Coffee and Dark Chocolate Ice Cream
This vegan ice cream blends bold coffee with rich dark chocolate for a no-churn dessert that screams decadence without the dairy drama.
Ingredients
- 1½ cups full-fat coconut milk
- 1 cup cashew milk or almond if you’re feeling rebellious
- ¾ cup maple syrup
- ¼ cup strong brewed espresso cooled
- ½ cup vegan dark chocolate chunks
- 2 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch for creamy vibes
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Whisk coconut milk, cashew milk, cocoa, espresso, maple syrup, and cornstarch in a saucepan.
- Simmer over medium heat until thickened, about 8–10 minutes. Stir like you’re mad at your ex.
- Remove from heat, add vanilla and salt. Let cool—both emotionally and literally.
- Blend the mixture until smooth and sexy.
- Fold in dark chocolate chunks. Feel proud.
- Pour into your container, cover, and freeze for at least 6 hours.
- When ready, let it sit at room temp for 5 minutes before scooping.
- Eat directly from the container—who are we trying to impress?
Notes
📊 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 6%
- Calcium: 4%
- Potassium: 5%
- Folate: 3%
💡 Extra Tips to Slay the Flavor
- Chill the base before freezing—it helps avoid crystal drama.
- Use espresso powder for a stronger coffee vibe.
- Top with cacao nibs, coconut flakes, or emotional support.
- Want mocha madness? Swirl in extra melted chocolate before freezing.
- Hide from children and partners—this one’s yours. 💁♀️