Today I'm sharing my Homemade Vegan Coffee Ice Cream recipe!! Just 5 easy ingredients are all it takes to make this super creamy ice cream that is infused with your favorite espresso or coffee! I use an ice cream machine but also have a no-churn ice cream machine method for those who do not have one.
Vegan Coffee Ice Cream has a velvety texture and a rich, coffee-infused taste. All it takes are five simple ingredients that you might already have in your kitchen: raw cashews, plant-based milk (any kind), sugar, espresso or coffee (because caffeine is life), and a dash of vanilla. Just blend them all together and pour them into your ice cream maker. Tah dah! Delicious, homemade dairy-free ice cream.Â
Or if you do not have an ice cream maker, no worries, just follow my method in this post: How to Make Ice Cream in a Blender.
Or if you have a Ninja Creami, then just check the recipe notes for instructions.
I have shared several vegan ice cream recipes on this blog, but this coffee flavor might be my favorite! A lot of coffee ice cream recipes call for instant coffee powder, but personally, I'm not a fan of the flavor of instant coffee, so instead, in my recipe I use cooled espresso or coffee. This way you can use your favorite home-brewed coffee or even buy a few shots of espresso from your local cafe. And if you prefer, you could even use decaf!
How to Make Vegan Coffee Ice Cream:
Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the coffee ice cream recipe:
Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love.
No ice cream maker technique:Â if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post:Â How to Make Ice Cream in a Blender.
Add the cashews, plant-based milk, sugar, espresso or coffee, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
This Vegan Coffee Ice Cream is...
- incredibly creamy and delicious
- infused with your favorite espresso or coffee
- just 5 ingredients!
More Vegan Frozen Treats:
Pistachio Ice Cream
Rice Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Strawberry Cheesecake Popsicles
Fudgesicles
Creamsicles
Mint Chocolate Chip Popsicles
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
Vegan Coffee Ice Cream
Ingredients
- 1 ½ cups raw cashews, softened if needed, see step 1
- 1 cup plant-based milk, (such as oat or soy)
- ¾ cup white sugar
- ½ cup (4 shots) espresso or very strongly brewed coffee, cooled
- 1 teaspoon vanilla extract
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
- Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. No ice cream maker technique:Â if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post:Â How to Make Ice Cream in a Blender.Â
- Add the cashews, plant-based milk, sugar, espresso or coffee, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
- Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
Nutrition
More vegan frozen dessert recipes:
Leah says
Delicious!!!
Jenn says
If I don't want to use sugar, do you have a recommended sweetener?
Also, I have "dirty chai" tea, which is chai tea with a small amount of espresso in. I make an iced version with vanilla or regular oat milk. Do you think this flavour would transfer well to an ice cream? (I'm mostly asking because I steep it in a small amount of water first and wondering if you had any tips). Thanks!
Ana Johnson says
Wow, just amazing. I did sub the coffee for one ripe banana because I made it for the little ones and they are already hyper enough without coffee.
It's delicious, creamy and wonderful.
Jenn says
I used a banana and frozen strawberry combo, banana blueberry combo and peach blueberry combo for the rice ice cream recipe and it was awesome! Just a thought for the littles 🙂