Coffee Chip No Churn Ice Cream
Rich, creamy, and with just a hint of coffee flavor this Coffee Chip No Churn Vegan Ice Cream recipe is made with 5 ingredients and is ready to freeze in 5 minutes.
- Prep Time: 5
- Freezing Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 10 cups 1x
- Category: Dessert
- Method: Mixer
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 16 ounces Heavy Cream Alternative (Country Crock Plant Cream)
- 11.25 ounces Sweetened Condensed Oat Milk
- 1 Tablespoon Espresso Powder
- 1 teaspoon Vanilla
- 1 cup Vegan Chocolate Chips (rough chopped or pulsed in a blender)
Instructions
- In the base of a stand mixer fitted with a whisk attachment, beat 16 ounces heavy cream alternative on medium-high until roughly tripled in volume (about 2 minutes).
- In a medium sized mixing bowl stir together 11.25 ounces sweetened condensed oat milk with 1 Tablespoon espresso powder and 1 teaspoon vanilla until well mixed.
- Crank the mixer on low and pour the oat milk mixture into the whipped cream.
- Remove the bowl from the mixer and fold in 1 cup rough chopped chocolate chips.
- Pour into a 10 cup, freezer safe container and cover with plastic wrap.
- Freeze at least 8 hours, or overnight before scooping and serving.
Notes
I have tried Silk Heavy Cream Alternative, Califia Heavy Cream Alternative, and Country Crock’s Plant Cream and the only one that consistently yields smooth and creamy vegan ice cream is Country Crock.
Find it online: https://mylifeafterdairy.com/coffee-chip-no-churn-ice-cream/