Coffee Chip Ice Cream
This Coffee Chip Ice Cream is such a delicious and refreshing treat! You'll love the simple ingredients in this vegan ice cream recipe, and you won't need an ice cream maker to enjoy. Dairy-Free, no-churn, and so easy to make!
Servings: 6
Ingredients
- 1 14oz can of full fat coconut cream
- 1 14oz can of full fat coconut milk
- 1 cup pitted dates
- 2 tbsp instant coffee
- 2 tsp vanilla extract
- 1/4 tsp sea salt + more to top
- 2/3 cup cashew butter
- 1 cup chocolate chips*
Instructions
- Begin by adding the coconut milk, coconut cream, pitted dates, and instant coffee to a medium sized saucepan. Bring the mixture to a boil, then remove from heat. Let sit for 10 minutes while the dates continue to soften, and mixture cools.
- Add the cococonut milk coffee mixture to a blender with vanilla extract, sea salt, and cashew butter. Blend until very creamy (this could take up to 3 minutes).
- Prepare a square baking pan (8x8) or loaf pan by lining with parchment paper. Pour the blended mixture into the pan and place in the freezer for 20 minutes.
- Remove from the freezer and test to see if it's cool. Stir in the chocolate chips. If the mixture is still a little warm, some of the chocolate chips will melt to create a chocolate swirl. You can wait to add more chocolate chips later (another 15-20 minutes).
- Freeze the mixture for at least 2-3 hours or until firm. To serve, let it sit at room temperature for a few minutes and run an ice cream scoop under hot water to scoop out.
- Top with any additional items like extra chocolate chips or chopped nuts. Sprinkle with additional sea salt if desired!
Notes
*Use dairy-free chocolate chips for a Vegan and Paleo version. My favorites are Lily or Enjoy Life.