Make rich and creamy Ninja Creami Non-Dairy Jamoca Chip Recipe ice cream at home! A dairy-free, vegan-friendly coffee dessert with mini chocolate chips for the perfect crunch.
This Ninja Creami Non-Dairy Jamoca Chip Recipe is the perfect balance of bold coffee flavor, creamy texture, and crunchy chocolate chips—all without the dairy.
It’s an easy, homemade dessert that’s sure to satisfy coffee and chocolate lovers alike. Whether you’re vegan, lactose-intolerant, or just looking for a lighter frozen treat, this recipe is a must-try!
Why You’ll Love This Recipe!
- Dairy-Free & Vegan-Friendly – No milk, no cream, just plant-based goodness.
- Coffee-Lover’s Dream – Bold coffee flavor in every bite.
- Easy to Make – The Ninja Creami does all the hard work.
- Chocolate in Every Spoonful – Mini chocolate chips add just the right crunch.
Non-Dairy Jamoca Chip Ingredients
- Coconut milk (unsweetened, canned) – Rich, creamy base without dairy.
- Strong brewed coffee or espresso – Brings that signature Jamoca flavor.
- Sugar (or coconut sugar) – For sweetness.
- Vanilla extract – Rounds out the flavor.
- Mini dairy-free chocolate chips – Add the perfect texture and taste.
How To Make Ninja Creami Non-Dairy Jamoca Chip Recipe
Step One: In a bowl, whisk together coconut milk, brewed coffee, sugar, and vanilla until smooth.
Step Two: Pour into a Ninja Creami pint container, cover, and freeze for 24 hours.
Step Three: Remove from the freezer and install into the Ninja Creami. Select the Ice Cream function.
Step Four: Once processed, create a well in the center and pour in the chocolate chips. Select the Mix-In function to combine. Scoop into bowls and enjoy your homemade non-dairy Jamoca Chip ice cream!
Ninja Creami Non-Dairy Jamoca Chip Recipe Tips
- Use strong coffee: Brew your coffee a little stronger than usual for a bold Jamoca flavor. Cold brew concentrate also works great.
- Chill before freezing: Make sure your mixture is fully chilled before freezing in the Ninja Creami pint. This helps the texture stay extra creamy.
- Freeze for 24 hours: Always freeze the pint for a full 24 hours for best results—no shortcuts here.
- Add mix-ins at the end: Stir or process in your chocolate chips during the “Mix-In” cycle so they stay chunky and don’t melt into the base.
- Customize sweetness: Adjust the sugar or sweetener to taste—coffee can be bitter, so balance it to your preference.
- Make it extra rich: Swap half of the coconut milk for oat or almond creamer to make the ice cream creamier without dairy.
- Storage tip: Store leftovers tightly covered in the Ninja Creami pint. Re-spin if it hardens too much.
Storing Instructions
Store any leftover Jamoca Chip ice cream directly in the Ninja Creami pint with the lid tightly sealed. Keep it in the freezer for up to 2 weeks. When ready to enjoy again, let it sit at room temperature for 5–10 minutes and re-spin in the Ninja Creami if the texture becomes too firm.
Ninja Creami Non-Dairy Jamoca Chip Recipe Faqs
Can I use a different non-dairy milk? Yes! Coconut milk gives the creamiest texture, but almond, oat, or cashew milk also work. Just note that the creaminess may vary.
Do I have to use brewed coffee? Fresh brewed coffee gives the best flavor, but you can use instant coffee or espresso powder mixed with hot water as a substitute.
What type of chocolate chips work best? Mini chocolate chips or finely chopped chocolate bars work best since they distribute evenly and blend smoothly into the ice cream.
Can I make this recipe sugar-free? Yes, you can swap the sugar with your favorite non-sugar sweetener such as monk fruit, erythritol, or stevia. Adjust to taste.
Why is my ice cream too icy or hard? If it turns out too firm, let it sit at room temperature for a few minutes, then re-spin using the Ninja Creami for a creamier texture.
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Ninja Creami Non-Dairy Jamoca Chip Recipe
Description
Ingredients
- 720 ml Coconut milk, unsweetened, canned
- 3/4 cup Brewed coffee, or espresso
- 3/4 cup Sugar, or coconut sugar
- 2 teaspoons Vanilla extract
- 3/4 cup chocolate chips, dairy-free
Instructions
- In a mixing bowl, whisk together 720 ml Coconut milk, 3/4 cup Brewed coffee, 3/4 cup Sugar, and 2 teaspoons Vanilla extract until smooth and fully combined.
- Pour the mixture into a Ninja Creami pint container, secure the lid, and freeze for at least 24 hours.
- Remove the frozen pint from the freezer and place it into the Ninja Creami. Select the Ice Cream function and process until creamy.
- Make a small well in the center of the ice cream and add the mini dairy-free 3/4 cup chocolate chips. Run the Mix-In function to incorporate them evenly.
- Scoop into bowls and enjoy your homemade, creamy, non-dairy Jamoca Chip ice cream!
Equipment
- NInja Creami Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Nutrition
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