Dairy-free coffee ice cream
My eating habits seem to be a long string of craving something rich and dairy-filled, and then desperately searching for something to satisfy that craving but not kill my stomach. And tonight? Tonight I’m dying for a bowl of coffee ice cream. From Cold Stone Creamery to be specific. (If you can digest dairy, I HIGHLY suggest you try it)
And thus, dairy-free coffee ice cream came into my life. And only took a few quick minutes to make! Here’s what you need to know:
- Coffee cubes – Use up the leftover coffee from this morning (or make another pot because coffee is life and you already drank it all). Just pour your favorite brew into an ice cube tray, give it a few hours, and presto! You’ve got some coffee cubes ready for some ice cream action!
- It’s so much healthier than the dairy-packed version – This is recipe is pretty much bananas and coffee. Go ahead and have ice cream for breakfast. I won’t tell.
- Super versatile – You can spice up this recipe with any other flavors you’d like. Peanut butter? Sure. Chocolate syrup? You betcha. Mint? Challenge accepted.
- First bite – Like so many other dairy-free/vegan recipes, if you take your first bite of this dairy-free ice cream expecting a perfect Cold Stone copycat you’ll probably be disappointed. But it’s still delicious! The texture is somewhere between soft serve and a frappé, and the taste is pretty darn spot on – with a hint of fruity banana. Just don’t expect that rich, indulgent ice cream of your childhood that some blogs will (falsely) promise.
Four ingredients, a blender, and a few minutes later – it’s ice cream time!
- 8 oz coffee, frozen into coffee cubes
- 1 overripe frozen banana
- a pinch of salt
- 1/4 cup mini chocolate chips
- Add peeled banana, coffee cubes, and salt into blender.
- Set blender to “ice crush” mode, stopping occasionally to mix if needed.
- Once smooth, stir in mini chocolate chips. Pour and eat!
Yep, it’s that easy! I’d love your feedback on this recipe or any other variations you try. Comment below!