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Chocolate coffee ice cream

by tage81
Fløteis med kakaonibs, kaffesirup og sjokolade servert i en skål

A real, homemade chocolate coffee ice cream with cocoa nibs, coffee syrup, and chocolate pieces is an insanely good ice cream packed full of flavor. Serve it with a good cup of coffee.

Making homemade ice cream isn’t difficult. It’s also quite fast, and the result is definitely worth it!

Chocolate icecream with cocoanibs and coffee

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 4 egg yolks
  • 4 tablespoons sugar
  • 3,5 dl cream for whipping
  • 2 dl coffee
  • Vanilla seeds
  • Cocoa nibs
  • Chocolate chunks


  • Make about 1 cup of coffee. Pour the coffee into a saucepan along with 2 tablespoons of sugar. Boil the mixture down to about half and set it aside to cool.
  • To make the ice cream, start by making the ice cream base. Whip together 4 egg yolks and 2 tablespoons of sugar over a double boiler. This is to dissolve the sugar and get a smooth mixture.
  • Take the mixture off the double boiler and continue to whip until you get a thick egg mixture. This is to ensure that the ice cream is creamy and fluffy.
  • Whip the cream until it thickens.
  • Add some vanilla to the base. You can use either vanilla bean or vanilla powder.
  • When the base is ready, add the cocoa nibs, coffee syrup, and finely chopped chocolate pieces (I prefer 70%). If you have an ice cream machine with a cooling function, pour the base into it and let it chill the ice cream. If you have to use the freezer, it will take longer (about 4 hours). It's then important that you stir the ice cream about every hour."

Chocolate coffee ice cream: Health benefits?

Store-bought ice cream is often packed with various additives. These can include stabilizers, emulsifiers, preservatives, and artificial flavors. The purpose of these additives is to extend shelf life, improve texture and taste, and reduce production costs. In Norway we have a lively debate about this.

I choose to believe that ingredients that are as close to their origin as possible are the best for health, and I find it unfortunate that ice cream manufacturers choose to use ingredients that we know very little about what they do to our health and gut flora.

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