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Light & Luscious Chocolate-Coffee Chip Ice Cream

Light & Luscious Chocolate-Coffee Chip Ice Cream

I’m an ice cream fan, plain and simple. There is nothing that sends me into a state of giddiness faster than the cool, sweet, velvety smoothness of a decadent milk based frozen dessert. I often settle for frozen yogurt because I’ve convinced myself I’m doing my figure a favor. But ultimately, between the heavy corn syrup laden frozen desserts on the market, there is nothing 'healthy' or comparable to this ice cream at 150 calories a pop.

Being a chef, I’m always looking to get the most flavor and best texture out of my ingredients. Being a woman, I’m always trying to cut the fat and calories (especially since I’m 5 1/2 weeks away from my wedding day!)

So, when my best friend bought me an ice cream maker for my bridal shower, it gave me the opportunity to go about the daunting task of creating a recipe that would offer the flavor and texture of ice cream with a quarter the fat, half the sugar and a third of the calories of store bought low fat ice cream.


The result was a marvelously creamy, silky, sweet and crunchy ice cream. Plus there is none of those ‘junky’ ingredients I always find in commercial ice creams and fro-yo.

 I was able to eat it all week and keep my weight stable. Although my first dress fitting is on Thursday, so I’ll reserve final bragging rights until then.



3 cups 1% milk

3 tablespoons cornstarch

2/3 cup sugar

4 teaspoons unsweetened cocoa powder

2 tablespoons instant coffee

2 teaspoons vanilla extract

2 oz mini chocolate chips 

1 hefty pinch kosher salt


1 tablespoon toasted sliced almonds (optional)


Heat milk, sugar and cocoa in a small pot and bring to a boil. Whisk in instant coffee.

Turn down heat to simmer.

In small bowl, whisk cornstarch with a little water to create loose paste. Whisk into milk mixture.

Whisk until mixture slightly thickens (coats the back of a spoon). This may take a few minutes.

Take mixture off the heat, add half the chocolate chips, salt and vanilla. Whisk until chocolate melts.

Put pot over an ice bath and whisk occasionally until mixture cools down. It will continue to thicken.

Refrigerate for at least one hour.

TIP-  The colder the mixture the better the result.

Add mixture into an ice cream machine and use according to manufacturers instructions. Add in the chocolate chips five minutes before ice cream is finished churning.

TIP – I freeze my ice cream for at least 30 minutes after it’s done for a firmer product.

Serve garnished with toasted almonds!

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Wednesday, 26 February 2020

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