Rich and creamy Vegan coffee ice cream

Rich and creamy vegan coffee ice cream

One thing that you’ll find out once you go Vegan, is that you will want to experiment with food much more than before, most people agree on this. Your taste buds get “detoxed”, you become curious in the kitchen and you’ll try ingredients you’ve never tried before. In this sense, a Vegan diet is much more varied than a “standard” one. I could give you hundreds of examples, but I’ve never thought I’d make my own version of a Vegan cream cheese (super easy, too, stay tuned for the recipe soon) or my own Vegan ice cream at home. And yet here I am, happily churning away some rich and creamy Vegan coffee ice cream to my husband’s and my heart’s content :D

creamy and rich Vegan coffee ice cream

Fortunately making your own ice cream is easy (just a little time consuming) and satisfying, too, so here’s one of our favorite recipes so far: super creamy and rich Vegan coffee ice cream.  It has the richness and flavor of an old-time favorite of mine, that all Italian kids and adults alike know very well: the “Coppa del Nonno“, a very un-glamourous looking ice cream that dates back to 1955, with a very unique coffee flavor.

creamy and rich Vegan coffee ice cream

Don’t like coffee? Switch the powdered coffee with cacao powder for a chocolatey version ;-) And you might prefer to eat it as it is, with its creamy, smooth texture, but of course you can go crazy with it and add nuts, fresh fruits, brownie or cookie crumbles… or add a little more vanilla extract and maybe some chocolate chips! The possibilities are endless.

We’ve also enjoyed it as an ice cream sandwich, simply spreading some within 2 “petit brun” or any other Vegan-friendly biscuit and then letting it set in tin-foil in the freezer:

coffee vegan ice cream sandwich

But enough talking, let’s get to the recipe now!

Rich and creamy vegan coffee ice cream

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.
Prep Time 5 minutes
Total Time 45 minutes
Course Cake & dessert
Servings 5 people


  • 2 cans coconut cream or sub with full fat coconut milk
  • 2/3 cup instant coffee powder or sub with cacao powder
  • 4 tbsp maple syrup or sub with agave
  • 2 tbsp vanilla extract


  • 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.
  • 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.
  • 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).
  • 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.
  • There you go! You'll never run out of ice cream again :)


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.
Keyword ice cream


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If you (want to) give this Rich and creamy Vegan coffee ice cream a try, please let me know in the comments’ section below!
You can also find me on social media. Be sure to tag @francesca_sevenroses on Instagram or @sevenrosesblog on Twitter and Facebook, and use #sevenroses so I’m sure to see it. I love when you guys share with me!
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More about Francesca @ Seven Roses

☾ moon child + Autumn + Hufflepuff ↟ cabin life, books, coffee, crystals & watercolors ✧ Vegan blogger/designer ➵ helping you live a more magical & conscious life Stay a while, and let's be friends! ♥


  1. Reply

    I think we need some ice-cream for the weekend, no? ;}

  2. Reply

    This sounds amazing! My kids haven’t been a fan of store-bought vegan ice cream – I’ll have to try this out on them! (maybe with decaf ;)

    1. Reply

      Decaf would certainly be a better idea, sometimes powdered decaf can be a tad bitter so you’ll have to taste test as you go along. Let me know how it turns out and what your kids think :)

  3. Reply

    This mus be the best Vegasn icecream recipe I’ve seen ♥ thank you doll! Now I won’t have to go crazy finding Vegan options at the supermarket, I can just make my own

  4. Reply

    Ok just a quick note to let you know I’ve made this over and over again following your recipe: it’s simply put the best friggin’ plant-based cruelty-free vegan ice cream I’ve ever had. No idea what the Copa de Nonno is but yours tastes like coffee heaven in my mouth ♥

  5. Reply

    Now I need an Ice Cream Maker! Coffee iced cream is my FAVORITE! it’s actually the only flavor i eat !

  6. Reply

    Nice recipe😉😉

  7. Reply

    Can’t wait to make this. I just want to confirm – if I get two cans of full fat coconut milk, I only end up using half of each (the separated cream part) right? Also, for the coffee, is it really 2/3 cups? Just sounds like a lot but I have yet to try it. Can I just use regular ground coffee? Thank you!

    1. Reply

      Hey Cora, it’s two thirds of a cup :) hope this helps!

  8. Reply

    For dessert, I can have any sweet as long as it is ice cream, and coffee flavor. I definitely will try this recipe at home.
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  9. Reply

    What is the size of the can of coconut cream? Is the full size or the mini version?

    1. Reply

      Hi Luiza, the cans are normal sized, but you only use the solid part of the coconut milk.
      Mine (in Europe) say 400ml which I think is 13.5 FL OZ. Does that help?
      And if you’re looking into making your own ice cream, also look into my new no-churn recipe: Chocolate chip & cookies Vegan ice cream

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