Dairy-Free Mocha Ice Cream
 
Prep time
Cook time
Total time
 
This recipe is made to please coffee fans of all degrees. If you prefer a stronger scoop, see the option in the notes. Please note that the Prep time is hands-on time only. Allow plenty of time for chilling and freezing. If your ice cream maker insert requires freezing, make sure it is placed in the freezer at least a day ahead.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 (14-ounce) can coconut milk (regular, full-fat)
  • ½ cup maple syrup
  • 2 tablespoons strong coffee, or more to taste
  • ½ teaspoon vanilla extract
  • Pinch salt
  • 4 ounces chopped dairy-free dark chocolate or chocolate chips
Instructions
  1. Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
  2. Remove it from the heat, and stir in the vanilla and salt.
  3. Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk vigorously, until the chocolate is melted and smooth.
  4. Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.
  5. Refrigerate the mixture for 2 to 3 hours, or overnight.
  6. Churn the mixture in your ice cream maker, according to the manufacturer's directions.
  7. Pack the ice cream into a freezer-safe container and freeze for 4 to 6 hours, or until firm.
Notes
Want More Coffee? For a more intense coffee roast, increase the brewed coffee to ¼ cup or add 1 to 2 tablespoons of instant coffee, to taste.
Nutrition Information
Serving size: ⅙ batch Calories: 263 Fat: 16.8g Saturated fat: 12.8g Carbohydrates: 28.6g Sugar: 22.6g Sodium: 50mg Fiber: 2.2g Protein: 2.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-mocha-vegan-ice-cream