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Coconut Espresso Ice Cream

Whether you are dairy free or not, you will love this Coconut Espresso Chocolate Chip Ice Cream. It's thick, creamy and just the right amount of sweetness. You won't believe how delicious it is without cream and it requires only five ingredients. {gluten-free, vegan, dairy-free}

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 154 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Can coconut milk
  • 1 can coconut cream
  • ¼ - ½ cup honey
  • 1 tablespoon espresso powder
  • 1 cups Enjoy Life Chocolate Chips I used mini and morsels

Instructions

    Cup of Yum
  1. Turn the burner on medium-high and whisk together the coconut creams, honey and espresso powder.
  2. The mixture should come to a low bowl. Turn down to low and cook for about five minutes, stirring frequently. You will have to whisk well, bc the coconut milk separates in the can.
  3. Remove from pan and place in the fridge for several hours. Or you can place the container on the counter in a large bowl of ice. It must be cold before you put it in the ice cream maker.
  4. Add chocolate chips and stir. You cannot add chocolate chips to a warm coconut mixture or they will melt.
  5. Pour into your ice cream maker and follow manufacturers directions.
  6. It took mine about 20 minutes to come together.
  7. Serve immediately for soft-serve style or place back in the freezer for a hard packed ice cream.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 4mg (1%) Sodium 20mg (1%) Potassium 29mg (1%) Sugar 18g (36%) Vitamin A 65IU (1%) Vitamin C 0.2mg (0%) Calcium 35mg (4%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 20mg 1%
Potassium 29mg 1%
Sugar 18g 36%
Vitamin A 65IU 1%
Vitamin C 0.2mg 0%
Calcium 35mg 4%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.