No Egg Coffee Ice Cream
Ice cream is a popular dessert choice that people of all ages enjoy! If you’re looking for an easy, egg-free and dairy-free recipe, this no egg coffee ice cream is perfect for you. It’s simple to make and so delicious, you won’t even miss the egg!
This no-egg ice cream is packed with tons of flavor and has the perfect creamy texture. The combination of creamy almond and coconut milk creates a deliciously rich ice cream that is sure to become a family favorite. The coffee adds a subtle hint of sweetness and a nice touch of cafe style flavor.
This ice cream is also vegan and paleo-friendly, so it’s great for people with dietary restrictions. Whether you’re in the mood for a sweet treat or need a cool and creamy way to cool down on a hot day, this is the perfect recipe!
- 1 can of full-fat coconut milk
- 1 cup of almond or cashew milk
- 1/3 cup of maple syrup
- 1 teaspoon of vanilla extract
- 1/4 cup of freshly-brewed coffee
- In a medium-sized bowl, whisk together the coconut milk and almond milk until smooth.
- Add the maple syrup and vanilla extract and whisk until completely combined.
- Slowly add the freshly-brewed coffee, whisking as you go until all ingredients are completely incorporated.
- Chill the mixture in the refrigerator for at least two hours.
- Pour the chilled mixture into an ice cream maker and churn for about 20 minutes, until it’s stiff and creamy.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 3 hours before serving.
This no egg coffee ice cream is the perfect way to cool off on a hot summer day. It’s incredibly simple to make, vegan and paleo-friendly, and it has tons of flavor. Enjoy it alone, top it with your favorite combination of toppings, or make your own ice cream sandwiches. No matter how you choose to enjoy it, this no egg coffee ice cream is sure to be a hit at any gathering!