Vegan Coffee Ice Cream
Indulge in the rich, creamy delight of Vegan Coffee Ice Cream, a dairy-free dessert that captures the bold essence of coffee in every velvety bite. Crafted with a luscious base of full-fat coconut milk and unsweetened almond milk, this ice cream achieves a luxurious texture while remaining completely vegan. The robust flavor comes from freshly brewed espresso—perfectly complemented by the subtle sweetness of coconut sugar and a hint of vanilla extract. A touch of cornstarch ensures a smooth, scoopable consistency, while an optional dash of coffee extract intensifies the bold mocha notes. Whether you're craving a decadent treat or searching for an impressive plant-based dessert, this easy-to-make recipe is sure to become a favorite. Serve it on its own, paired with warm desserts, or sprinkled with your favorite toppings for an irresistible indulgence that celebrates the flavors of coffee and cream, without the cream!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Espresso or strong brewed coffee
- 0.75 cup Coconut sugar (or granulated sugar)
- 2 tablespoons Cornstarch
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Coffee extract (optional, for stronger coffee flavor)
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the coconut milk, almond milk, and coconut sugar. Whisk until the sugar has dissolved.
In a small bowl, mix the cornstarch with 2 tablespoons of warm water to create a slurry. Set aside.
Heat the saucepan mixture over medium heat until it begins to steam, but do not let it boil.
While whisking, slowly pour the cornstarch slurry into the saucepan. Continue to cook and whisk for 5-7 minutes until the mixture thickens slightly.
Remove the saucepan from heat and stir in the espresso, vanilla extract, coffee extract (if using), and salt.
Let the mixture cool to room temperature, then transfer it to a lidded container and refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This typically takes 20-25 minutes.
Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours for a firmer consistency.
Let the vegan coffee ice cream sit at room temperature for 5-10 minutes before scooping and serving. Enjoy!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 194.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 552 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
