Mocha Almond Fudge Ice Cream (Dairy-Free)

OK, I lied.  I said I’d post chocolate chip bacon cookies as my first post, but I got too excited about this one.

This is day 5 without dairy and doing the Paleo diet.  So far, it’s a lot easier this time than it was the last time I tried to do this dairy-free experiment.  I’ve tried some new things and have had to be more creative.  Overall, I feel good both mentally and physically; I certainly notice a clearer mind, which I’d say is one of the biggest things I’ve noticed.  However, 5 days is probably still a little early to notice any drastic changes, though.

All right, back to more important things.  I’m a huge ice cream lover.  It doesn’t matter what the season is, I’ll still eat it.  When I was pregnant, I probably should’ve bought stock in Ben & Jerry’s and Häagen-Daz.  It was ridiculous.  I can’t tell you how many times my husband [lovingly] ran to the store for beer and a pint of ice cream for our respective vices to get through those crazy, hormonal, sleepless 9 months.  As you can imagine, going 30 days without ice cream was going to be tough.  Thankfully, I found this excellent recipe for dairy-free ice cream and even though it’s nothing like Häagen-Daz’s Caramel Cone ice cream, this one certainly curbs my craving for it.

I was afraid that without the fat from the heavy cream that goes into regular ice cream, this stuff would be real icy, but that wasn’t the case.  I’d say the consistency is between frozen yogurt and sorbet.  Sure, we’re in the middle of winter, but get out the ice cream maker and try this one!

Mocha Almond Fudge Ice Cream

Mocha Almond Fudge Ice Cream

2 c. coconut milk (don’t use light)
1/2 c. pure maple syrup
2 T. instant coffee granules (decaf is probably best)
3 egg yolks
1/3 c. dairy-free chocolate chips (I used Enjoy Life)
1/4 chopped almonds

Whisk together the coconut milk, syrup, coffee and egg yolks in a saucepan over medium heat. Bring to a boil for about a minute. Remove from heat and strain mixture into a glass bowl. Cover with plastic wrap and put in the fridge for 2 hours.

Once it’s chilled, pour it into an ice cream maker along with the chocolate chips and almonds. Follow the instructions for your ice cream maker to get to desired consistency. Once that’s done, put ice cream in an air-tight container and freeze it or grab a spoon and dig in (ice cream will be softer if eaten right away). Enjoy!

Recipe adapted from The Food Lovers Kitchen

6 thoughts on “Mocha Almond Fudge Ice Cream (Dairy-Free)

  1. It doesn’t seem to get as hard as regular ice cream, but it’s not super soft either. It’s firm enough that if you were to put it on an ice cream cone, it would be fine. I hope you like it, Phyllis :)

    • After having it the second day, it does get pretty hard. I have to leave it out a little bit to soften it, but if you do want an arm workout, you can always have it straight from the freezer :)

    • After adding it up, I came up with 1,330 calories in the whole thing. I’d say it makes about 5 decent size servings (this is just a guess), which would be 266 calories per serving. It looks like there’s about 63g of fat in it, which would be 12.6g if you made 5 servings. If you wanted to lighten it up very easily, you could reduce the amount of chocolate chips and almonds. Almonds are a big contributor of the fat and it is a healthy fat. The chocolate chips are another big fat contributor. If anything, I’d reduce the amount of those because the almonds provide more healthy nutrients.

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