Mocha Ice Cream (Keto, Dairy-Free)
Deliciously dairy-free ice cream flavored with rich chocolate and espresso and loaded with chunks of cookies! -- without the sugar!
Prep Time15 mins
Chilling Time1 hr
Total Time15 mins
Servings: 4 servings
Calories: 192kcal
Ingredients
Mocha Ice Cream
- 1 13.7 oz can coconut milk full fat
- 1/4 cup monkfruit granules see notes for sub
- 1/4 cup cacao powder
- 3 Tbs natural almond butter
- 2 Tbs vanilla
- 3-5 tsp instant espresso powder
- pinch of pink salt
Cookies
- 2-4 cookies or dough recipe link below
Instructions
To make the ice cream:
- Place all ingredients in a blender and blend smooth.
- Taste and adjust to your preferred level of espresso, cacao, sweetness and/or salt.
- Chill mixture for 1-2 hours (see post for how to make without an ice cream maker)
- Churn mixture in an ice cream maker until thickened and no longer turning.
- Sprinkle ice cream with cookie crumbles or cookie dough chunks.
- Enjoy as soft-serve or transfer to a loaf pan and freeze until solid.
Notes
To store: Best served same day - freshly made. Keep frozen. Thaw on the counter to soften.
Sweetener alternatives: you may sub an equal amount of coconut sugar, maple sugar, organic sugar, or 1/8 tsp pure stevia powder.
To use a liquid sweetener: use only the coconut cream portion of the can + 2-3 Tbs maple syrup and 2-3 Tbs coconut water or other liquid.
Instant espresso may be subbed for a shot of espresso. Simply reduce the coconut water by 3 Tbs. Brewed coffee may work, too, if you use double strength.