Craving a luxurious dessert that's both dairy-free and irresistibly delicious? Get ready to transform your kitchen into a gourmet ice cream parlor with this mind-blowing Dairy Free Mocha Cappuccino Ice Cream! Imagine a creamy, rich dessert that combines the bold intensity of coffee with deep chocolate notes, all without a drop of dairy. This recipe is about to become your new obsession - perfect for health-conscious foodies, lactose-intolerant dessert lovers, and anyone who wants to experience pure culinary magic in every spoonful!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup brewed coffee
- 1 tsp vanilla extract
- 1/4 cup dairy-free chocolate chips
Instructions
- In a medium saucepan, combine coconut milk and sugar over medium heat, whisking constantly until sugar completely dissolves and mixture becomes smooth.
- Sift cocoa powder into the warm coconut milk mixture, stirring vigorously to prevent any lumps from forming and ensure a uniform chocolate flavor.
- Add brewed coffee and vanilla extract to the mixture, continuing to whisk until all ingredients are thoroughly integrated and the mixture is glossy.
- Remove the saucepan from heat and allow the mixture to cool to room temperature, stirring occasionally to prevent skin formation on the surface.
- Once cooled, transfer the mixture to a shallow freezer-safe container and place in the refrigerator for about 2 hours to chill completely.
- After chilling, pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, gradually sprinkle in dairy-free chocolate chips to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula, and freeze for an additional 2-3 hours until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Use full-fat coconut milk for the creamiest texture possible
- Sift cocoa powder carefully to prevent lumps and ensure smooth consistency
- Chill your mixture thoroughly before churning for best results
- If you don't have an ice cream maker, try the no-churn method by freezing and stirring every 30 minutes
- For extra richness, use high-quality cocoa powder and freshly brewed espresso
- Let the ice cream soften for 5-10 minutes before serving for the perfect scoopable texture
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 2g
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
