what is causing this to happen? This ice cream, with coffee and chocolate sounds good and so does the ice cream maker. I would love to enter.

    1. Hi Karen, sorry about that, we are looking into, I think you might need twitter. I will keep you posted.

  6. I adore this combination. Have never tried no-churn method (I know, seems ridiculous), so I’m dying to try this recipe.

  7. Thank you so much for participating in Ice Cream Week with me! I totally agree, there is no such thing as too much ice cream! This looks and sounds amazing. Coffee ice cream is one of my favorites and chocolate is an obvious match made in heaven. I am definitely trying your recipe this summer!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.