No more overspending on expensive dairy-free ice creams, this easy coffee ice cream with fudge swirl is all you need! Made from only a few nourishing ingredients, it’s no-churn and safe for paleo, GAPS, and keto diets!
Coffee ice cream with fudge swirl.
I’m sure if you’re here looking at dairy-free ice cream recipes you’re in the same place I’ve been: frustrated. All the healthy ice creams of milk cream, eggs, and sugar are out the door due to dairy intolerance, and the only options for dairy-free ice cream is full of weird ingredients you would probably never eat on a normal day.
Thankfully, dairy-free ice cream isn’t that hard to make at home. And it happens to be even cheaper than store-bought! While there are plenty of yummy versions of dairy-free ice cream out there, my absolute current favorite is this tasty coffee ice cream with fudge swirl. ‘Cause you can’t go wrong with coffee and fudge. Am I right?
To knock this delicious ice cream recipe out of the park, it’s no-churn, too! Just puree the ingredients in the blender (or alternatively you could whisk it real good…) and pour into a freezer-safe container. Mix up the fudge and swirl in, and you’re good to go! Just grab a spoon and dig in…
Your gut and your wallet will thank you for making your very own ice cream at home. I promise.
Ya’ll probably know how much I love making everything myself as much as possible. But for ice cream, my easy homemade coconut milk just doesn’t cut it. I’m 99.9% sure this has to do with the low fat-content of most shredded coconut. So for homemade ice cream I like to use full-fat coconut milk from the store. My favorite is Thai Kitchen. Specifically the coconut milk in the carton because it doesn’t have anything but coconut and water in it. I just get it from Walmart, but you can also get it on Amazon. If you’re wanting to make sure your coconut milk is organic, then you can try Native Forest or Aroy-D.
Though you can always use whatever you want, I am kinda picky about the coffee that I use. Just organic, please. Coffee beans are one of those things that are heavily sprayed with pesticides, so buying organic is important. I really love the organic options from Aldi, and that’s where I get my coffee. My husband likes the 365 organic decaf (what?!) from Whole Foods and Wicked Joe organic French decaf (I like that this one is also fair-trade). Just use whatever you like, and make it however you like it made – strong, weak, somewhere in the middle… whatever floats your boat.
I much prefer the taste of regularly caffeinated coffee in this ice cream, but if you are ok with the taste of decaf one bonus to using that is you can eat your fill of coffee ice cream as a bed-time snack! When it’s full of caffein I try to restrain myself to eating it for breakfast….
Yes, this ice cream contains raw egg yolks. But you needn’t be afraid! While it is true that “normal” eggs from factory-farmed hens should never be eaten raw, if you have a good source for pastured, organic eggs, those raw yolks are packed with so many things your body needs! In fact, raw egg yolks are one of the best ways to get vitamins B6, folate, B12, A, D, E, and K into your diet. Plus, 90% of the egg’s calcium and iron are in the yolks!
Of course, if you’re allergic to eggs, or don’t like the way they taste, you can leave them out of the ice cream. Just note that it won’t be as good for you, nor will it be as creamy. So… if you’re leaving out the yolks, you might want to churn it.
For the fudge swirl I use my absolute favorite cocoa powder from Azure Standard. It’s organic, fair-trade, and the cheapest cocoa I can find. If you don’t order from Azure Standard (which you really probably should be doing), you can just use whatever cocoa powder you like.
Sweetener & misc.
As pretty much always, I sweeten things with honey. It provides the most nutrients and health benefits, and it tastes delicious! If you can’t do honey, you can try stevia or monk fruit sweetener. Or even maple syrup would probably be yummy. You’re on your own with the amounts, though, ’cause I haven’t tried any of these out…
I like to throw a few tablespoons of avocado oil in this ice cream. It adds a little healthy fat, as well as helping the ice cream not freeze quite so solid. Dairy-free ice creams like to do that, so we gotta give them a little help. If you don’t want to use avocado oil, you can just leave it out. Don’t substitute it with coconut oil, that will just make the coffee ice cream freeze harder!
For a little flavor booster and some added minerals, I like to add a few pinches of salt, too. I use Himalayan salt, but sea salt is good, too. Regular old table salt is pretty worthless, so don’t bother if that’s all you’ve got. 🙂
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Coffee Ice Cream with Fudge Swirl
Free from grain, gluten, dairy, and refined sugar.
For the ice cream:
1 3/4 cups full-fat coconut milk
1/4 cup coffee
1/4 cup honey (see above note for keto)
3 tablespoons avocado oil
4 fresh, organic egg yolks
1/4 teaspoon salt
For the fudge swirl:
1/4 cup cocoa powder (I love this organic, fair-trade stuff from Azure Standard!)
2 tablespoons avocado oil
2 tablespoons honey (see above note for keto)
1/4 teaspoon vanilla
Combine all the ice cream ingredients in a blender (I use a Blendtec) and puree until smooth. Pour into a freezer-safe container (I just use a loaf pan), and freeze until set, stirring every hour.
In a liquid measuring cup or bowl combine all the ingredients for the fudge swirl. Stir until smooth and combined. Drizzle fudge mixture over solidified ice cream, then gently fold in with a spoon.
Return ice cream to freezer for a bit so the fudge swirl can firm up.