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Chocolate, Almond and Coffee Ice Cream
Chocolate, Almond and coffee Ice Cream.j


Place the cocoa & sugar in a saucepan.  Slowly add the boiling water and hot coffee (mixing all the time) until all lumps have dissolved, then add the Coconut milk.  Gently heat for 2-3 minutes on a hob - do not boil to ensure a smooth flavour.


Allow the mixture to cool completely and add the chopped almonds, vanilla essence & alcohol and stir until combined.


Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours.   Stir again and then freeze for a final two hours or until required.


This is best used within 2 weeks of making to retain flavour.


You can use this recipe in an ice-cream maker

Makes 6/7 portions
Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: approx. 6 hours

Per portion

Calories: 169

Fat: 8.5g

Saturates: 3.3g

Carbs: 16g

 of which sugars: 13.3g

Fibre: 1g

Protein: 5.6g

Salt: 0.05g


  • 5 heaped tablespoons (150g) of good quality cocoa powder

  • 80g caster sugar

  • 40g chopped almonds

  • 300ml boiling water

  • 100ml hot strong coffee

  • 100ml Coconut milk

  • 1 tsp vanilla essence

  • 1 tbs of coffee liqueur or brandy

Vegan friendly

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