My mom was lactose intolerant and figured out how to make ice cream from coffee creamer. Twenty years ago, the options for creamer were pretty limited. I took her dairy-free ice cream recipe and upgraded it for more modern options.
This coffee creamer ice cream recipe turned out pretty icy, which is very refreshing. Next time I might try more almond milk to see if it makes it a little creamier. And there are other creamer flavors out there just waiting to be tried!
Cuisine: American
Prep Time: 10 minutes plus 4 to 6 hours to freeze
Cook Time: 0 minutes
Total Time: 4 to 6 hours
Ingredients
- 1 cup Coffee Mate Peppermint Mocha Coffee Creamer (or your favorite flavor)
- 1 cup almond milk
- 2 cups water
- 1 teaspoon vanilla, or to taste
- 1/4 cup cocoa powder
- 1 small box (3.4 ounces) french vanilla instant pudding mix (or your favorite flavor)
Here’s how to make it:
- In a blender, blend together the creamer, milk, water and vanilla. Add cocoa powder. Blend.
- Add instant pudding mix (dry, not prepared) and blend until combined.
- Pour into a loaf pan, cover and freeze for 4 to 6 hours. Every so often (perhaps driven by impatience and curiosity) stir contents until pretty thick. Let it freeze the rest of the way.
Note: Next time I try this, I may try 2 cups of almond milk and 1 cup of water. Or maybe substitute a cup of coffee for more coffee flavor.
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