Chocolate Espresso Dairy-Free Ice Cream

{to make it vegan: swap regular chocolate chips with a vegan version. I used Ghirardelli chips and I’m not 100% positive that they’re vegan.}

chocolate espresso non-dairy ice creamIngredients:

  • 1 16 oz pkg firm lite silken tofu
  • 1 c almond, coconut or soy milk
  • 2 tbs Devo Olive Oil’s Aged Espresso Balsamic
  • 1 tsp pure vanilla extract
  • 1/4 c Stevia
  • 1/4 c natural cane sugar
  • 2/3 c semi-sweet chocolate chips, melted
  • 1/2 c toasted hazelnuts, chopped

If desired, garnish with Espresso et Caramel au Beurre Sale (Salted Espresso Caramel Sauce).


  • Place the tofu, milk, balsamic, vanilla and sugars in bowl.
  • Using immersion blender, puree until smooth (or use blender or processor).
  • Pour in melted chocolate and continue to puree until well mixed.
  • Refrigerate at least 1 hour.
  • Pour chilled mixture into ice cream maker and freeze according to the manufacturer’s directions, about 20 minutes.
  • During last 5 minutes of freezing, add hazelnuts.*
  • Transfer to freezer container and place in freezer for a few hours.

*I love texture in my ice cream, but my family doesn’t like chopped nuts in theirs. Instead of adding it to the ice cream, I ground the nuts and sprinkled it on top of ice cream. My first melting of chips was a fail, but to recover I added the re-hardened chocolate bits instead of chopped hazelnuts.

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