Vegan Espresso Chip Ice Cream
Ingredients
- 1 can full fat coconut milk
- 2/3 cup sweetened condensed coconut milk*
- 2 heaping Tablespoon espresso powder finely ground espresso beans
- 2 Tablespoons cocoa powder
- 1 dropper full liquid stevia
- Pinch sea salt
- 1/4 cup vegan chocolate chips** or chopped cacao paste
Instructions
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Place everything except the chocolate chips into a blender*. Blend at a low speed and work up to a higher speed. Add the chocolate chips, reduce blender speed back down to low and blend again for 2 - 3 seconds to incorporate the chocolate throughout.
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Pour blended contents into an ice cream maker and process. After 10 minutes, give it a quick stir with a rubber spatula to ensure that the chocolate is mixing throughout. Churn for another 15 minutes. Enjoy immediately, or for firmer ice cream freeze for about 2 hours before serving.
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Store leftover ice cream in a sealed container in the freezer. When serving again, remove from the freezer for about 10 minutes before scooping. This ice cream should stay creamy, scoop-able and delicious between freezes.
Recipe Notes
*If you can't find sweetened condensed coconut milk in a store near you, here is a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
**I prefer Enjoy Life Mini Chocolate Chips.
***For best results use a high powered blender such as a Vitamix. If that is not an option use a food processor instead.
****Leftover ice cream can be stored in a sealed, airtight container in the freezer for up to 2 months. Take out of the freezer 15 - 20 minutes before enjoying.