Java Chip Ice Cream Recipes

JAVA CHIP FRAPPUCCINO

Java Chip Frappuccino image

My hubby and daughter are addicted to these things, so I tried to find out how to make them at home. Couldn't find on 'zaar but found elsewhere on the web, so posting here for safe keeping (and easy find!). Edited to add -- you will want to add some milk or cream to this in order to make it creamy (unless you just want a pure coffee drink!). In our house we add milk, cream, or even a touch of vanilla ice cream -- depending on what we have.

Provided by iewe7726

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons chocolate syrup
4 tablespoons chocolate chips
4 cups double-strength freshly brewed dark roast coffee
ice, crushed
whipped cream (optional)
chocolate syrup (for drizzle) (optional)

Steps:

Fill blender half full with chopped or crushed ice.
Add all ingredients (except whipped cream) and blend until thick and still icy.
Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

JAVA CRUNCH ICE CREAM

Java Crunch Ice Cream image

My daughter loves this decadent ice cream and begs me to make it often. Instant coffee adds a wonderfully rich flavor that complements the chocolate-covered pecans and buttery toffee chips. -Jamie Parker, Lubbock, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2-3/4 quarts.

Number Of Ingredients 9

Ingredients

4 cups heavy whipping cream
4 cups half-and-half cream
1 can (14 ounces) sweetened condensed milk
2 cans (5 ounces each) evaporated milk
3 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 cups pecan halves
1 cup almond brickle chips or English toffee bits
8 ounces dark chocolate candy coating, chopped

Steps:

In a large bowl, combine the first six ingredients. Refrigerate until chilled., In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15x10x1-in. pan. Refrigerate until chocolate is firm; chop and set aside., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container, allowing headspace for expansion. For each batch, stir in some of the reserved pecan mixture. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 462 calories, Fat 36g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 135mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.

JAVA CHIP ICE CREAM

Java Chip Ice Cream image

Make and share this Java Chip Ice Cream recipe from Food.com.

Provided by Mebriella

Categories Frozen Desserts

Time 2h

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1 cup whole coffee beans
5 large egg yolks
1/2 teaspoon espresso powder
2 teaspoons vanilla extract
5 ounces quality dark chocolate, roughly chopped

Steps:

In a medium sized saucepan, heat ½ cup heavy cream, milk, sugar and coffee beans until it is near-boiling. Stir to dissolve the sugar. Remove from the stove, cover, and allow to steep for one hour.
Pour the remaining heavy cream into a bowl and set it on ice over a larger bowl to create a water bath. Set aside.
In a mixing stand with the balloon attachment, whisk the eggs yolks for 1 minute until its pale yellow in color. While the eggs are whisking, reheat the dairy/coffee mixture until it begins to steam but not boil. Turn the mixer on medium and gradually drizzle in ½ of the hot dairy/coffee mixture into the beaten eggs.
Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining dairy/coffee mixture. Heat over medium-low, stirring constantly for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped inches Pour the mixture through a sieve into the bowl of chilled cream.
Discard the beans and remnants from the sieve. Whisk in the espresso and vanilla extract until combined. Cover the bowl with plastic wrap and chill the custard for 6-8 hours.
Pour the custard base into the ice cream canister and churn according to the manufacturers instructions until the mixture resembles soft served ice cream. About 2 minutes before the churning is complete, sprinkle in the macadamia nuts and chocolate chunks.
Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream for 4-5 hours or until firm.

Nutrition Facts : Calories 608.9, Fat 48.1, SaturatedFat 28.6, Cholesterol 289.6, Sodium 74.1, Carbohydrate 44.8, Fiber 4.7, Sugar 34.3, Protein 10.1

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