Author: This coffee ice cream recipe is ultra creamy, rich, and infused with your favorite espresso or coffee. Made with just 5 simple ingredients, this homemade vegan ice cream tastes even better than store-bought and can be made with or without an ice cream maker!
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!
Why This Coffee Ice Cream Is the Best Ever
- Rich real coffee flavor: Made with brewed espresso or coffee instead of instant coffee powder.
- Ultra creamy texture: Cashews blend into the dreamiest dairy-free ice cream base.
- Only 5 ingredients: Compare this to store-bought ice cream! We're keeping it simple here, with no fillers or preservatives.
- Ice cream maker or no-churn options: 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.
Ingredients for Coffee Ice Cream
- Raw cashews: These create the creamy dairy-free base. If needed, soften them first for easier blending.
- Plant-based milk: Oat milk or soy milk work especially well for a creamy texture.
- White sugar: Sweetens the ice cream and helps keep it scoopable.
- Espresso or strong brewed coffee: Use your favorite coffee! Espresso gives the boldest flavor.
- Vanilla extract: Enhances the coffee flavor.
How to Make Vegan Coffee Ice Cream
- Blend the Ice Cream Base: If you don't have a high-speed blender, you can soften the cashews first. Add the cashews, plant-based milk, sugar, espresso or coffee, and vanilla to a blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Make sure no cashew bits remain.
- Churn the Ice Cream: Prepare your ice cream maker according to the manufacturer's instructions. Pour in the ice cream mixture and churn for about 25 minutes until it reaches a soft-serve consistency. You can enjoy the ice cream immediately as soft serve, or transfer it to a freezer-safe container and freeze for about 2 hours or overnight for a firmer scoopable texture.
Tips and Variations
- Use strong coffee: For the best coffee flavor, use espresso or very strongly brewed coffee.
- Add mix-ins: Chocolate chips, chopped walnuts, crushed cookies, or swirls of caramel are all amazing here. Add them during the last few minutes of churning.
Storage
Store leftover vegan coffee ice cream in a freezer-safe airtight container for up to 2 weeks.
If the ice cream becomes very firm after freezing, let it sit at room temperature for 10 to 15 minutes before scooping.
If you try this coffee ice cream recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Coffee Ice Cream
Servings: (makes about 3 cups or 1 ½ pints)
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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: if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post: 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.
Jay Bird says
This base has a crazy high fat content because of the cashews - but it does keep the ice cream from being too icy and freezing too hard. I'm going to try another batch with just a cup of cashews and see how that works.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jay, yes exactly! The fat from the cashews helps keep it creamy, not icy, just like in dairy ice cream. Let me know how the 1-cup version turns out, I’d love to hear! For lower-fat ice creams, you can also try adding ¼ teaspoon xanthan gum to help keep it silky smooth if you have it on hand 🍦
Jay Bird says
Thank you! I was wondering about xanthan gum cause I see it a lot in vegan ice cream ingredients. I officially have the experimentation bug! I do think if I had an actual ice cream maker it would help mitigate the ice crystals with the lower fat recipes. I'm going to try using the ice cream function on my juice and I'm also going to try letting the cubes soften a bit before putting them in my vitamix.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Perfect! Enjoy!
Rita says
Just wondering … would maple syrup would work instead of granulated sugar?
Jess @ It Doesn't Taste Like Chicken says
Yes it should work well! Please let us know if you try and how it goes.
K says
Fantastic. Next? ima use super strong Earl Grey tea for the coffee.
Jess @ It Doesn't Taste Like Chicken says
Great! We can't wait to hear how that turns out!
Odile says
I loved this recipe, I substituted coconut cream, and when you refrigerate it only the hard part, is for the cashews. It worked perfectly and didn't create a strong coconut flavor.
Robin says
i must give a high rating here on the coffee ice cream because the texture is spot-on! very impressed. The flavor; however, was just a bit disappointing, even with the handful of chocolate chips I added. In savory dishes I love cashews but think I will need to trial another main ingredient for ice cream.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Robin, I just wanted to ensure that you use raw unsalted cashews? When cashews are raw and unsalted they have a very mild taste. When they are roasted and/or salted, that is when they cashew flavor becomes quite strong. I hope that helps!
Heaven says
What if you can’t have nuts?
Sam Turnbull @ It Doesn't Taste Like Chicken says
You could try my recipe for rice ice cream. Enjoy!
Leah says
Delicious!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!!
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!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I think the dirty chai tea would be great! I would just let it steep for longer than usual in a small about of water and maybe use two tea bags to ensure that flavor really comes through. Almost any kind of sweetener should work in this recipe so I would try whatever your go-to sweetener is. 🙂
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 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed!