Coffee Chocolate Chunk Ice Cream

No matter the time of year, I always love a good homemade ice cream. This coffee chocolate chunk version is especially perfect for fall. The deep, cozy coffee flavor pairs beautifully with rich chocolate chunks—it’s smooth, bold, and just the right balance of sweet and creamy.

This ice cream has been one of my favorite guilty pleasures during my second and third trimesters. I love scooping some into a mug and cozying up on the couch with it after a meal—it’s the perfect little treat.

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Coffee Chocolate Chunk Ice Cream Recipe

Prep: 5 minutes | Bake: 20-30 min | Total: About 4 hr

Yields ~4-6 servings

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Ingredients

• 2 cups heavy cream

• 2 cups Whole Milk

• 1 cup sugar

• 2 tsp vanilla bean paste or extract

• Pinch of salt

• 1 1/2- 2 cups whole coffee beans (I like to use decaf)

• 1 cup chopped semi-sweet or dark chocolate (or chocolate chunks)

Instructions

1. Infuse the Milk & Cream:
   In a medium saucepan, combine the whole milk, heavy cream, sugar, salt, and coffee beans. Warm over medium heat until it begins to steam (do not boil). Stir occasionally until the sugar dissolves completely. Once hot, remove from heat, cover, and let steep until it comes to room temperature.

2. Strain the Mixture:
   After steeping, strain the mixture through a strainer to remove the coffee beans. Stir in the vanilla bean paste.

3. Churn the Ice Cream:
   Pour the chilled mixture into your ice cream maker and churn 25-30 minutes. In the last 5 minutes of churning, add the chopped chocolate chunks.

4. Freeze Until Firm:
   Transfer the churned ice cream into a freezer-safe container. Smooth the top and cover. Freeze for 4–6 hours, or until firm.

5. Serve:
   Scoop and enjoy!

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