This recipe is a variation on one that’s been swimming around for a while now, along the lines of the 5-minute frozen banana ice cream, but if you’re not into the taste of overripe bananas then this will be much more down your alley.
This recipe is much more delicious than any dairy-free, soy-free, sugar-free recipe has any business being. It’s naturally sweet, creamy and chocolatey–with a nice boost of coffee too!
The thrust of this recipe is all in the prep…which literally involves making a coffee and putting things in the freezer. That’s it. All that’s left then is to sleep (I recommend prepping this recipe the night before you want to eat it) and then to throw everything into a blender and blend it for about 30 seconds. This could be, hands down, the easiest ice cream you ever make.
(Feeds 4-8, depending on how greedy you are!)
2 cans of coconut milk
2 tablespoons of cocoa or raw cacao
1 cup almond milk
1/2 cup strong coffee
1 tablespoon agave nectar (or honey if you’re not vegan)
The night before you want to eat this ice cream, make 1/2 a cup of strong coffee
Place the almond milk into a bowl and stir the cocoa and agave nectar/honey into it, then add the coffee
Pour this mixture into one or two ice cube trays and let it freeze over night
Also place the 2 cans of coconut milk into the fridge–and go to sleep!
When you’re ready for the ice cream, throw all the choco-coffee ice cubes into a blender
Open both cans of coconut milk and spoon out the solid cream at the top; leave the watery milk at the bottom of the can
Throw the cream into the blender and blend for a few seconds at a time until the ice cream reaches your desired consistency; don’t over blend or you will get soft serve ice cream!
Serve immediately OR transfer to a container and throw into the freezer for future use
If you re-freeze this ice cream, you will need to let it thaw then give it a good stir before you serve it again. You can also just blend it for a few seconds again. The ideal consistency, for me, is a soft scoop; not too hard and not too soft!
This is so delicious you won’t believe it’s so easy to make–and that’s a good thing, because neither will your guests! For an extra treat, you can toast some slivered almonds and melt some dark chocolate; when you’re ready to serve, stir the melted chocolate into the ice cream for a double chocolate ripple then top with the toasted almonds and coco rayado. So perfect!
With no soy, no sugar and no dairy, this is almost no-guilt ice cream. But it certainly doesn’t taste that way!