Chocolate Espresso Ice Cream | Dessert

This distinctive dessert is just like an indulgent drink at a coffee shop—so dark and creamy, it will have you requesting a doppio!


⅔ cup non-dairy sour cream or plain yogurt

1 cup confectioners sugar

½ cup of cocoa powder

2 teaspoons espresso powder

1 (13.5-ounce) can full-fat coconut milk

¼ teaspoon salt


In a large bowl, whisk together all the ingredients until completely smooth and absolutely no lumps remain. Process in an ice cream maker according to manufacturer’s instructions or process according to the directions. Transfer to a flexible airtight container and freeze at least 6 hours before serving. Keeps for up to 3 months frozen.

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