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Espresso Chocolate-Chunk Ice Cream

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Any world where chocolate and coffee collide is a world in which I could live.  This clean eating ice cream is a great way to have a treat without the guilt!

Want something a little more fruity instead?  Try this dole whip recipe.

clean eating ice cream
clean eating ice cream

Espresso Chocolate-Chunk Ice Cream

Author: Heidi Boortz
Servings : 10

Ingredients

Ice Cream

  • 2 cans coconut milk full fat, not lite
  • 1/2 cup pure maple syrup
  • 2 1/2 Tbsp espresso powder
  • 1 Tbsp vanilla extract
  • 3 Tbsp almond butter no sugar added

Chocolate Chunks

  • 2 Tbsp coconut oil
  • 2 Tbsp cocoa powder or dark cocoa powder
  • 1 Tbsp honey or pure maple syrup
  • 1 tsp vanilla extract

Instructions

  • Add coconut oil to a small saucepan. Heat until melted. Stir in cocoa powder until smooth. Remove from heat. Stir in honey and vanilla until smooth. Pour onto a parchment lined plate. Freeze 30 min to 1 hour.
  • While chocolate is hardening, combine all ice cream ingredients (coconut milk through almond butter) in a blender. Blend until smooth. Add to an ice cream maker, while maker is running, and process until frozen to a soft serve consistency. Remove chocolate from freezer and chop into rough chunks. Fold chunks into ice cream. Freeze until ready to serve.
Tried this recipe?Let us know how it was!
clean eating ice cream
Espresso Chocolate-Chunk Ice Cream
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