Java Chip Ice Cream

by Amy Bradley

Did you know that August is National Coffee Month? It inspired me to try my hand at making some coffee ice cream. Mike suggested adding the mini chips, creating Java Chip ice cream (a la Starbucks). Yea, we waited until the last day of “coffee month”, but better late than never, right?

It took me two attempts to achieve the right flavor. The first time I made it, I used a medium roast ground coffee to steep in the milk and cream, infusing the coffee flavor. It created a much darker colored ice cream; however, it also meant a ton of coffee grounds left in the mixture. I actually strained the mixture twice trying to get the grounds out, but it made no difference in the end. This also resulted in an extremely strong coffee flavor, which wasn’t bad, but just a bit overpowering.

The second time around, I used whole dark roast coffee beans to steep in the milk. While this took a little longer, I think the result was much better. The flavor level on the coffee was just right, and it wasn’t a big mess of coffee grounds afterwards. Yes, the ice cream is more of a cream color than coffee, but trust me the flavor is there and that is what matters.

This ice cream is just sweet enough without going overboard. You can easily add more if you prefer a super sweet coffee. You could also omit the chocolate chips – this ice cream can easily stand up on its own.

Java Chip Ice Cream Recipe


  • 2 cups whole milk
  • 3 cups heavy cream, divided
  • 1/2 cup plus 1 tbsp whole dark roast coffee beans
  • 1 1/2 cups sugar
  • 8 large egg yolks
  • 2 tsp vanilla
  • 1/4 tsp ground coffee
  • 1 1/2 cups miniature chocolate chips


  1. Place milk, 1 cup cream, coffee beans, and sugar in a medium saucepan. Heat over medium heat for 4 or 5 minutes, stirring regularly to dissolve the sugar. Do not let this come to a boil.
  2. Remove from heat and cover for 1 hour at room temperature, allowing the coffee beans to steep.
  3. Whisk the egg yolks until smooth.
  4. Place pan back on the burner to reheat the mixture, again, stirring regularly. This will only take a few minutes.
  5. Pour the warm mixture slowly into the egg yolks, whisking vigorously by hand or with a mixer. This is necessary as to not cook the eggs. Whisk until the mixture looks a bit foamy.
  6. Return mixture to the saucepan and cook for a few more minutes, stirring continuously. It’s helpful to scrape the bottom of the pan as you stir to ensure the egg doesn’t cook and stick.
  7. Pour the mixture into a large bowl. Add the 2 remaining cups of cream, vanilla and ground coffee, then whisk together thoroughly.
  8. Cover and refrigerate at least 6 to 8 hours – colder the better.
  9. Churn the mixture, following the instructions for your ice cream maker. About 5 minutes before the end of the churn cycle, sprinkle in the mini chocolate chips.
  10. Freeze in a freezer-safe container for at least 5 hours before serving (unless you prefer soft ice cream).

Did you try this recipe? Share your creations on social media by using the hashtag #sweetandsavorycouple!
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