Coffee Chip Ice Cream
Coffee Chip Ice CreamThis vegan Coffee Chip Ice Cream is creamy, naturally sweetened with dates, and packed with healthy fats from coconut and cashew butter. Quick to make and no-churn, it’s perfect for a satisfying dessert anytime. Chocolate chips can be added for a swirl of indulgence, making this a freezer-friendly treat that’s both delicious and nutritious.
Equipment
- 1 Medium saucepan
- 1 Blender
- 1 8×8 inch or loaf pan
- Parchment paper
- Ice-Cream Scoop
Ingredients
- 14 oz full-fat coconut cream
- 14 oz full-fat coconut milk
- 1 cup pitted dates
- 2 tbsp instant coffee
- 2 tsp vanilla extract
- ¼ tsp sea salt plus extra for topping
- ⅔ cup cashew butter
- 1 cup chocolate chips use dairy-free for vegan version
Instructions
- Prepare the Coffee-Date Base: Start by gathering your coconut milk, coconut cream, pitted dates, and instant coffee. Pour the coconut milk and coconut cream into a medium-sized saucepan over medium heat. Add the pitted dates and sprinkle the instant coffee on top. Stir gently to combine all ingredients. Bring the mixture to a gentle boil, allowing the dates to soften and the coffee to infuse its rich aroma. Once it reaches a boil, remove the pan from heat and let it sit for 10 minutes. This resting period softens the dates further and allows the flavors to meld, creating a naturally sweet, coffee-flavored base.
- Blend Into Creamy Perfection: Transfer the cooled coffee-date mixture into a high-speed blender. Add the vanilla extract, sea salt, and creamy cashew butter. Blend on high for 2–3 minutes, or until the mixture is ultra-smooth and creamy. Scrape down the sides of the blender as needed to ensure there are no chunks of dates remaining. This step is essential to achieve a velvety, ice cream-like texture without using an ice cream maker.
- Prepare the Freezing Pan: While blending, line an 8×8 inch square baking pan or a loaf pan with parchment paper. Make sure the paper extends slightly over the edges for easy lifting later. Pour the blended mixture evenly into the prepared pan, smoothing the top with a spatula. This step ensures your ice cream sets evenly and is easy to remove when fully frozen.
- Initial Freeze for Texture: Place the pan in the freezer for 20 minutes to allow the mixture to begin setting. After this initial freeze, check the texture by gently stirring. If you add chocolate chips at this stage, some may melt slightly, creating beautiful chocolate swirls throughout the mixture. For a more defined chocolate chip texture, wait to stir them in after the mixture has firmed a little more.
- Fold in Chocolate Chips: Once the mixture is slightly firm but still soft, gently fold in the chocolate chips. Be careful not to overmix; you want the chips evenly distributed without melting all of them unless you prefer a marbled chocolate effect. You can also reserve a few chips to sprinkle on top after freezing for added texture and visual appeal.
- Final Freeze for Firmness: Return the pan to the freezer and allow the ice cream to freeze completely, at least 2–3 hours. This ensures the ice cream reaches a scoopable consistency. If you have the patience, freezing overnight will yield the firmest, most indulgent texture.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Run your ice cream scoop under hot water and gently carve out portions. Serve in bowls or cones and top with additional chocolate chips, chopped nuts, or a light sprinkle of sea salt to enhance the flavor. Enjoy this creamy, dairy-free, coffee-flavored delight any time you crave a refreshing, indulgent treat.
Notes
- Use full-fat coconut milk and coconut cream for the creamiest texture; light versions may result in a softer ice cream.
- Dates act as a natural sweetener—soaking them for 10 minutes in warm water can make blending easier.
- For a vegan or paleo version, use dairy-free chocolate chips like Lily’s or Enjoy Life.
- The initial 20-minute freeze before adding chocolate chips allows some swirls to form while preventing all chips from melting.
- Let ice cream sit at room temperature for a few minutes before scooping to make serving easier.
