This vegan coffee ice cream is creamy and has a wonderful coffee flavour that comes through strongly. It’s a perfect summer treat that offers both refreshment and an energy boost in delicious, dripping bites. If you’re a coffee ice cream lover, this vegan version will not disappoint. The creaminess of the ice cream provides a great contrast to an espresso.
The base for my vegan coffee ice cream consists of cashews, evaporated coconut milk, and sweetened condensed coconut milk. Make sure to chill the cans of evaporated coconut milk and sweetened condensed coconut milk in the fridge before using them in the ice cream. For best results, chill the ice cream mixture in the refrigerator for a couple of hours or overnight before churning. Cold ingredients help the ice cream freeze faster, which prevents ice crystals from forming.
I use evaporated coconut milk and sweetened condensed coconut milk from Nature’s Charm, a brand I love and use in many other recipes.
My vegan coffee ice cream is incredibly creamy, thanks also to the addition of the emulsifier soy lecithin and the stabiliser guar gum, which help prevent ice crystals from forming.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan ice cream recipes:
- Vegan Biscoff Ice Cream
- Vegan Chocolate Ice Cream (and Chocolate Orange Ice Cream)
- Vegan Butter Pecan Ice Cream
Vegan Coffee Ice Cream (GF)
Ingredients
Coffee ice cream made with espresso:
- 240 g cashews
- 240 ml (1 cup) evaporated coconut milk chilled
- 120 ml (1/2 cup) 4 espressos chilled
- 280 ml (1 1/6 cups) cold water
- 320 g sweetened condensed coconut milk chilled
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Coffee ice cream made with instant coffee:
- 240 g cashews
- 240 ml (1/2 cup) evaporated coconut milk chilled
- 400 ml (1 2/3 cup) cold water
- 320 g sweetened condensed coconut milk chilled
- 1/18 tsp salt
- 1 tsp vanilla extract
- 8 tsp instant coffee
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Instructions
- Make sure to put the ice cream maker container in the freezer at least 12 hours before you start making ice cream. For best result, chill in the freezer also the container in which you'll store the ice cream.
- If making coffee ice cream with an espresso machine, make 4 espressos (each should be 30 ml) and put them in the refrigerator to chill completely.
- Add all ingredients for the ice cream into a blender and blend together well. Make sure the mixture is really smooth.
- For best results, chill the mixture in the refrigerator for a couple of hours or overnight before proceeding.
- Take the mixture out of the refrigerator and give it a stir. When the ice cream machine is running, pour the mixture into the ice cream machine. Churn according to directions.
- After ice cream is made in the ice cream machine, take it out and transfer it to a freezer-safe container. Seal the container and put it in the freezer for a couple of hours, so that the ice cream hardens even more.
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