This dairy free and No Churn Toasted Almond Fudge Ice Cream is absolutely sinful. Espresso, toasted almonds, cacao powder, and coconut milk take this homemade ice cream to the next level!
Have Your Ice Cream and Eat It Too
Sounds the alarms. We’re talking about dairy free ice cream today!
Don’t you roll your eyes at me! Look, I’m all for full-fat dairy every now and then. But I’m lucky enough to suffer from just a mild sensitivity to dairy, and I know so many that aren’t so fortunate. Lactose intolerance or sensitivity restricts those who suffer from it from eating or drinking some or all forms of dairy. That said, creating recipes that can mimic the “real deal” is something that I genuinely want to provide for readers, and selfishly benefit from in tandem.
Allergies and sensitivities aside, using different ingredients or substitutions for dairy can be fun and healthy. No, I’m not saying that this ice cream could be considered a “health food”, but rather suggesting that switching up the ingredients you use (and trying different things) can be a healthy way to introduce new ingredients and cooking methods in to your diet. Sound fair? Now let’s get back to ice cream…
How To Make Dairy Free Ice Cream
While there are a number of wonderful dairy free substitutes for ice cream out there, I chose coconut milk to stand in for regular dairy in this recipe. In my experience, coconut milk yields luscious and flavorful results whether I’m making a curry, using it as a glaze for scones, or marinating chicken. I knew that using it in an ice cream could only mean good things.
Like traditional ice cream recipes, you start by heating the coconut milk up with a few other ingredients. This allows all the flavors to meld together, and others to melt (i.e. dairy free chocolate chips!). You’ll be cooling the mixture down again, before ultimately freezing it.
This recipe also includes toasted almonds, which offer a delicious roasty flavor and that distinct crunch. Toasting almonds (or any nut, really) in a dry skillet will do the trick. This releases the oils from the nut, so once you smell them – they’re done!
Mocha Mocha Mocha
This scrumptious recipe also includes a caffeinated jolt from a shot of espresso! Are you convinced yet?! You can easily substitute brewed coffee, and even make it decaf if you prefer!
The espresso adds that depth of flavor and really enhances the chocolate flavors in this already delectable ice cream.
A Note About Serving
If you’ve ever used coconut milk, you may know that it hardens easily when chilled. Knowing that we’re putting these ICE cream in the FREEZER…well, I think you know where I’m going with this.
This ice cream will be very hard taken right out of the freezer. A few suggestions to make sure the texture is creamy and you get the perfect scoop:
- Remove from freezer at least 10 minutes before you’ll be scoopin’. This allows the ice cream to slightly soften, so you won’t need to use all your elbow grease on a tiny spoonful!
- Store your scoop in a glass of water. The ice cream shops know what they’re doing! Storing your ice cream scoop in water offers a barrier between the scoop and the chilled ice cream. Introducing water allows the scoop to move more easily through the hard ice cream.
- Use a good scoop. This is my favorite, which includes the thumb release which helps me get the perfect scoop (and easily gets it in my cup or cone!). Pre tip: these work awesome for cookie dough, meatballs, protein bites…they’re multi purpose!
Tried this No Churn Toasted Almond Fudge Ice Cream recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Toasted Almond Fudge Ice Cream
Ingredients
- 13.5 oz can full fat coconut milk
- 1/2 cup maple syrup, or sweetener of choice
- 1/2 cup cacao powder, see note
- 1/3 cup dairy free chocolate chips
- 1 shot espresso, see note for substitutes
- 1 cup raw almonds
Instructions
- In a medium saucepan, combine coconut milk, maple syrup, cacao powder, chocolate chips, and espresso. Set over medium low heat, whisking to remove any lumps. Once ingredients are completely combined, remove from heat. This should take about 5 minutes.
- Meanhile, toast the almonds. Add almonds to a dry skillet set over low heat. Shake the pan every so often, keeping a close eye to ensure almonds don't burn. Almonds are done when they are fragrant. Remove immeditaely to a plate or bowl to cool.
- Once ice cream mixture is completely cooled, transfer to refrigerator to continue chilling. We're cooling this mixture as slowly is food safe in order to avoid as much ice crystalization as possible. If possible, allow mixture to chill at least 4 hours or up to overnight.
- Remove mixture from refrigerator, and add toasted almonds. At this point, trasnfer to a 32 ounce container (a loaf pan works just fine, too!). Cover and freeze for at least 6 hours...but feel free to sample sooner if you like a softer serve.
Notes
- When seeking out dairy free options for cocoa powder, be sure that you're looking for 100% pure cacao powder. You can find this in the aisle of most grocery stores (Hershey's makes a version!). Otherwise, if you aren't strict dairy free, feel free to use your favorite cocoa powder.
- You may substitute strongly brewed coffee for the shot of espresso if you prefer. Feel free to swap decaf if that's more your speed! If you're using coffee, opt for 1/4 cup strongly brewed coffee.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
Tags: Chocolate, Dairy Free Ice Cream, Espresso, featured, Ice Cream, Ice Cream Recipe, Ice Cream Recipes, National Ice Cream Day, National Ice Cream Month, No Churn Ice Cream, Toasted Almond Fudge