Vegan Coffee Ice Cream with Chocolate Chunks

I’m well aware that I’m an outlier when it comes to the subject of ice cream.  As a child I could easily pass up a bowl of ice cream for just about any other “baked” item.  I remember being disappointed if I went to a birthday party where sundaes were served in lieu of cake.  In my book that was straight up heresy.  Who doesn’t do cake at a birthday?  Oh, and cake that is automatically served with a scoop of ice cream?  Now that’s just plain crazy talk.  I mean, maybe someone doesn’t want the delicate crumb of their cake sopping up that puddle of melted ice cream.

Before anyone begins to worry about my sanity, I will reveal that I have a weakness for one kind of ice cream…..coffee ice cream.  Creamy, rich, and complex, I love the stuff.  From a disturbingly early age I was addicted to Haagen Daz Coffee Ice Cream.  Now that I no longer eat dairy I was content to savor my memories and move on.  Or so I thought.

Then this summer, I began tinkering with coconut milk ice creams.  The first time I tasted this fresh out of the ice cream maker, I was in love all over again.  I think you will be too.

Vegan Chocolate Chunk Ice Cream

  • 3 1/2 cups organic coconut milk, unsweetened
  • ¾ cup agave syrup
  • 1 teaspoon vanilla extract (see notes if you are corn-free)
  • 2 teaspoons cocoa powder
  • 1 1/2 tablespoons instant espresso powder
  • pinch of salt
  • 3/4 cup chocolate chunks or chocolate chips (for stirring in at the end)

—>  In a large glass bowl mix all ingredients EXCEPT the chocolate chunks vigorously- until your ice cream base is well combined.  I use an immersion blender for this task, but a hand held mixer will work too.

—>  Refrigerate for at least 3 hours or overnight.

—>  Mix in ice cream maker according to manufacturer’s directions.  I process mine for no longer than 20 minutes in order to preserve a creamy texture.

—>  When the ice cream is done mixing, stir in chocolate chunks with a sturdy spatula.  The ice cream will look like soft serve frozen yogurt at this point and it should be fairly easy to mix the chocolate in by hand.

—>  Place ice cream in an airtight container and freeze for an hour or two before serving.  (if you can wait that long!)

Serves 4-6

4 thoughts on “Vegan Coffee Ice Cream with Chocolate Chunks

  1. Arhh I scrolled down too much and saw Florentines again! LOL. I really love those desserts… I love coffee ice cream too and actually finished the whole container slowly throughout the summer. Using coconut milk – that’s an interesting combination with coffee flavor. I can imagine but I bet it’s whole a lot better when I taste this ice cream. I always love your dessert Terris! 😉

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