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 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.
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!
- 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
- Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
- Remove it from the heat, and stir in the vanilla and salt.
- 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.
- Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.
- Refrigerate the mixture for 2 to 3 hours, or overnight.
- Churn the mixture in your ice cream maker, according to the manufacturer's directions.
- Pack the ice cream into a freezer-safe container and freeze for 4 to 6 hours, or until firm.
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