Espresso Ice Cream | Joyful Healthy Eats

Why This Espresso Ice Cream Is the Best Summer Dessert

This espresso ice cream is ultra rich, but surprisingly healthy! Here’s why you’re going to want to eat it all summer long.

• Dairy-free. Because even if you eat dairy, no one wants dairy bloat in the summer! And if you swap the honey for maple syrup, this espresso ice cream is vegan too.
• Paleo. This ice cream is also paleo-friendly since it doesn’t contain any dairy or processed sugars.
• Deep, rich flavors. The combination of espresso and chocolate is ultra decadent—and perfect for adding to a warm Almond Butter Vegan Brownie for dessert.

What You’ll Need

Here’s a list of the ingredients you’ll need to make this espresso chip ice cream. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Coconut milk – Use canned full-fat coconut milk for this recipe.
• Honey – For natural, refined-sugar-free sweetness. Maple syrup, agave nectar, or date syrup also work.
• Vanilla extract – Enhances the flavor with a warm, aromatic note.
• Espresso – This adds a bold coffee flavor, but it can be replaced with strongly brewed coffee if you don’t have an espresso machine.
• Dark chocolate chips – If you want to keep this recipe without refined sugar, look for sugar-free chocolate chips.

How to Make Espresso Ice Cream

While it requires a little time and patience, everything about this recipe is EASY! Here’s what you’ll need to do.

• Warm the ingredients for the base. Add the coconut milk, honey, vanilla, and espresso to a saucepan over medium heat. Cook until the honey melts into the rest of the ingredients.
• Chill. Transfer the coconut milk mixture to a container with a cover and refrigerate for 2 hours.

Tips and Variations

Here are some additional tips and variations for this espresso ice cream recipe.

• Make it stronger. If you want a bolder coffee flavor (and some extra caffeine too), add an extra 2 ounces of espresso or coffee.
• Use mini chips. These are easier to eat than regular size chocolate chips when frozen and they give you more even distribution of the chocolate.
• Don’t swap in lite coconut milk. It’s fine for using in soups and smoothies, but if you try using it in this espresso ice cream, it won’t be rich and creamy.
• Give it a swirl. Add a swirl of salted caramel before freezing for some extra decadence. (This is a must for caramel latte fans!)
• Try other mix-ins. Like crushed Oreos, toffee bits, or chocolate covered espresso beans.

How to Store

Transfer the ice cream to an airtight container, pressing a layer of plastic wrap or parchment paper directly onto the surface before sealing the lid. A loaf pan also works well for ice cream; press plastic wrap on top, then add foil over that for double protection against freezer burn. Eat the ice cream within 2 weeks. (Luckily that’s never a problem in my house!)

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