Easy Ninja Creami Chocolate Coffee Bean Ice Cream.

Are you ready for a tasty treat? Today, we’re making Easy Ninja Creami Chocolate Coffee Bean Ice Cream. This yummy recipe uses the Ninja Creami Deluxe machine to mix delicious chocolate-covered coffee beans into rich coffee-flavored ice cream. The egg white base gives it extra protein and a nice change from the usual cream cheese bases out there. Don’t worry if you don’t have a Ninja Creami machine; you can still make this ice cream make this ice cream without it.

We use simple ingredients like store-bought pasteurized egg whites, heavy cream, sugar, and whole milk with espresso powder to create an amazing flavor without any artificial ingredients. The Ninja Creami Deluxe 11-in-1 Ice Cream maker makes it super easy to whip up pint after pint of creamy ice cream.

Enjoy the perfect mix of espresso and chocolate-covered coffee beans with the creamy goodness of vanilla pudding powder and whole milk. This treat is ideal for any season and is sure to become a favorite! 

If you’re a coffee ice cream lover, be sure to stick around for our summer ice cream series. We’ve got a tasty new flavor combination coming up later this week!

Wanting a fruity ice cream you can make right at home? Try our strawberry rhubarb ice cream!

Why You Will Love This Ninja Creami Coffee Ice Cream Recipe. 

Convenience with the Ninja Creami: The Ninja Creami Ice Cream Machine makes whipping this delicious treat a breeze. With its easy-to-use functions, you can enjoy homemade ice cream without the hassle of traditional churners.

Irresistible Flavor: This recipe offers a perfect balance of sweetness and bold coffee notes that will tantalize your taste buds with every creamy spoonful.

Customizable and Versatile: With this recipe you can customize it to suit your preferences. Whether you prefer a dairy-free option or want to experiment with different mix-ins, or use a flavored instant coffee powder for a fun twist. 

Let’s Made This Easy Homemade Ice​ Cream

We start by gathering our ingredients, including pasteurized egg whites, heavy cream, white sugar, whole milk, and espresso powder. We don’t need the chocolate-covered coffee beans just yet, as the ice cream mixture will need to freeze for the usual 24-hour period. 

You will start by measuring three tablespoons of egg white from the carton and adding it to a mixing bowl. I prefer to mix things up and then pour them into the freezable container. That way, if I end up with less sediment, it will remain in my mixing bowl. Continue adding the white sugar, followed by the espresso powder and heavy cream.

I like to use a whisk to blend at this stage before adding the rest of the milk. When its combined, add the rest of the milk into the ice cream base and whisk again. You can then pour the coffee ice cream base into the freezable container up to the max fill line. When making this recipe, select high-quality espresso powder to elevate the bold flavor profile of your ice cream. 

Once you’ve blended everything together, it’s a simple step to cover it tightly and place the pint in the deep freeze on a level surface. After 24 hours, you may remove the ice cream and scrape it level before putting it in the base container for mixing. Remember that you should always install the blade attachment properly in the lid assembly. If it’s not installed correctly, you can have it snap off. 

Place the bowl assembly in the motor base with the lid locked in place. Choose the ice cream setting to complete the first spin. Once it’s done spinning, remove the pint from the base assembly. Scoop out a hole in the ice cream. At this point, the ice cream will seem slightly flaky, but that’s okay. 

When you have scooped a hole approximately one inch in diameter into the bottom of the container, you can fill it up with chocolate-covered coffee beans. Return the pint to the assembly, set the machine to complete, and press the mix-ins button. The machine gets busy whipping these ingredients together. The coffee beans are solid and will remain intact when finished mixing. The machine’s blade will remove some of the flavorful chocolate coating, mixing flecks into the coffee ice cream and deepening its flavor. 

Serve this decadent treat in various ways, from scooping into elegant dishes for a sophisticated dessert to indulging in a generous bowl for a cozy night. Its perfect texture and the rich flavors of the espresso and chocolate-covered coffee beans are sure to satisfy.

Store any remaining ice cream in an sealed container in the freezer, ensuring it remains fresh for future enjoyment. If you are going to enjoy the ice cream later, it’s important to smooth the surface of the ice cream so it’s mostly flat before refreezing, as it will need to be re-spun when you do choose to do so. 

If you have guests who would rather enjoy a frozen iced coffee treat, simply spin the ice cream once, remove half, and fill to the fill line with milk. You don’t need to mix the coffee beans. Put the assembly back together and set the machine for a milkshake. It makes a creamy iced coffee treat that you can enjoy as is or with a bit of shaved chocolate on top. It’s so yummy it rivals Tim Hortons Iced Cap with way less sugar!

