Indulge in a creamy, no-churn mocha chip ice cream that’s quick to prepare yet irresistibly rich.
Blending protein-packed peanut butter, antioxidant-rich dark chocolate, and a hint of espresso, this dessert delivers good fats and satisfying flavor without the need for an ice cream maker.
Perfect for easy meal prep or a wholesome treat any day.
Mocha Chip Ice Cream
Equipment
- Large mixing bowl ×1
- Electric mixer (handheld or stand) ×1
- Ice cream container with lid ×1
- Spatula ×1
Ingredients
- 1 can 14 oz / 397 g sweetened condensed milk
- ½ cup 128 g creamy peanut butter
- 2 tsp 8 g vanilla extract
- ½ tsp coarse kosher salt or ¼ tsp table salt
- 2 tbsp 6 g espresso powder
- 2 cups 490 ml cold heavy whipping cream
- 3 oz 85 g dark chocolate, finely chopped
Instructions
- Prepare the Base Mixture: Begin by placing a large mixing bowl on a stable surface. Pour in the entire can of sweetened condensed milk. Using an electric mixer on medium speed, start to beat the milk until it’s smooth and creamy. Next, add the creamy peanut butter, making sure to scrape the sides of the bowl so every bit blends evenly. Then, pour in the vanilla extract and sprinkle in the coarse kosher salt. Finally, add the espresso powder. Continue beating on medium speed for 2-3 minutes until the mixture becomes thick, smooth, and well combined, forming a rich and glossy base for your ice cream.
- Whip the Cream: Take a separate clean mixing bowl and pour in the cold heavy whipping cream. Using a chilled whisk attachment or hand mixer, begin whipping the cream at medium speed. Whip steadily until the cream starts to increase in volume and soft peaks form when the whisk is lifted. Soft peaks mean the cream holds shape but slightly droops at the tip. This step is crucial, as the whipped cream gives your ice cream a light, airy texture while keeping it creamy and scoopable.
- Fold in the Whipped Cream: Once the cream has reached soft peaks, gently fold it into the prepared peanut butter-espresso base. Use a spatula and carefully lift the mixture from the bottom to the top, rotating the bowl as you fold. Take your time and avoid over-mixing, as this helps maintain the fluffy texture of the whipped cream while fully integrating it with the base. The mixture should become slightly lighter in color and beautifully smooth.
- Incorporate the Chocolate Chips: Take the finely chopped dark chocolate and evenly sprinkle it over the folded mixture. Using your spatula, gently fold the chocolate in, making sure every scoop of ice cream has a few chocolate pieces. This step adds delightful texture and bursts of rich chocolate flavor throughout.
- Transfer to Freezer Container: Choose a freezer-safe ice cream container with a secure lid. Spoon the mixture into the container carefully, spreading it evenly with your spatula. Tap the container lightly on the counter to remove any air pockets. Smooth the top for an even finish. Cover the container tightly with the lid to prevent freezer burn and maintain a creamy consistency.
- Freeze Until Firm: Place the container in the coldest part of your freezer. Allow the ice cream to freeze for at least 8 hours, ideally overnight, to ensure it becomes firm enough to scoop. Avoid checking it too frequently, as temperature changes can affect texture.
- Serve and Enjoy: When ready to serve, remove the container from the freezer and let it sit at room temperature for 5–10 minutes. This brief resting time makes scooping easier and ensures a perfect creamy texture. Use an ice cream scooper to portion into bowls or cones, and enjoy your homemade mocha chip ice cream, rich with peanut butter, chocolate, and espresso flavor.
Notes
- Use your favorite peanut butter—natural, creamy, or lightly salted varieties all work.
- For a more intense coffee flavor, increase espresso powder by 1 tsp.
- Dark chocolate can be substituted with semi-sweet or milk chocolate for a milder taste.
- If ice cream is too firm after freezing, let it sit at room temperature for 5–10 minutes before scooping.
- Whipped cream must be cold when beating to ensure soft peaks form properly.
- Make sure to fold, not stir aggressively, to maintain a fluffy texture.
- This recipe is high in protein and healthy fats, making it a satisfying treat.
Chef’s Secrets for Perfect Ice Cream
Achieving a smooth, creamy, no-churn ice cream is all about technique and timing.
Always start with cold heavy cream—it whips faster and holds air better, which creates a light texture.
Folding is essential; gentle motions prevent the mixture from deflating, maintaining a soft, creamy consistency.
Using high-quality chocolate ensures rich bursts of flavor, and finely chopping it avoids large chunks that are difficult to scoop.
Finally, do not rush the freezing process; slow freezing preserves the smooth texture, giving you ice cream that’s indulgent and silky.
Serving Suggestions for Maximum Enjoyment
This mocha chip ice cream pairs beautifully with a variety of desserts.
Serve scoops atop warm brownies or alongside a drizzle of chocolate or caramel sauce for a decadent treat.
For a lighter option, add fresh berries or sliced bananas to complement the rich coffee and peanut butter flavors.
You can even layer it in a glass parfait with granola and whipped cream for a visually stunning dessert.
This ice cream is versatile enough to enjoy in a cone, bowl, or even alongside a slice of chocolate cake for special occasions.
Storage Tips for Long-Term Freshness
Store your homemade ice cream in an airtight container to prevent ice crystals from forming.
Place a piece of parchment paper directly on the surface before sealing the lid to minimize freezer burn.
Keep it in the back of the freezer where the temperature is most stable, rather than the door.
Properly stored, this ice cream stays fresh for up to two weeks without compromising flavor or texture.
To serve, remove from the freezer 5–10 minutes prior to scooping for optimal creaminess.
Frequently Asked Questions
1. Can I make this ice cream dairy-free?
Yes! Substitute the heavy cream with full-fat coconut cream and use a dairy-free sweetened condensed milk alternative. The texture will remain creamy, and the flavors of peanut butter and chocolate will shine through.
2. Is it possible to make this in advance?
Absolutely. This ice cream can be made a day or two ahead and stored in the freezer. Just make sure to cover it tightly to preserve freshness and avoid freezer burn.
3. Can I use instant coffee instead of espresso powder?
Yes, instant coffee works well. Start with 1–2 teaspoons and adjust according to your taste. Dissolving it in a small amount of hot water before adding ensures even flavor distribution.
4. How do I prevent the ice cream from becoming too hard?
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Using a high-fat cream and not over-churning also helps maintain a scoopable, creamy texture.
5. Can I add mix-ins like nuts or caramel?
Definitely! Fold in chopped nuts, caramel swirls, or chocolate chips after folding the whipped cream into the base. Add them gently to avoid deflating the mixture while enhancing flavor and texture.
