COFFEE CHOCOLATE ICE CREAM (Dairy Free Option)

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I really like ice cream.  I get it from my Dad, who used to eat a bowl of ice cream every night.  He was a fan of butter pecan, which my youthful taste buds never appreciated growing up (ok, I’d suffer through a bowl if that’s all we had…lol). Such suffering. 

JUST A HANDFUL OF INGREDIENTS AND ICE CREAM WONDERLAND IT AT YOUR FINGERTIPS

Discovering a good 20 years ago that I was lactose intolerant put me out of ice cream world for a very long time.  Of course now dairy free ice cream options abound and I love to make my own so I can have my favorite flavors and invent new ones. 

This easy ice cream starts with 2 essential ingredients and then you can use that basic mix to go crazy with your own creations.  Add some fresh strawberries or even some berry jam to make a berry version.   Add in some of my lavender simple syrup to make a lavender berry version.  Yum.


Like matcha?  How about a bit of matcha to make a smooth matcha version.  


Leave your comments with your own ice cream creations.  I’d love to hear what you do with this.

4 INGREDIENT COFFEE CHOCOLATE ICE CREAM
(DAIRY FREE OPTION)


1 (11.6 ounce) can sweetened condensed coconut milk (or regular sweetened cond. milk)
1 can (13.5 ounce) full fat coconut milk (or equivalent amount heavy cream)
1/3 cup espresso or cold brew concentrate
4 Tablespoons chocolate hazelnut spread (like Native or Nutella)
1/4 cup chocolate chunks (optional)


Whisk together śweetened condensed milk, coconut milk and espresso or cold brew.   


If you’re using an ice cream maker you can partially freeze the mixture at this point according to your manufacturers instruction.  Mine takes about 15 minutes to get to a nice soft serve consistency,


Once to soft serve consistency, drizzle in the chocolate hazelnut spread (you might need to soften just a tiny bit int he microwave so that it’s slightly pourable).  Add in the chocolate chunks if using and mix until just barely combined so you have the streaks of the chocolate spread throughout the ice cream.  Mix thoroughly if you want it totally incorporated.


If freezing in a loaf pan, pour the mixture into the pan, place in the freezer for about 2 hours until it begins to set but not fully set.  Pull out and swirl in the chocolate hazelnut spread and chocolate chunks until combined.  Return to freezer and freeze until just set and scoopable.


I like to dust each ice cream serving with a bit of cocoa powder to drive home the chocolate flavor, but a couple chocolate covered espresso beans would also be great.