Vegan coffee ice cream
This creamy and rich Vegan coffee ice cream is a perfect treat by itself, but it can also be used for shakes and other types of desserts for coffee lovers like me. The recipe can also be altered omitting the coffee altogether to create other flavors.
Servings Prep Time
5people 5minutes
Passive Time
40minutes
Servings Prep Time
5people 5minutes
Passive Time
40minutes
Ingredients
Instructions
  1. As a general rule, I keep the Freezer Bowl of the ice cream machine in the freezer, and a couple of cans of coconut cream/milk in the back of the fridge. In this way, whenever I want to make ice cream I can start right away. Otherwise, refrigerate overnight.
  2. Pour the solid part of your coconut cream cans in a blender (reserve the liquid part for a smoothie or a veggie curry) together with all the other ingredients. Process on low for 1 minute, just enough to mix everything together.
  3. Take the freezer bowl outside, start the ice cream machine and gently pour all the mixture in. Let the machine do its magic for around 40 minutes (time may vary according to your machine).
  4. When the time is up, you’ll have a soft-serve type of dessert that can be enjoyed right away. If you want a firm consistency instead, transfer the mixture in a lined container, cover and refrigerate for at least 1 hour.
  5. There you go! You’ll never run out of ice cream again :)
Recipe Notes

for vanilla version: omit the coffee, double the vanilla extract.
for chocolate chip version: omit the coffee, add 2/3 of a cup of dairy-free chocolate chips.
for cacao version: omit the coffee (or half it) and add 2/3 of a cup of cacao powder.
for peanut butter swirls: start the ice cream machine and half-way through, add a couple of tbsp of peanut butter.

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