With bold flavors of coffee and chocolate, this decadent homemade ice cream is dairy-free, gluten-free AND has no corn starch or soy!
When you have food sensitivities, it can sometimes feel like EVERYTHING is off limits.
There's no "just stopping to pick up a pizza." Going to parties means planning ahead for alternative treats.
And ice cream...
For those with both gluten and dairy sensitivities, the list of available options is very short, and very expensive!
Thankfully, if you have an ice cream maker, it's both affordable and actually really easy to make your own dairy free ice cream at home.
Also, apparently all the hip foodies are calling dairy free ice cream, "nice cream" now, by the way. Did you know this was a thing? Because I sure didn't.
Regardless of what we call it, there are some great dairy free ice cream recipes out there!
This recipe I'm sharing today is definitely going on our own list of go-to favorites. Both of my kids made sure I knew this was their "FAVORITE, BEST, MOST DELICIOUS" homemade ice cream we've made yet.
And we have made our share of homemade ice cream, let me tell ya!
Anything with the flavors of coffee and chocolate has my heart, so I've been tweaking this recipe for a while. But previous versions were based on coconut milk, rather than almond milk. And for some reason with this particular flavor combination, the unsweetened almond milk really is what allows the various flavor highlights to shine through.
You'll notice that this recipe is a bit more heavy on eggs than most ice cream recipes. The healthy fat and protein serves this recipe well, both by improving the smoothness and texture of the finished ice cream, and by helping it not to melt as quickly as most non-dairy ice cream recipes.
In addition, from a health perspective, I find that it's so much easier on our bodies to gracefully handle the extra sugar of this special treat, when it's partnered with a little extra protein.
All in all, it's one of those easy Dairy Free, Gluten Free recipes that just works, and helps being on a "food list" not feel so restrictive. Hooray for that!
Dairy Free Espresso Ice Cream with Fudge Swirl
- 2 quart saucepan or double boiler
- Ice cream maker
For the espresso ice cream base
For the chocolate swirl
- ⅓ cup dairy free dark chocolate chips
- ⅓ cup almond butter
Prepare the cooked ice cream base
- In saucepan or double boiler, combine almond milk, eggs and egg yolks, and sugar.1 ½ cups almond milk, 2 egg yolks, ½ cup sugar, 2 eggs
- Stirring frequently with a french whisk, cook over low heat until mixture begins to thicken. A spoon drawn through the mixture should leave a trace that lasts for just a moment.
- Add the espresso powder and whisk well to fully incorporate.1 tbsp espresso powder
- Remove heat and allow mixture to cool to room temperature. It's ok to speed this up by setting it in the refridgerator, or pouring the mixture into a bowl set on ice.
While the ice cream base is cooling, prepare the fudge swirl
- In a small sauce pan, over low heat, melt and stir chocolate chips and almond butter until well combined. Remove from heat, and allow to come to room temperature.⅓ cup dairy free dark chocolate chips, ⅓ cup almond butter
Churn the ice cream
- Once the mixture has cooled, add it to the churning tub of your prepared ice cream maker. Follow the "ICE CREAM" instructions included with your ice cream maker to churn until it's the correct consistency. Depending on whether your machine has a built-in cooling system, the time this requires may vary. Mine does not have an internal refrigeration feature, and with a well-frozen tub, this process takes just about exactly 25 minutes.
- Once the ice cream base is the correct consistency, add the chocolate swirl mixture. Continue churning just until chocolate is well swirled through the entire batch.
- Remove ice cream from the tub of the ice cream maker, and either serve promptly, or store in freezer-safe containers. Enjoy!