Vegan Chocolate Coffee Coconut Ice Cream

When it comes to that pesky little sweet tooth, ice cream has ALWAYS been my downfall. Luckily I've found my favourite vegan products to satisfy the cravings. BUT I really wanted to try my hand at creating my own flavours! The best part about this recipe is that it doesn't require a fancy shmancy ice cream maker, just a food processor! One of my go to snacks is dark chocolate covered coffee beans (you can find them at the bulk barn), so yes, that is the inspiration for this tasty little treat!

In the past I've used bananas as the base for (n)ice cream, but I've found that it tends to solidify too much in the freezer - to the point where you have to let it thaw out a while before digging in (and really, who can wait that long!). I recently read that adding dates to your base helps keep your ice cream "creamy" rather than "icy," plus - it adds that natural sweetness! This recipe also involves mixing the ice cream a few times throughout the freezing process to help aerate the mixture; avoiding that rock hard - soak my ice cream scooper in hot water - ice cream!  

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan

Ingredients

  • 2 Cans Coconut Milk (Refrigerate overnight to let set; use only the thicker top portion)
  • 2 Cups Dates
  • 1/2 Cup Almond Milk
  • 1 Tablespoon Fine Coffee Grounds
  • 1 Tablespoon Cocoa Powder
  • 1/2 Teaspoon Vanilla 
  • 1/2 Cup Dark Chocolate Covered Coffee Beans 

Directions

Step 1: Scoop top portion of thickened coconut milk into a large mixing bowl. Using an electric mixer, whip for 5 minutes until you reach the consistency of whipped cream. Place in fridge until needed. 

Step 2: Place dates in a food processor and blend. Slowly combine almond milk, and blend until smooth. 

Step 3: Add coffee grounds, cocoa powder, and vanilla to food processor and blend until fully mixed. Add whipped coconut milk and blend until fully combined. 

Step 4: Line an ice cream tray with parchment paper, and fill with ice cream mixture. Place in the freezer for 20 minutes. 

Step 5: Crush chocolate covered coffee beans in food processor until broken down into small bits. Remove ice cream tray from freezer, and mix in chocolate covered coffee bean bits. Place back into freezer for 2 hours, mixing every 30 minutes. Place plastic wrap onto ice cream to keep from freezer burn while storing in cold temps!