Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

I ate it as much as I possibly could get my hands on it as a child, which was at least once a week.

As I grew up, I craved ice cream more and more. 

Over time, especially in high school and college, my body couldn't handle dairy anymore.

I ignored this for many years until at the age of 25.

I burned out multiple times from stress and what I thought was a clean diet.

I felt too exhausted and unmotivated to do the activities that bring me joy. 

Once I removed dairy from my diet (about 90%), I have felt much better!

My mood improved, my sleep quality improved, and best of all, I have had more motivation than ever to follow my dreams.

I have not had a burnout in 2.5 months! 

I've been cooking almost every day, even if it's for 5 minutes and have even decided to share 5 of my favorite take-out recipes over the next 5 days. Join the fun here! 

Now, I get to enjoy all my favorite recipes without feeling sick afterward.

I bring to the world my FAVORITE flavor of ice cream, COFFEE!!! And chocolate (duh). Two of my favorite things combined into one = all the yaaaaasss!!!

Here's the recipe!

Credits to: https://minimalistbaker.com/coffee-coconut-ice-cream/

Ingredients:

• 2 13.5-ounce cans of quality full-fat coconut milk or almond milk (roughly 3 1/2 cups) ** I used one can of coconut milk and ~1.5 cups of almond milk

• 1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/4 cup maple syrup and 1/4 cup honey )

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

• 1/2 - 1 cup chocolate chips (find my chocolate recipe here)

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
3) Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
4) Transfer to ice cream maker and prepare according to manufacturer instructions (30-35 minutes). Add chocolate and let churn for 5 more minutes.
5) Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Dairy-Free Double Chocolate Ice Cream

I scream! You scream! We all scream for ice cream!

But wait...

What if you, your friend, your child, etc. is lactose intolerant or has a sensitivity to dairy?

It totally makes sense with all of the hormones added to our milk nowadays. *cough* Monsanto *cough*

It's no wonder why so many people can't tolerate dairy anymore.

One of those people being myself.

I recently did a pantry makeover in my parents' kitchen and found tons of dairy laden ice cream. it inspired me to make a healthy swap to this house staple. Check it out!

I grew up on the stuff and after a quarter century of eating it, my body can no longer handle it.

Instead of feeling sorry for myself or deprived, I felt inspired to make a delicious recipe that can help people be able to enjoy ice cream without the yucky feeling afterward.

As a bonus, there is very little sugar and this can easily be omitted. 

It uses coconut milk, but can also be swapped for almond milk or any other type of nut milk.

What are you waiting for? You NEED to try this ice cream. Find the recipe below!

Credits to: https://minimalistbaker.com/vegan-chocolate-ice-cream/

Ingredients:

• 3/4 Cup almond milk

• 1 Can full-fat coconut milk or coconut cream (the thicker the cream, the better)

• 2 Tbsp maple syrup or honey

• 2/3 cup Unsweetened cocoa powder

• 1/4 tsp sea salt

• 6 Ounces dark chocolate, finely chopped (~1 cup chopped) ** Can use store bought or use my homemade chocolate recipe

• 1/2 tsp pure vanilla extract

• Toppings: chopped nuts or fruit work great! 

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) The same day, prepare your base. Add the almond milk, maple syrup, coconut milk, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
3) Remove from the heat and add the chocolate and vanilla. Whisk until melted.
To remove any graininess, add to a blender and blend for 30 seconds on high. 4) Then transfer to a mixing bowl and chill thoroughly overnight.
4) The next day, add your chilled base to the ice cream maker and churn according to the manufacturer's instructions - about 30 minutes or until it looks like soft serve (see photo).
5) Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. Top with desired toppings!