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Espresso Chip Ice Cream Bar Recipe

American · Dessert · 35 min total

A rich, creamy coffee ice cream studded with dark chocolate chips, perfect for a frozen treat with a caffeine kick.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant espresso powder
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips (60-70% cacao)

Instructions

1. In a medium saucepan, combine heavy cream, milk, sugar, espresso powder, and salt. Heat over medium heat, stirring occasionally, until mixture is hot and steaming but not boiling.
2. In a separate bowl, whisk egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
3. Pour the egg yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
4. Remove from heat and stir in vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
5. Churn the chilled custard in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the chocolate chips.
6. Transfer the soft ice cream to a loaf pan or other freezer-safe container. Smooth the top, cover, and freeze until firm, at least 4 hours or overnight.
7. To serve, let the ice cream soften slightly at room temperature for 5 minutes, then scoop or slice into bars.

Tips

• For a stronger espresso flavor, increase espresso powder to 3 tablespoons.
• Line the loaf pan with parchment paper for easy removal.
• Store in an airtight container for up to 2 weeks.

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