Recently, we discovered that our son has become lactose intolerant. This is not really a surprise, as I’ve had this condition since my early twenties and it runs in my family. Lactose intolerance isn’t the same as an allergy – we just don’t produce enough lactase, the enzyme which breaks down lactose found in milk. An easy way around it if we still want to eat things with milk and cream in it is to take a lactase pill at the same time.
Another way is to just substitute non-dairy items into our diet. I love coconut milk and almond milk and often drink that instead. And we both drink lactose free milk.
My son also loves the flavor of coffee and he really wanted to make a coffee flavored ice cream. We decided on mocha, since I didn’t want to go overboard with the coffee flavor — even decaf. And we both wanted to add almonds and chocolate chips, because – why not!?
I based this recipe on a vegan one from thekitchn.com and altered it. To flavor it, I used Trader Joe’s Sipping cocoa, but I’m sure other cocoas would work. This is a seasonal item that we always buy and stock up on in the winter. It has a wonderful chocolate flavor and is not too sweet.
From Traderjoes.com
The result is a delicious, dairy-free dessert which is not too sweet, but very creamy and rich. The chopped almonds and chocolate chip add another layer of crunchy texture. Next time we make it, we want to add mini marshmallows and make it a Mocha Rocky Road number!
Vegan Mocha Coconut Almond Ice Cream
2 14 oz. cans full fat coconut milk
1/4 cup agave syrup
3 tablespoons Trader Joe’s Sipping Cocoa or other cocoa mix
1 tablespoon unsweetened cocoa powder
1 tablespoon decaf instant coffee
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup chopped roasted salted almonds
1/2 cup semi-sweet chocolate chips
- Shake the cans of coconut milk very well. Measure out 1/2 cup of the coconut milk and set aside.
- Heat the rest of the coconut milk, agave, instant coffee, and cocoas in a medium saucepan on the stove. Whisk constantly until completely dissolved, about 2 minutes.
- Add cornstarch to remaining coconut milk and whisk until fully incorporated. Add to saucepan and cook stirring constantly for about 6-8 minutes until mixture is thickened. It should to thick enough to coat the back of a spoon. Add vanilla extract.
- Remove from heat and transfer to a large bowl. Cover with saran wrap, pressing to surface of chocolate so that a skin doesn’t form. Chill over night.
- Churn mixture in an ice cream machine according to manufacturer’s directions until you have a soft ice cream texture. Stir in chopped almonds and chocolate chips.
- Transfer to a freezing container and freeze for several hours to harden and serve.
Makes about one pint
