Coffee Chocolate Chip Ice Cream {No Cook, Egg-free}

Michael's about to get spoiled by ice cream again, now that I've gotten the hang of my ice cream maker. Almost immediately after polishing off his strawberry ice cream, he requested coffee ice cream with chocolate chips. And I, being the nice wife that I am, obliged. Luckily this is another super easy, no cook, recipe! Hooray!

I technically used instant espresso powder in this recipe, so I wasn't sure if I should call it Espresso Ice Cream but....it's a kind of coffee so...whatever. Anyway this recipe turned out super gorgeously creamy and smooth. The coffee flavor is very present without being too overwhelming, and it has just the right amount of sweetness (sort of like a cup of coffee with a good amount of sugar and cream--just the way Michael likes it, lol.) And even when it had been in the freezer for days it was still super easy to scoop and never got too hard! I'm really pleased with how it turned out, and Michael is obsessed with it. Extra bonus-it makes a good amount of ice cream so he can happily eat it without running out for awhile. And I can focus on making cookies. Everyone wins :)

(Yes...there's a cookie recipe coming soon.)

Coffee Chocolate Chip Ice Cream {No Cook, Egg-free} 

Adapted slightly from "Everything Goes with Ice Cream: 111 Decadent Treats from Raspberry Sorbet to Cream Cookie Pie Plus Fabulous Handmade Party Ideas"  

(this is an Amazon Affiliate link)

Makes 6-8 cups.

Note-if using a 1.5 qt ice cream maker (like me) you'll want to do this in two batches (ie pour in half then transfer finished ice cream to a container and freeze before pouring the 2nd half into the ice cream maker and doing the same with that).

Ingredients:

• 1 and 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup brown sugar
• 2 tbsp. instant coffee (or espresso) granules
• 3 cups heavy cream
• 1 and 1/2 tsp. vanilla extract
• 1 cup dark chocolate chips (or chunks or chopped chocolate bars)

Preparation:

• Whisk together milk, sugars, and instant coffee until the sugar and coffee are completely dissolved.
• Stir in heavy cream and vanilla extract.
• Pour into ice cream maker and follow manufacturer's instructions.
• In the last 5 minutes of the freeze cycle-when it's looking like a very soft serve ice cream-add in the dark chocolate (if it's easier you can also just fold it in by hand after removing from the ice cream maker).
• If you like a softer ice cream, serve immediately! For a firmer texture (and to store leftover) transfer to an airtight container and put in the freezer for at least 2 hours. 

Shout out to my cousin Emily, once again, for the adorable pink cone bowl. 

She was so excited for me to use it and I finally have!