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Now that summer is in full swing, cool down with homemade, no-cook ice cream. Bring rich, coffee and dark chocolate ice cream to your next barbecue table.
By Lauren Zaser
With summer in full swing, it’s the perfect time to start making ice cream don’t you! Growing up, I helped my Grandma make ice cream every year for our huge family picnic by the pool. Since her recipe was non-cook it didn’t call for any eggs and I always missed the consistency and flavor that egg yolks add to ice cream. That creamy richness just can’t be duplicated, believe me I’ve tried. At the same time I loath ice cream recipes that call for cooking, then cooling for hours in the fridge, putting the mixture in the machine and then freezing it to get the texture I want.
Isn’t there a way I can make a non-cook ice cream recipe AND use worry free raw eggs yolks? 
YES!!! I’ve recently discovered Safest Choice Eggs, they’re pasteurized so they have the same taste as normal eggs but you don’t have to worry about the risk of salmonella. Phewff!
So now I can make a more traditional ice cream recipe without all the cooking and waiting, because lets be honest, when you’re making ice cream you want it ASAP.
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No-Cook Iced Coffee Ice Cream with Dark Chocolate Chips
- Total Time: 10 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Cool down with this refreshing no-cook ice cream. Rich coffee and dark chocolate flavors make it perfect for summer gatherings.
Ingredients
- 2 cups (473 ml) half&half
- 2 cups (473 ml) heavy whipping cream
- 5 Safest Choice Egg yolks
- 8 oz (227 g) sugar
- 0.5 cups (118 ml) concentrated cold brew coffee
- 1 cups (237 ml) dark chocolate chips
Instructions
- Add all ingredients except chocolate chips to a cold bowl and whisk.
- Pour mixture into ice cream machine and follow the manufacturer’s instructions.
- While the ice cream is churning, add chocolate chips to a food processor and pulse until desired consistency is reached.
- Once the ice cream is almost finished churning, add the remaining chocolate chips.
- Serve immediately for soft serve, or freeze for firmer ice cream.
Notes
- For a stronger coffee flavor, use freshly brewed cold brew concentrate.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every hour to prevent ice crystals.
- To make this recipe dairy-free, substitute full-fat coconut milk for the half & half and heavy cream.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 100
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Frequently Asked Questions
Do I need an ice cream maker for this no-cook iced coffee ice cream?
No, this recipe skips the traditional custard base entirely. You can churn it in a standard ice cream maker after mixing the base, or use a loaf pan and stir it every 30 minutes in the freezer for a no-machine approach.
What kind of coffee works best for the iced coffee flavor?
Strong brewed coffee that has been fully chilled works well. Cold brew concentrate is another solid option since it gives a deeper coffee flavor without any bitterness.
When should I fold in the dark chocolate chips?
Add the chocolate chips during the last few minutes of churning, or fold them in by hand after the ice cream reaches a soft-serve consistency. This keeps them evenly distributed throughout.
