Celebrate summer with this dairy free Homemade Mocha Ice Cream! This is gluten free, vegan, and simple to make, not to mention super delicious!
Can you believe we’re over halfway through the month of July already?! The months summer months always seem to fly by. Time flies when you’re having fun!
One of our favorite ways to savor summer is to make some homemade ice cream! And since today is National Ice Cream Day, it’s the perfect time to get out your ice cream maker and try some new flavors, without the dairy and gluten of course!
Ice cream can be somewhat time-consuming, but you can skip a few steps without ruining your ice cream. We made this recipe faster by not cooking or heating any of the ingredients.
Normally when using granulated sugar you need to cook it a bit to dissolve, but I cut that step by using liquid cane sugar. Skipping the heating then cooling cuts hours off the time it takes to make ice cream!
If you want to add mix-ins, get creative! I have added mini chocolate chips or crumbled gluten-free sandwich cookies when the ice cream is done churning.
The key to great taste for this recipe is making sure you have good quality coconut milk and high quality instant coffee.
My favorite brand of instant coffee is Mount Hagen organic instant coffee – the best tasting I have found so far! I used decaf instant coffee in this recipe since I like to eat this in the evenings, but you can use caffeinated instant coffee if you like.
Check out our other dairy free frozen treat recipes!
- Dark Chocolate Fudgesicles
- Pomegranate Chia Popsicles
- Chocolate Cookies n Cream Ice Cream (DF GF)
- Pineapple Popsicles
- Strawberry Mango Popsicles
- Peppermint Chocolate Chip Nice Cream
- Homemade Mocha Ice Cream
- Chocolate Nice Cream
Homemade Mocha Ice Cream (Dairy Free)
Ingredients
- 1 cup lite canned coconut milk shaken & chilled
- 1 cup full-fat canned coconut milk shaken & chilled
- ¼ cup + 2 Tablespoons liquid cane sugar*
- 4 teaspoons good quality instant coffee I used decaf
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- 1 Tablespoon cocoa powder
Instructions
- Prepare your ice cream maker: if you have a new ice cream maker like mine that doesn’t use ice or salt, chill the container in the freezer for at least overnight. If you’re using an ice cream maker that uses ice and salt, prepare the ice cream maker by freezing the container for an hour or so.
- Prepare the coconut milk: shake up the cans of lite and regular coconut milk and put them in the fridge for several hours until thoroughly chilled
- Once the coconut milk is cold, whisk together the lite and regular coconut milk in a medium bowl, along with the liquid cane sugar, instant coffee, vanilla, salt, and cocoa powder. Whisk to mix thoroughly
- Following the directions for your ice cream maker, churn the ice cream until it has expanded and is mostly frozen, about 20-30 minutes.
- If you churn too long, a lot of air bubbles will fill the ice cream and it will be like frozen mousse. This will be easier to scoop right out of freezer but it will melt faster as well. If you don’t want a lot of air in your ice cream, then watch closely to make sure your ice cream doesn’t churn too much.
- Freeze in a sealed container for up to 1 month
- Enjoy!
Notes
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist