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–+ servings
clean eating ice cream

Espresso Chocolate-Chunk Ice Cream

Course: Dessert
Cuisine: Frozen Treats
Recipe Type: 90/10 Dairy Free, 90/10 Freezer Meals, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian
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.