Espresso-Yourself Non-Dairy Ice Cream (paleo, primal, dairyfree) 

 

Dairyfree Paleo Espresso Ice Cream
 
How much do you love this idea? Homemade espresso ice cream, dairyfree and unsweetened, with dark cacao, toasted coconut, almonds, and instant coffee add-ins. It was insanity, I tell you. And so stinkin’ easy to make. 

Espresso-Yourself Coconut Fudge Non-Dairy Ice Cream 

(paleo, primal, dairyfree)

  • 3/4 C chilled espresso or cold brew coffee
  • 2 1/4C coconut cream
  • 1 t Homemade vanilla extract
  • 1/4 C date paste
  • Add-ins: (no more than 1 C) toasted coconut, dark chocolate chunks, Powdered instant coffee, slivered raw almonds.

  1. Freeze ice cream canister per manufacturer instructions; I do 48 hours minimum, freezing canister upright. 
  2. Blend all ingredients except add-ins in food processor. 
  3. Chill for at least one hour, or overnight. Ice cream may not set if not properly chilled. 
  4. Add ice cream mix to machine. Turn on and start churning. 
  5. After a minimum of 20 minutes, you can pour in your add-ins, then continue to churn until ice cream sets or machine stops.

 

Espresso-Yourself Non-Dairy Ice Cream (paleo, primal, dairyfree)
 

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