Espresso Chip Ice Cream

Espresso Chip Ice Cream

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kitchenmarea 1

"This tastes like the infamous coffee chain's ice cream, but because it's homemade it's even better, if I may say so."
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6 h 40 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours.
  2. Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.


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As I set out to make this I noticed the sugar I assumed would be in the recipe, wasn’t. I don’t know if this was the submitter’s oversight or a deliberate omission but I’ve never heard of ice c...

I rate this recipe only three stars because there is no sugar included. I added about a 1/2 cup of sugar to the eggs milk and cream as I was heating them. I have instant espresso powder I use ...

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