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close up recipe card photo of coffee ice cream

Ninja Creami Chocolate Coffee Bean Ice Cream

Amber Bondar
This easy Ninja Creami Chocolate Coffee Bean Ice Cream is a smooth and luxurious whole fat ice cream. With espresso powder and chocolate covered coffee beans the low-sugar ice cream is a real summer treat for coffee lovers. Fully customizable ice cream base recipe included.
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Prep Time 1 day 5 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 3

Equipment

  • Ninja Creami *Deluxe Model
  • Ninja Creami Freezable Pint
  • measuring cup
  • Tablespoon
  • Whisk

Ingredients
  

  • 3 Tbsp Pasteurized Egg White
  • ½ Cup White Sugar
  • 2 Tbsp Nescafe Gold Espresso Powder
  • 1 Cup 35 % Heavy Cream
  • 1½ Cup 2% Milk
  • ¼ Cup Chocolate Covered Coffee Beans

Instructions
 

  • In a small mixing bowl measure the egg white, sugar, and espresso powder. Blend well with whisk.
    3 Tbsp Pasteurized Egg White, ½ Cup White Sugar, 2 Tbsp Nescafe Gold Espresso Powder
  • Add in the heavy cream and stir until blended.
    1 Cup 35 % Heavy Cream
  • Pour in the 2% milk and mix well.
    1½ Cup 2% Milk
  • Add to the Ninja Creami freezable pint and put lid on tightly.
  • Place in deep freeze on level surface for 24hrs .
  • After 24hrs remove from freeze and spin on the full pint setting of Ninja Creami machine.
  • Remove pint from bowl assembly and scoop out the center of the ice cream to almost the bottom.
  • Add in the chocolate covered coffee beans and return pint to bowl assembly.
    ¼ Cup Chocolate Covered Coffee Beans
  • Return bowl assembly to ice cream machine and set to full pint mix-in. (half pint if only mixing half pint)
  • Scoop and serve ice cream. Freeze any unused portions for later.
Keyword frozen dessert, homemade ice cream, ice cream, Ninja ice cream
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