Creamy, thick ice cream with a powerful espresso taste is flecked with just enough chocolate chips to make it a frozen dream come true for coffee aficionados! Try my peanut butter espresso cookies and chocolate chunk espresso cookies for additional espresso nibbles.

I have an enormous fondness for both coffee and ice cream, and Im pretty much constantly consumed by a desire of one or the other. Yet every now and again, I get a perfect storm of both.

I recently found myself in the aforementioned grave circumstances in the middle of the workday and decided to go to the shop and purchase a pint of Starbucks ice cream. I probably spent 10 minutes checking and rechecking every shelf in the freezer department, certain that I was just missing something.

Yet there were no pints of ice cream, no markings indicating that it could be out of stock, nothing. I left the shop, dejected, and went to Starbucks to get a Frappuccino (since that would be the closest thing to the combination I so desired). That was acceptable, but it did not fulfill my hunger.

A week later, the urge returned. I went online to check what places offered it, thinking that maybe it was only that store that stopped offering it. What I learned when I searchedall overthe internets is that Starbucks had ceased manufacturing the ice cream completely.

What, exactly?

Nevertheless, coffee ice cream. Frappuccino with Java Chips. What do you mean they no longer make ice cream? I was heartbroken. Sure, I am aware that other manufacturers create coffee-flavored ice cream, but none of them have ever struck the correct balance.

At that point, I realized I had no choice but to create my own.

I recently purchased a container of King Arthur Flours Espresso Powder to use in a brownie recipe I was working on, and it turned out to be exactly what I needed for this recipe. It has the perfect grind, the perfect flavor, everything is just right.

Fortunately, I got the quantities of the materials nearly exactly correct on the first time (which almost NEVER happens, by the way). But after churning it and tasting a spoonful, I decided I wanted a little more espresso powder to give it a stronger flavor, so I added another tablespoon and churned it some more. Typically, I would top my ice cream with chocolate chips, but that isn’t what I wanted to highlight here. I wanted the chocolate to match the espresso taste well. And everything came out precisely how I had hoped.

I also very much enjoy my ice cream on the softer side, so I always do all I can to maintain it that way. My trick? Put the ice cream container in a Ziplock bag that has been sealed. It remains soft untilthe final scoop. I tell you, it’s magical!

This ice cream almost qualifies as gelato. Although I can’t call it gelato since it’s cream-heavy and lacks the requisite butterfat percentage, I can say it’s evocative of it. It’s rich, smooth, and thick, with a strong espresso taste. This may have surpassed Red Velvet as my new favorite ice cream.

might. Let me get back to you on that when I’ve had a pint of each.