Chocolate Chip Breakfast Ice Cream

Chocolate Chip Breakfast Ice Cream


To make ‘em into Breakfast Sundaes: granola, toasted almonds, pepitas, extra chocolate, sea salt, cacao nibs, honey, bananas, etc.



  1. Combine everything but vanilla + chocolate in a medium saucepan and bring to a simmer, stirring frequently. (Optional: add up to 1.5 tsp instant espresso powder for an even bigger buzz!) Remove from heat and add vanilla.

  2. Cool completely, refrigerate until chilled, then transfer into an ice cream maker and freeze per manufacturer’s instructions, adding chocolate in the last 5 mins. Serve as is (soft + creamy!) or transfer to a freezer-safe container and freeze until firm (let sit 15 mins at room temp before scooping).

  3. Top as desired. EAT ICE CREAM FOR BREAKFAST!

Recipe courtesy of The Pig & Quill

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