Coffee ice cream probably wouldn’t be my first choice at an ice cream parlor (I’m the type who likes giant chunks of cookie dough or rainbow sprinkles on my ice cream), but at home on the couch, coffee ice cream on top of one of my decadent and fudgy avocado brownies is one of my all time favorite desserts.
Coffee and chocolate are the perfect combo, and coffee ice cream with chocolate chips is so delicious, but because I’m eating it with a rich, chocolatey brownie, I prefer the smooth, creamy texture of the coffee ice cream as is.
When I’m making ice cream at home, I prefer dairy free because my body feels so much better when I limit my dairy intake. After eating dairy I just feel bloated and heavy, but I often make the sacrifice for things like ice cream! Having the option to make delicious, dairy free ice cream at home is so convenient, and I know my body is thanking me!
If you don’t have an ice cream maker at home yet, you need to get one! They are so easy and fun to use! You can buy some pretty top of the line ones, but I literally got one off of facebook marketplace for less than half the price. Think about how many people put them on wedding registries, never use them, and want to sell them later.
So, to prepare this ice cream, you put all of your ingredients in a blender and allow to blend on high for a 2-3 minutes until smooth. Make sure you use decaf instant coffee in the recipe unless you want to be up all night! Unless you’re having this ice cream for breakfast, in which case, I envy you.
Put the mixture in the refrigerator for at least 2 hours, and then put in your ice cream make and you’re finished! It will come out of the ice cream maker with the consistency of soft serve ice cream and is delicious like that, but if you want firmer ice cream or to have it for later, simply put into a container and freeze.
Eat it plain, load it with toppings, or have it the way I do, on top of a brownie (which just so happens to be grain free and low carb!).
Coffee Ice Cream (Dairy Free)
1 can full fat coconut milk
1 cup almond milk
1/2 cup maple syrup (can substitute honey)
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon xanthan gum (a little pricey for a bag but it lasts a long time and very worth it!)
1 tablespoon decaf instant coffee
1. Put all ingredients in a blender. Blend for 2-3 minutes until smooth.
2. Transfer mixture to a bowl, cover, and refrigerate for at least 2 hours (though longer is okay).
3. Add mixture to ice cream maker, and make according to your ice cream maker’s instructions.
4. Eat immediately or freeze for a firmer consistency.*
*If you freeze for later, this ice cream will get firmer than dairy ice cream in the freezer, so allow to sit on the counter for 10 minutes before scooping.