Dairy-Free No Churn Vanilla Ice Cream w/ Chocolate Espresso Swirl
It is 2025 and I have come to the startling realization I grew up in an “Almond Mom” household. Instead of Poptarts for breakfast I ate bran flakes. My “cookies” were graham crackers. However, on some special occasions my mom would let us dig into her carton of Dreyer’s Vanilla Bean Ice Cream. It was the best thing you could give a 12 year old with limited access to sugar. Now, returning to the present I am a fully grown adult with adult money, lactose intolerance and free will. That means, I can eat dairy free ice cream for breakfast and poptarts for lunch. I don’t. But I could. Granted my taste in desserts has elevated past plain vanilla ice cream. In fact, there is a vegan Mango Sticky Rice Ice Cream from a local Southern California creamery that is on my frequent rotation of sweet treats. However, on the days I am craving a piece of cold nostalgia I have developed this recipe.
Since, my body turned against me and I stopped being able enjoy dairy I have had a hard time finding a vanilla ice cream that tastes like what I grew up with. They are often too sweet, too nutty, too vanilla-y, too non-dairyish. The texture is off. There is a weird after taste. I could go on. I know I’ll never find something exactly like Breyers, but I will be damned if I don’t get as close as possible. Now, I AM going to toot my horn and say that I was able to capture that creamy, not to sweet vanilla taste with this no churn non dairy ice cream. No, it’s not with condensed milk or coconut cream. It actually takes inspiration from the Italian frozen treat; Semifreddo.
Semifreddo is typically made with a stabilized meringue and whipped cream. I made this non-dairy friendly but utilizing a non-dairy heavy whipping cream. I found that Country Crock’s Non Dairy Heavy Whipping Cream had the best texture and neutral taste. Not to be mention it whipped like a dream. I tried to make a no churn ice cream with condensed milk, but I found that using a stabilized meringue resulted in a creamier and more well balanced flavor.
You may be wondering where does a Chocolate Espresso Swirl fit into this? Well you can’t have vanilla ice cream without chocolate and chocolate is only made better with espresso. So basically, this combination was a no brainer. Using a simple 1:1 ratio of non-dairy espresso-infused heavy cream , dark chocolate and generous pinch of salt a smooth rich ganache is swirled through layers of vanilla cream.
So if you’re like me…a girl who is just trying to experience the nostalgia of ice cream without paying for it later then you are going to love this recipe. Happy swirling!
Dairy-Free No-Churn Vanilla Ice Cream with Chocolate Espresso Swirl
This no-churn dairy-free vanilla ice cream is smooth, creamy, and made without an ice cream maker. Swirled with rich dark chocolate and bold espresso, it's a simple and indulgent frozen dessert perfect for summer.
Ingredients
- 4oz non-dairy heavy cream
- 4 oz semi-sweet non-dairy baking chocolate
- 1 tsp espresso powder
- 1/2 tsp salt
- 2 eggs + 2 egg yolks
- 100g (1/2 cup) sugar
- 1 tbsp vanilla
- 1/4 tsp salt
- 336g (1 1/2 cup) non-dairy heavy cream
Instructions
- Warm heavy cream in small saucepan over low until steaming. Stir in espresso powder until combined or the milk has turned a light caramel.
- Pour over chopped chocolate. Let sit for 5 mins. Using an immersion blender or whisk, mix until ganache is smooth and pourable.
- Let cool while you make the ice cream.
- In a small heatproof bowl whisk eggs, yolks, sugar, vanilla and salt until thoroughly combined.
- Cook over Bain Marie on low heat while stirring constantly until it reaches 160 F. This will take about 10 minutes.
- Strain through a sieve and place in a stand mixer with a whisk attachment. Whisk on the 2 speed setting for 6 mins until mixture has cooled to room temperature and is pale and thick.
- In a separate bowl heavy cream into stiff peaks*
- Fold egg/sugar mixture into whipped cream until combined and no yellow streaks remain.
- Begin layering ice cream in 8x4 loaf pan. Drizzle cooled chocolate ganache between each layer
- Swirl with a butter knife or skewer for a marbled effect between each layer.
- Gently place plastic wrap on surface on the ice cream to prevent any ice and wrap the pan tightly.
- Freeze for at least 6 hours or overnight.
- Top with more ganache and flaky salt and enjoy.
Notes
*To ensure the heavy cream whips well refrigerate bowl and whisk until ready to make.