Description
This Dairy Free Espresso Ice Cream with Fudge Swirl is a creamy, rich frozen treat made without any dairy products. Combining the bold bitterness of espresso with a luscious almond butter and dark chocolate fudge swirl, this recipe uses almond milk and eggs to create a smooth texture and satisfying flavor. Perfect for coffee lovers looking for a delicious vegan-friendly dessert option.
Ingredients
Scale
Ice Cream Base
- 1 ½ cups almond milk
- 2 eggs
- 2 egg yolks
- ½ cup sugar
- 1 tbsp espresso powder
Fudge Swirl
- ⅓ cup dairy free dark chocolate chips
- ⅓ cup almond butter
Instructions
- Prepare the cooked ice cream base: In a saucepan or double boiler, combine almond milk, eggs, egg yolks, and sugar.
- Cook the mixture: Stir frequently using a French whisk over low heat until the mixture thickens slightly; a spoon drawn through should leave a fleeting trace.
- Add espresso powder: Whisk in the espresso powder thoroughly to incorporate the coffee flavor.
- Cool the base: Remove the saucepan from heat and let the mixture cool to room temperature. To speed cooling, place it in the refrigerator or set the bowl in ice.
- Prepare the fudge swirl: In a small saucepan over low heat, melt and stir together the dairy-free dark chocolate chips and almond butter until uniformly combined. Remove from heat and let cool to room temperature.
- Churn the ice cream: Pour the cooled ice cream base into your prepared ice cream maker. Churn according to your machine’s instructions until it reaches the desired consistency—about 25 minutes with a non-refrigerated tub that’s well frozen.
- Add the fudge swirl: Once the ice cream reaches the right texture, add the melted chocolate and almond butter mixture. Continue churning just until the fudge is evenly swirled throughout.
- Serve or store: Remove the ice cream from the maker. Serve immediately for a soft-serve texture or transfer to freezer-safe containers for firmer ice cream. Enjoy your dairy-free espresso delight!
Notes
- Use almond milk for creaminess; other plant-based milks may work but will alter flavor and texture.
- Ensure the ice cream base is cooled completely before churning to improve texture.
- Churning times vary greatly depending on your ice cream maker model.
- For firmer ice cream, freeze for 2-3 hours after churning.
- This recipe is dairy-free but contains eggs; not vegan.
- Espresso powder can be substituted with strong brewed espresso reduced down for stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Ice Cream Maker Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx. 70g)
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: dairy free ice cream, espresso ice cream, fudge swirl, almond milk ice cream, dairy free dessert, coffee ice cream
