Coffee Ice Cream & Dark Chocolate Covered Espresso Beans

I never thought I would like coffee ice cream because I don’t like the taste of coffee but a few years ago I finally broke down and had a spoonful. There has been no going back. I love coffee ice cream especially with chocolate chunks or little cookie dough pieces. One of my favorite flavors of ice cream is Double Dunker by Turkey Hill but we can’t get that brand out here in Morris, MN.

I haven’t attempted to make homemade Double Dunker Ice Cream yet but I have finally perfected a coffee ice cream base so it will be coming soon. This coffee ice cream is delicious with some homemade chocolate syrup, or a scoop of chocolate ice cream. This is also the ice cream filling I use in my Coffee Ice Cream Pie with Chocolate Espresso Glaze.

Sometimes when I am feeling extra naughty (which is pretty much every time) I sprinkle some homemade espresso beans on top of the ice cream. That recipe is below as well. Chocolate covered espresso beans also make an awesome homemade holiday gift.

Coffee Ice Cream

Makes 2 – 3 quarts. If using a smaller ice cream machine make in batches.

  • 4 tablespoons high quality brewed coffee  or instant
  • 1 teaspoon espresso powder
  • 1/2 teaspoon Diamond Kosher salt
  • 3 cups half and half
  • 1 cup heavy cream
  • 7 large egg yolks
  • 1 cup granulated sugar

Place the brewed coffee, espresso powder, salt and 1 cup of the half and half in a medium sauce pan over medium heat and whisk to combine.

Add the remaining half and half and heavy cream and bring it just a simmer, whisking constantly.

Take mixture off the heat just as it comes to a simmer.

In a medium mixing bowl whisk the egg yolks until they lighten in color.

Gradually add the sugar and whisk to combine.

Gradually adding small amounts of the cream into the egg mixture. Be careful not to rush or you can accidentally cook the eggs.

Place  the mixture over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a wooden  spoon and reaches 170 to 175 degrees Fahrenheit.

Strain the mixture through a fine-mesh sieve into a clean container set in a bowl of ice water.

If using vanilla extract, stir it into the mixture now.

Continue to stir until ice cream base has cooled to 40 degrees Fahrenheit.

Cover the container, refrigerate for at least 12 hours.

Pour into your ice cream maker and make according to the manufacturer’s instructions.

Churn for 25 – 30 minutes.

Place in freezer and let chill another 3 -4 hours.

Serve immediately and enjoy. The ice cream should last about 3 days frozen but I doubt you’ll be able to stop eating it!

Dark Chocolate Covered Espresso Beans

  • 1 1/2 cups coffee beans. Use high quality fresh roasted Arabica coffee beans. Using Robusta beans often leads to a bitter taste.
  • 8 ounces high quality dark chocolate such as Ghirardelli or Callebaut.

Preheat oven to 350 degrees Fahrenheit.

Place the espresso beans on a baking sheet and toast for 8-10 minutes. Let cool.

Melt the chocolate in small pot over warm water until smooth and creamy.

Spray candy molds with cooking spray.

Put individual beans in the molds, and then pour the chocolate.

Let cool and then unmold onto wax paper.

Store in an airtight container, or use to decorate ice cream,  or wrap up to give away.


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2 thoughts on “Coffee Ice Cream & Dark Chocolate Covered Espresso Beans

  1. Pingback: Triple Mocha Brownies | The Great American Feast

  2. Pingback: Espresso Beans Dark Chocolate

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