There are few treats that I like more than Coffee Chocolate Chip Ice Cream.
Actually now that I’m really thinking about it, there is no treat I like more than Coffee Chocolate Chip Ice Cream.
My mom said she ate a LOT of Haagen Dazs Java Chip ice cream when she was pregnant with me and I’m pretty sure that’s why I’ve had a life long affinity for chocolate and coffee (I remember being in like 4th grade at dance class and helping myself to the coffee pot that was left out for the dance moms… so there’s that.)
And of course, a lifelong love for coffee chocolate chip ice cream.
I was the weirdo kid who always chose Jamoca Almond Fudge at Baskin Robbins. And my mom and I looooved Ben & Jerry’s Coffee Coffee Buzz Buzz Buzz and would always get it on our trips to Florida to se my Grandma. And then Starbucks released an AMAZING Java Chip at grocery stores- that stuff was the bomb.com
I could go on and on of all the different coffee chocolate chip ice creams I’ve tried and loved but I’m pretty sure that by now, you get the point.
I like my coffee chocolate chip ice cream super coffee-y (not a word) and super chocolate chunky but since these days I’m trying to avoid dairy and refined sugar and other fillers/additives that a lot of other ice creams have, I decided to try my own homemade version!
I was a little nervous but it came out super creamy, and of course super coffee-y and chocolate chunky too!
This ice cream is incredibly easy to make, has minimal ingredients and you can keep it 100% refined sugar free if you use chocolate chips or chunks without cane sugar. I used a mixture of Eating Evolved 85% chocolate chopped into chunks and Enjoy Life Extra Dark Chocolate Chips (which does contain cane sugar) but you can totally omit!
The hardest part of making your own ice cream? The waiting! I was ready to eat it from the moment I decided to make it- but trust me it’s well worth the wait!
It doesn’t get super icy like a lot of other non-dairy ice creams do but it does need a little extra time to thaw! Both my husband and I didn’t feel bloated or blah or sugar hungover after eating it!
Also, because I had left over chocolate magic shell from the mixed berry pops I made, I got a little crazy and dipped some gluten free cones into the chocolate!
I have to admit the cones themselves were just okay. I need to find some better ones out there! (If anyone knows of any please share!) But the extra crunchy chocolate cone with the ice cream was a big success! 🙂
Coffee Chocolate Chunk Ice Cream (Dairy + Refined Sugar Free)
What you need:
- 2 cans full fat coconut milk
- 2 tbsp arrowroot starch (to thicken)
- 1/2 cup maple sugar (can sub with syrup)
- 1 cup strongly brewed coffee
- 1 tbsp ground coffee beans (you can omit – I just added for extra texture- I used Trader Joe’s Coffee á Cocoa)
- 1 tsp vanilla
- 1/4 tsp salt
- Set aside 1/2 cup of coconut milk in a medium bowl.
- In a large sauce pan, add the rest of the coconut milk, maple sugar (or syrup) and salt and whisk to combine
- Tun the oven to medium-low and still for about 2-3 minutes until the sugar has dissolved
- Add the 2 tbsp Arrowroot to your coconut milk and stir until dissolved, then add to sauce pan and stir.
- Add in brewed coffee, vanilla and ground coffee if using.
- Increase the heat to medium. Stir occasionally and continue to cook the base until it has thickened enough to coat the back of a spoon, about 7 minutes. Do not allow the base come to a boil.
- Remove the mix from the stovetop and pour into a shallow glass dish and allow to cool bit. Refridgerate for at least 3 hours (or overnight).
- Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge.
- Remove the mix from the fridge once it’s completely chilled and slightly pudding-like in texture.
- Pour the mix into your ice cream machine and follow instructions of your ice-cream maker.
- Churn the ice cream in maker until it thickens considerably (Depending on your machine, this could take anywhere from 10 to 20 minutes)
- Add the chocolate chips/chunks once it looks like it’s almost done churning.
- Scoop the ice cream from the maker into your freezer container, top with a few extra chips (optional of course!) and freeze for at least 4 hours to harden
- Once ready to eat, let ice cream thaw for a few minutes before scooping.
- Serve and enjoy!
Happy Ice Cream Eating!