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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Coffeehouse Mocha Ice Cream made Simply from Your Pantry

    Coffeehouse Mocha Ice Cream made Simply from Your Pantry

    7
    By Alisa Fleming on July 29, 2012 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    This dairy-free mocha ice cream recipe was a bit out of the norm for me, since I can’t stand coffee. Yes, I know, sin of all sins, I’m just not a lover of the bitter bean. But, I’m also not one to turn down a deal. When my husband said he wanted to walk to Starbucks for a free coffee day, dairy-free mocha ice cream instantly popped into my head. So I picked up a free coffee for myself, headed home, and started churning.

    Dairy-Free Mocha Ice Cream Recipe - a cool vegan coffeehouse-style treat from your pantry. Vegan, soy-free, gluten-free

     

    Dairy-Free Mocha Ice Cream that Will Perk You Up

    Despite my aversion to coffee, I enjoyed the depth and flavor of this dairy-free mocha ice cream. My husband liked both the base recipe below, and the batch with more coffee added. You choose how strong you want to make it! I originally shared this recipe a decade ago, and have since updated it with more details. I’ve also got a few more modification options with these FAQs.

    What Chocolate Do You Recommend?

    I use 70% dark chocolate for this dairy-free mocha ice cream. I think adding a darker chocolate lends more depth to the flavor. At the time, I chose to use Scharffen Berger. You might like Chocolove, for it’s smooth richness, or Enjoy Life, for allergy-friendly. And of course, you can simply use your favorite dark or semisweet dairy-free chocolate chips.

    Can I Use a Different Sweetener?

    Of course! I like the sultry flavor of maple syrup in this blend. But regular sugar, honey, or your favorite mocha sweetener will work just fine. Your basically making a creamy frozen mocha!

    Will Milk Alternative Work Instead of Coconut Milk?

    I don’t recommend it. You’ll get watery ice milk instead of dairy-free ice cream. For coconut-free, you can substitute cashew cream or pureed firm silken tofu + enough milk beverage to equal about 1 3/4 cups.

    Can I Make this Recipe without an Ice Cream Maker?

    Yes, there are a few methods. See our guide to Homemade Dairy-Free Ice Cream without an Ice Cream Maker.

    Dairy-Free Mocha Ice Cream Recipe - a cool vegan coffeehouse-style treat from your pantry. Vegan, soy-free, gluten-free

    Special Diet Notes: Dairy-Free Mocha Ice Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly!

    Dairy-Free Mocha Ice Cream
     
    Print
    Prep time
    15 mins
    Cook time
    5 mins
    Total time
    20 mins
     
    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: Alisa Fleming
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    7 Comments

    1. Pingback: 20 Healthy Ice Cream Recipes For Your Guilt-Free Summer Snacking | WIN-WIN FOOD

    2. Pingback: Put A Coconut On It! Cooking with Coconut

    3. Pingback: » All the Desserts

    4. gratefulfoodie on September 23, 2012 8:46 pm

      Okay, I’m a bit intimidated by ice cream. I don’t have an ice cream maker but I have a Cuisanart soft serve maker. Could I try this recipe with that machine?

      Reply
      • Alisa Fleming on September 26, 2012 7:53 pm

        You know, I’m not familiar with a soft serve maker. If it works with “regular” ice cream recipes, then it should work with this one!

        Reply
    5. Ricki on August 6, 2012 4:42 pm

      Sounds perfect. And I think it’s so funny that you went all the way to Starbuck’s to get a coffee–then only used 2 Tbsp of it!! 😉 But probably more than enough coffee flavor for me, since I haven’t tasted the bitter bean for over 10 years!

      Reply
      • Alisa Fleming on August 6, 2012 5:03 pm

        Well, it got us out on a walk, so no waste there. It got some use in experiments too 🙂

        Reply

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