Vegan Espresso Ice Cream
Indulge in the velvety richness of Vegan Espresso Ice Cream, a dairy-free delight that combines the bold flavor of espresso with the creamy decadence of coconut milk and coconut cream. Sweetened naturally with maple syrup and enhanced by a hint of vanilla, this recipe delivers a coffee-house favorite in frozen form—all while being completely plant-based. Perfectly scoopable after freezing, this dessert is a caffeine-packed treat that’s as delicious on its own as it is topped with your favorite vegan garnishes. Whether using an ice cream maker or the no-churn method, this easy-to-follow recipe ensures a luscious texture and irresistible taste. Treat yourself to this homemade vegan ice cream and savor the bold espresso notes in every bite!
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 2 tablespoons Espresso powder
- 1 cup Coconut cream
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Chill the cans of coconut milk in the refrigerator overnight. This will help the cream separate from the liquid, making it easier to create a creamy texture for your ice cream.
Once the coconut milk is chilled, scoop out the thick cream part from the top of the cans into a large mixing bowl. Discard the remaining liquid or save it for another use.
To the bowl with coconut cream, add the coconut cream and whisk together until smooth and well combined.
In a small bowl, mix the espresso powder with 2 tablespoons of hot water, stirring until completely dissolved to create a strong espresso shot.
Add the espresso mixture, maple syrup, vanilla extract, and salt to the coconut mixture. Whisk until all ingredients are fully combined and the mixture is smooth.
If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions, typically about 20 to 25 minutes, until the ice cream reaches a soft-serve consistency.
If you don't have an ice cream maker, pour the mixture into a shallow container and cover it. Freeze for one hour, stir the partially frozen mixture to break up any ice crystals, and return to the freezer. Repeat this process every 30 minutes for about 3 hours, or until you achieve the desired consistency.
Transfer the churned ice cream into a lidded, airtight container and freeze for an additional 4 hours, or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Serve with your favorite vegan toppings or enjoy as is!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 205.2 g | 1026% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 187.9 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2486 mg | 53% | |
*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.
