Dairy-Free Double Shot Ice Cream

Dairy-Free Double Shot Ice Cream

Every Friday, I post a sweet or savoury, healthy recipe to welcome in the weekend. 

This Recipe 

Se prepara! This is the kind of dessert that you only have when you're ready for an active day or a night out because it will have you bouncing off the walls! This recipe combines coffee, chia seeds AND guarana. Guarana is a Brazilian staple; it comes from the seeds of an Amazonian plant and packs more than double the caffeine punch of coffee. 

In addition to this lovely energy boost, you'll also be able to gobble up this baby without the same side effects of traditional ice cream; there is no refined sugar or dairy so you shouldn't feel the same bloating that can result from finishing a pint of your usual. 

Forewarning, while this recipe does not take much work, it does take time; it's best if you prepare it BEFORE the sweet cravings hit.


Makes 2 decent size bowls or one massive one 


  • 1 cup (240ml) full fat coconut milk 
  • 1 banana 
  • 1/4 (60ml) cup fresh coffee, chilled 
  • 1/4 tsp guarana powder
  • 1 tsp (1.4g) vanilla extract 
  • (if you like it sweet - also add 4 dates)
  • 1/4 cup (40g) chia seeds
  • 2 big spoonfuls of raw, organic honey 
  • cacao nibs for garnish 


  • food processor/blender 
  • plastic/glass container or aluminium foil 



Start by blending all of your ingredients in a food processor EXCEPT for the chia seeds, cacao nibs and honey. Leave those on the side. Once blended into a creamy texture, scoop out into a glass bowl. Now, add chia seeds.

Next, pop mixture in the fridge for at least 3 hours so that chia seeds can expand in the liquid. 

Once the chia seed mixture is ready, take it out of the fridge to warm up for few minutes. You can melt your honey while you're waiting. One way to do this is to place honey in a glass bowl, surrounded by boiling water as shown. 

With honey fully melted, pour it into food processor, along with your chia seed mixture. Blend until the chia seeds are broken down into smaller pieces, as shown below. 

Next, pour your mixture into a plastic or glass container. Make sure it spreads evenly to all corners and sides. Place a cover on top before placing in freezer. (This will help to prevent freezer burn. You can use aluminium foil when in a pinch.) Leave in freezer for at least 3 hours. 

Finally, post-freeze time, your ice cream is ready to devour! Top with cacao nibs and any other extras you'd like to make it pretty.

Would love to hear your comments! (Emails will not be published or used.)