Recipe For Homemade Cappuccino Ice Cream

Indulge in the rich, creamy flavors of coffee and chocolate with this easy homemade cappuccino ice cream. Perfect for coffee lovers, this recipe combines a smooth coffee base with swirls of chocolate and a hint of cinnamon for a decadent treat.

Ingredients
For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
2 tbsp instant espresso powder (or finely ground coffee)
1 tsp pure vanilla extract
1 tsp ground cinnamon (optional, for a cappuccino twist)

For the Chocolate Swirl:

½ cup semi-sweet chocolate chips
2 tbsp heavy cream

Instructions

Prepare the Chocolate Swirl:
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth. Set aside to cool.
Make the Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves (do not boil).
- Remove from heat and whisk in the instant espresso powder, vanilla extract, and cinnamon (if using). Stir until fully dissolved.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill completely.
Churn the Ice Cream:
- Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- In the last 2–3 minutes of churning, drizzle in the cooled chocolate mixture to create swirls.
Freeze to Set:
- Transfer the ice cream to a loaf pan or airtight container. Freeze for 4+ hours until firm.

Tips for Success

Strong Coffee Flavor: Use high-quality espresso powder or finely ground coffee for a robust cappuccino taste.
Dairy-Free Option: Substitute heavy cream and milk with full-fat coconut milk.
Serving: Let sit at room temperature for 5 minutes before scooping for a creamier texture.
Toppings: Serve with whipped cream, a sprinkle of cocoa powder, or chocolate shavings for extra indulgence.