Mocha Coffee Ice Cream - there's nothing better than a sweet dessert that’s dairy-free, gluten-free, nut-free, keto friendly and is suitable for vegetarians. Even eating the strictest of diets you can wake up craving for something different. If you like ice-cream then this could be what you need.

This ice cream is smooth, creamy and bangs a lot of flavour. It’s dark rich chocolate coffee taste is the best ever, it’s like eating truffle. You definitely don’t need to be on a keto diet, or any other diet to enjoy this easy dessert. Have it on it’s own or top your favourite brownie.

With just a handful of ingredients and with virtually no difference with that of dairy ice cream, what’s not to crave or love?

Have fun experimenting!

It’s easy making your own ice cream at home, you control what ingredients to use and what flavours to make. This means by not buying shop bought ice cream you’ll be avoiding cane sugar, corn syrups, gums, and you’ll be ditching all those preservatives.

Chef’s Mocha Coffee Ice Cream Tips

Making ice cream with canned coconut cream is as easy as using dairy cream, you just substitute like for like quantities. This is ideal if you’re dairy intolerant, have allergies, or are even vegan.

A good coconut cream brand to use is Biona because amazingly it contains 85% coconut and is certified organic.

This recipe requires a little cooking because it contains eggs. Once cooked feel free to leave some aside to use as a custard topping for your favourite sweet snack.

When cooking use a stainless steel pan or a non-stick pan, or use a broiler…this is a Pyrex bowl sat in a pan of boiling water. Either are okay, but never use aluminum pans for cooking eggs.

Seeds can be spiced up anyway you want, try adding your favourite curry powder, or dried harrisa spice blend, or just salt and pepper.

Mocha Coffee Ice Cream

Mocha Coffee Mug Ice-Cream Recipe

Prep: 2 min

Cook: 5 min

Freee: Yes

Servings: 4

Fat: 11g

G. Carbs: 20g

N. Carbs: 2g

Protein: 7g

Fibre: 1g

Kcal: 128

Course: Dessert

Cuisine: British

Difficulty: Easy

By: Pure Bootiful


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can't digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: Stainless steel pan or broiler, hand whisk, 4 ramekins or small mugs


  • 4 tsp Instant Coffee
  • 4 tsp Cocoa Powder (Hershey’s is a good choice)
  • 6 tbsp Erythritol
  • 4 Large Eggs
  • 2 tbsp Hot Water
  • 100g canned Coconut Cream (Biona is a good choice)
  • Pinch of Himalayan Salt
  • 2 tbsp Coffee Liqueur (optional)


  • Add hot water, coffee and cocoa powder to pan, stir until dissolved.
  • Add all the other ingredients except the liqueur, mix together.
  • On a low heat with a hand whisk stir until mixture thickens, it can take about 5 minutes.
  • When you start to see thick ripples it’s probably ready.
  • Add the optional liqueur, mix together.
  • Divide mixture into 4 large ramekins or small mugs.
  • Put in the freezer for several hours.
  • Remove and top with coconut yogurt, or your favourite cream.
  • Serve and enjoy!
About the Author Sharon

A loving mum, wife, a crazy Husky lover and loving life. Passionate about helping people achieve beautiful health for a lifetime... One life at a time!

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