Creamy Chocolate Peppermint Coffee Ice Cream Recipe Is Dairy-free by Melissa Vickers

Ice Cream Desserts
a year ago

Creamy Chocolate Peppermint Coffee Ice Cream Recipe Is Dairy-free

I previously submitted this peppermint mocha ice cream recipe based on my mom’s recipe for non-dairy ice cream with coffee creamer as the base. I noted at the time that without the use of a churn, the resulting ice cream was pretty icy, and I wondered about substituting more almond milk for the water.

I tried that, and used chocolate cook-and-serve pudding (instead of French vanilla instant), and even added a little brewed coffee. This version is still pretty icy, but tastes a lot creamier. And more chocolate is always good, right? My next experiment might be with a different flavor of coffee creamer and/or pudding!

Cuisine: American
Prep Time: 10 minutes plus 4 to 6 hours to freeze
Cook Time: 0 minutes

Total Time: 10 minutes plus 4 to 6 hours to freeze


Here’s how to make it:

  1. In a blender, blend together the creamer, almond milk, coffee and vanilla. Add cocoa powder and pudding mix. Blend.
  2. Pour into a loaf pan, cover and freeze for 4 to 6 hours. Every so often stir contents until pretty thick. Let it freeze the rest of the way.

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Elisa Schmitz
Mmm! I love the idea of using coffee in this ice cream recipe. Sounds so good!
What a delicious treat.

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