If you love coffee and chocolate together, this ice cream is going to be your new favorite treat. It has a rich mocha flavor with little bits of almond in every bite.

The best part is that it’s completely dairy free. I use coconut cream and coconut milk instead of regular dairy, and honestly you won’t miss it at all.

There’s also a fudge swirl running through the whole thing, made from melted dark chocolate. It adds a nice extra layer of flavor that makes this feel like something special.

You don’t need an ice cream machine either. Just mix everything, layer it into a loaf pan, and let the freezer do the work.

It takes a little patience while it freezes, but the result is well worth the wait.

Why This Recipe Is a Keeper

Rich Mocha Flavor – Espresso brings out the deep cocoa flavor, creating a smooth and satisfying mocha taste.

Incredibly Creamy – Whipped coconut cream and condensed coconut milk create a soft, luxurious texture without dairy.

Fudge Swirls – The chocolate fudge ribbon adds rich, glossy pockets of sweetness throughout every scoop.

Perfect Crunch – Roasted salted almonds add a deliciously crisp contrast to the creamy ice cream.

Here’s What You’ll Need

For the Fudge Swirl

3 oz Dairy Free Dark Chocolate, Chopped
3 tbsp Coconut Cream
1 tbsp Maple Syrup

For the Ice Cream Base

2 tbsp Instant Espresso Powder
1 tbsp Hot Water
2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
3 tbsp Cocoa Powder
1 tsp Vanilla Extract
1/4 tsp Salt
3/4 cup Roasted Salted Almonds, Chopped

How to Make It

Step 1

Melt the dark chocolate with the coconut cream and maple syrup in the microwave in 20 second bursts, stirring until smooth. Set aside to cool until thick but still pourable.

Step 2

Dissolve the instant espresso powder in the hot water and let it cool.

Step 3

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 4

Whisk the sweetened condensed coconut milk with the espresso mixture, cocoa powder, vanilla and salt until smooth, then fold it into the whipped coconut cream.

Step 5

Fold in the chopped almonds, reserving a small handful for the top.

Step 6

Layer half the base in a 9×5 inch loaf pan, drizzle with half the fudge and swirl gently, then repeat with the remaining base and fudge. Top with the reserved almonds.

Step 7

Cover and freeze for at least 6 hours.

Step 8

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill the Coconut Cream Completely

Chill the cans overnight without shaking them so the thick coconut cream rises and firms up at the top. Scoop out only the solid cream and leave the watery liquid behind for a thick, creamy base.

If the cream still looks soft or loose, chill the cans longer before whipping. A cold bowl also helps the coconut cream become fluffy instead of runny.

Keep the Fudge Swirl Pourable

Melt the chocolate, coconut cream, and maple syrup in short 20-second bursts, stirring well after each one. Stop heating as soon as the mixture looks smooth to keep the chocolate from becoming too thick.

Let the fudge cool until it is thick but still easy to drizzle. If it firms up too much, warm it for a few seconds and stir before layering.

Cool the Espresso Mixture

Stir the instant espresso powder into the hot water until no dry granules remain. Let it cool fully before adding it to the condensed coconut milk mixture.

Adding hot espresso to the whipped coconut cream can soften the texture and make the ice cream less fluffy. Cooling it first keeps the base smooth and creamy.

What to Make Next