Coffee-Chocolate Ice Cream

Coffee-Chocolate Ice Cream Recipe
Photo: Jennifer Davick; Styling: Amy Burke


Makes about 1 qt. (serving size: 1/2 cup)
Total time: 9 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 9 Hours, 20 Minutes

Nutritional Information

Calories 103
Fat 6 g
Satfat 4 g
Monofat 2 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 21 g
Fiber 0.0 g
Cholesterol 42 mg
Iron 0.0 mg
Sodium 76 mg
Calcium 107 mg


1/2 cup granular sweetener for ice cream*
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
2 tablespoons instant espresso
1/4 cup shaved semisweet chocolate baking bar


1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.

3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

*Granulated sugar may be substituted.

Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from Coupon code: SouthrnLvg


Total time does not include freezing.

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note