Dairy-Free Mocha Ice Cream
Dairy-free ice cream using coconut milk as the base with coffee and chocolate to make this delicious 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.