I am so excited to share this recipe with you. Coffee ice cream has been my favorite flavor since I was a little kid! When I was in elementary school and I would go to Baskin Robbins with my best friend and her family, I would always order Jamoca (their version of coffee ice cream).
I rarely have ice cream now, unless my brother in law makes it by hand with his vintage ice cream maker (cause who could say no to that?) or the occasional grass-fed artisan ice cream. This is mostly because dairy ice cream makes me bloated, but dairy-free ice cream on the other hand! I can gobble that stuff up symptom free! Something else strange happens with homemade dairy-free ice cream… I don’t over eat it. I have one bowl, I love it, and I am satisfied. It’s so unlike me. Anyone else experience this?
I was beyond thrilled to receive a copy of Kelly Brozyna’s book, Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar. The book will be out next Tuesday, but it is available for pre-order now. You can order it here. This book is filled with incredible recipes and brilliant, brilliant photos for any combination of ice cream that you can imagine. And they are all free of dairy, eggs, and refined sugar! This book is perfect for anyone that has food allergies.
I am giving away a copy of Kelly’s book and a copy of my book, The Paleo Foodie. I have decided to do something different this time around. I am going to do an Instagram giveaway! I freaking love Instagram. It is such a great place to connect with you all. It has a much more positive vibe than other social media platforms for some reason. I have so much fun sharing our daily eats and other healthy living tips. It’s my go-to for inspiring and getting inspired.
Paleo Coffee Ice Cream
Makes 1 to 1.5 quarts
1/2 cup whole coffee beans and 1 cup water (for a French press setup) or 3/4 cup strong-brewed drip coffee
1/2 cup (about 8), soft, pitted Medjool dates
1.5 (13.5 ounce) cans full-fat coconut milk (I like this brand because it is free of thickeners and additives)
1 tablespoon vanilla extract (Find organic, gluten-free vanilla extract here)
optional thickener: 1 tablespoon gelatin completely dissolved in ¼ cup boiling water (Find grass-fed gelatin here)
- If you’re using a French press, grind the coffee beans and add them to the French press. Add the water, just off the boil, and steep for 10 minutes. Press the coffee grounds down, then pour the coffee into the blender. Or use 3/4 cup strong brewed drip coffee.
- Add the dates to the blender and puree until smooth.
- Add the coconut milk, vanilla extract, and thickener (if using) and puree until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
- Eat right away or freeze until hard for pretty scoops.
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