Go Back
–+ servings
Print Recipe

Dairy Free Espresso Ice Cream with Fudge Swirl

This easy homemade ice cream is dairy-free, gluten-free, and has no corn starch, so it's a great safe option for those with food sensitivities. With bold flavors of coffee and chocolate, it's one of our hands-down favorite "nice cream" recipes!
Prep Time5 minutes
Cook Time10 minutes
Churning time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 5
Calories: 307kcal
Author: Anna Chesley

Equipment

  • 2 quart saucepan or double boiler
  • Ice cream maker

Ingredients

For the espresso ice cream base

  • 1 ½ cups almond milk
  • 2 eggs
  • 2 egg yolks
  • ½ cup sugar
  • 1 tablespoon espresso powder

For the chocolate swirl

  • ⅓ cup dairy free dark chocolate chips
  • ⅓ cup almond butter

Instructions

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 tablespoon 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!

Nutrition

Calories: 307kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 141mg | Potassium: 269mg | Fiber: 2g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 205mg | Iron: 1mg