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Turkish Coffee Chocolate Chip Ice Cream

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"Cardamom and your favorite ground coffee beans make this rich and flavorful ice cream simply delicious! Serve in a cappuccino cup with clotted cream and a dusting of cocoa powder."
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Ingredients

5 h 30 m servings 389 cals
Original recipe yields 12 servings (1 1/2 quarts)

Directions

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  1. Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
  2. Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
  3. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Footnotes

  • Cook's Note:
  • You can vary this recipe in many ways: Strain coffee grinds from the warmed milk before adding the cream for a smoother ice cream with no grinds in it. Omit the cardamom for a coffee flavor, without the Turkish coffee flavor. Add hazelnut extract, cinnamon, and/or nutmeg if desired. You can omit the chocolate chips, or use chocolate sauce instead. Also consider making this as a gelato flavor.

Nutrition Facts


Per Serving: 389 calories; 27.2 g fat; 37.1 g carbohydrates; 2.8 g protein; 85 mg cholesterol; 37 mg sodium. Full nutrition

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