Kahlua Coffee Chip Ice Cream

If you love all things coffee, as I do, then you’ll fall in love with this coffee chip ice cream recipe. Every single morning I need to start my day off with a cup of coffee. It doesn’t just wake me up when I’m exhausted, I also love the taste of it. Sometimes too much caffeine makes me jittery so I incorporate that rich coffee flavor into my desserts.

This is a no-churn ice cream, which means all you need is a few ingredients and your stand mixer. You can use a whisk or a hand mixer, but I highly recommend using a stand mixer. You’ll need a lot less arm work when you use something electric such as a stand mixer.

Note: This Kahlua Coffee Chip ice cream recipe does contain alcohol for a bit of a kick. So please make sure you’re at least 21 or older to consume. If you’re under 21, simply leave out the Kahlua. Also be sure to use instant coffee, not the real stuff. Instant coffee will absorb better. Regular coffee grounds will leave you with bits all throughout your ice cream.

How to Make It?

Add cold heavy whipping cream to your stand mixer bowl. You want the whipping cream to be cold so it won’t deflate and will keep its volume. Whisk for about five minutes until stiff peaks form using the whisk attachment.

Meanwhile, in a medium-sized bowl, add the sweetened condensed milk, instant coffee, and Kahlua. Whisk together until fully combined. Set aside until the whipping cream forms stiff peaks.

Next, add the milk and coffee mixture to the whipped cream, pouring slowly so you don’t deflate the stiff peaks. Using a rubber spatula, gently fold them together. Lastly, fold in your espresso chips. Store the ice cream in an airtight container and freeze for at least six hours, preferably overnight. This recipe will make approximately 1 and 1/2 quarts.