Fine-tuning sweetness of this coffee ice cream for your personal preference can be done by adding a bit more white sugar to the base when mixing. Or switch it up further by adding chocolate chips or chunks instead of the coffee beans. Try using a small drinker mixer to spin chocolate sauce on the inside of the dish it will be served in for an added touch of summer elegance. 

​NOTE: This recipe has caffeine if you wish to make using a decaf coffee I recommend Nescafe Gold Decaf Espresso for it’s deep rich flavor.  

Ingredients:

Pasteurized Egg Whites: These add protein and help create a smooth and light texture without needing a custard base.

White Sugar: Sugar sweetens the ice cream and helps prevent it from becoming too hard by lowering the freezing point.

Heavy Cream: 35% Heavy cream provides richness and a creamy texture, making the ice cream smooth and luxurious.

Milk: 2% Milk balances the richness of the cream, adding a bit of lightness to the ice cream while maintaining creaminess.

Espresso Powder: I used Nescafe Gold Espresso Powder, which gives the ice cream a deep coffee flavor, making it rich and aromatic.

Chocolate Covered Coffee Beans: These are mixed in after the first spin, adding a delightful crunch and bursts of chocolatey coffee flavor throughout the ice cream.

Substitutions Or Add-Ins For This Homemade Coffee Ice Cream

Pasteurized Egg Whites: If you prefer, you can use the cream cheese ice cream base recipe with the instructional manual. If you choose an egg-free option, try using aquafaba (the liquid from canned chickpeas) for a vegan egg substitute. Others have had success making ice cream bases with sugar-free vanilla instant pudding mix. 

White Sugar: I don’t recommend switching out the sugar in this recipe as it’s needed to balance the coffee flavor from the espresso powder. Using natural sweeteners like agave or maple syrup or another sugar substitute may also significantly change the texture and creamy nature of the final ice cream.

Heavy Cream: For a dairy-free version, substitute coconut milk or coconut cream. Remember that each time you change the chemistry of the ice cream base with a substitution, the result will undoubtedly change. 

Milk: Use any plant-based milk alternatives, if you need a dairy-free substitute for your dietary needs. The lower the milk fat, the more ice crystals will form in your ice cream, though, so keep that in mind when playing around with the base. 

Espresso Powder: Instant coffee granules can be used instead, though you might need to adjust the quantity to taste.

Chocolate-covered coffee Beans: For a similar texture and taste, you can substitute chocolate chips or chopped dark chocolate.

Expert Tips, Serving, And Storing Suggestions For This Coffee Ice Cream Treat.

Tip #1: Mix Well: Thoroughly mix the egg whites, sugar, heavy cream, and milk until the sugar is completely dissolved. This prevents any icy texture and ensures a creamy consistency.

Tip #2: Proper Freezing: Ensure the ice cream base is completely frozen before using the Ninja Creami machine. To achieve the best results, allow at least 24 hours for freezing.

Tip #3: Leftover Ice Cream: Eating a whole pint of rich ice cream is unmanageable, even for an ice cream lover like my partner. So, I like to turn the leftover coffee ice cream into milkshakes! 

Scoop this sweet treat coffee ice cream with chocolate-covered coffee beans mixed in into a chilled bowl or cone straight from your Ninja Creami Ice Cream Maker. It’s the perfect treat for coffee lovers, offering a creamy, indulgent experience with every spoonful.

For a delightful twist, repurpose any leftover coffee ice cream (without the coffee beans) from your Ninja Creami Ice Cream Maker and make a refreshing coffee milkshake. Blend the leftover ice cream with milk on the milkshake setting of your deluxe machine. This fabulous concoction is a great way to enjoy your homemade ice cream in a new and satisfying way, perfect for a sunny afternoon treat.

You can store any uneaten ice cream in the Ninja Creami container with its storage lid on. Be sure to level the remaining ice cream in the Ninja Creami pint container so it is ready to respin later. 

To store your homemade ice cream as ready-to-serve scoops, transfer it into individual Rubbermaid containers instead of in the freezable pints. When it’s time for dessert, remove a container from the freezer, serve the desired amount of ice cream scoops, and enjoy! This convenient method ensures easy access to delicious scoops of your homemade treat whenever you crave them. Plus, this handy trick prevents you from needing to refill the ice cream with the machine while allowing you to reuse your pints for more great flavors. Never run out of ice cream again!

Your thoughts matter! Have you tried making this Easy Ninja Creami Chocolate Coffee Bean Ice Cream at home? We’d love to hear about your experience. Leave a comment below to share your feedback, tips, or any delicious variations you’ve tried. Let’s continue the conversation and inspire each other to create more homemade ice cream delights!