Blend The Frozen Coffee Cubes
Transfer the frozen vegan coffee ice cream cubes to your food processor and blend into a soft, smooth ice cream consistency.
You can then either enjoy the homemade ice cream immediately or, if its a little too soft for your liking, transfer the mixture to an ice cream container and place it back in the freezer for a further 30-60 minutes. Enjoy!
Coffee Coconut Ice Cream
So the no-dairy thing is going OK. Im feeling better each time I opt for dairy-free alternatives, and Im actually starting to crave my swig of almond milk in the mornings after my obligatory almond butter, banana toast.
I still cannot believe I havent had ice cream since December 2012. This is unheard of. But thankfully with options like cinnamon toast ice cream and now this coffee variety, my sanity is still intact, I havent strangled anyone, and my sweet tooth is somehow satisfied. Thank the Lerrrd.
This recipe is incredibly simple to throw together, requiring just four ingredients and very little hands-on prep time. I snagged my friends ice cream maker again, but its not necessary . Ive shared a few tips below if youre sans-ice cream maker.
The texture of this ice cream is so creamy, the vanilla adds a lovely cappuccino flavor, the bold coffee is offset by the sweetness of the coconut milk, and its only slightly sweet thanks to a reduced amount of raw sugar. You can, of course, add more sugar if you like, but I prefer my coffee ice cream like I prefer my coffee as close to black as possible. Modify as you see fit.
I almost added chocolate chunks or a fudge swirl to this recipe, but I figured Id be a purist with this first coffee test batch. Watch out, though. More adventurous concoctions are sure to come soon, especially as the weather warms up.
For The Chocolate Fudge Swirl:
Golden syrup: Golden syrup gives the fudge sauce it’s smooth, sticky texture and stops it from going icy when frozen. You can use corn syrup if you can’t get hold of golden syrup.
Brown sugar: Light or dark brown soft/muscovado or coconut sugars are all fine. I use dark brown soft.
Cocoa powder: Either Dutch processed, natural or cacao powder are all fine.
Chocolate: I use 70% dark chocolate as I don’t want the sauce to be overly sweet, but something like Bournville would also work.
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Is Vegan Ice Cream Healthy
In most cases, vegan ice cream is healthier than regular ice cream because many vegan ice cream recipes call for sugar substitutions like maple syrup or coconut sugar.
But keep in mind that vegan ice cream is still a sweet treat that you dont enjoy every day.
While there are some healthy vegan ice cream recipes out there, others are still loaded with sugar. But hey, I mean ice cream is a dessert, right?
And its totally fine once in a while! Its not like youre eating ice cream for breakfast!
But nice cream that is made of frozen bananas would even be okay for breakfast. I mean how cool is that?! So if youre looking for healthy vegan ice cream, keep an eye out for recipes using frozen bananas as a base or sorbets made with real fruit.
Freeze The Coffee Ice Cream
There are two methods to freeze this coffee ice cream.
Ice tray method: pour the coffee blend into a large ice-cube tray and transfer to the freezer, covered, for up to 6 hours or overnight until frozen solid.
Large container method: transfer the coffee mixture to a large, wide dish . Then, follow the method outlined in my caramel ice cream recipe.
If you use the second method, then ignore the following steps.
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Dreamy Vegan Chocolate Coffee Ice Cream
See that creamy, dreamy, chocolate-y ice cream up there? That would be 100% dairy free, frozen vegan bliss and my current obsession.
Ive been a fan of coconut milk ice cream for a long time, but recently started experimenting with cashew-based ice cream. Soaked, raw cashews blend up to create an unbelievably, super smooth cream, with a neutral taste thats prime for any number of flavorings, mimics dairy milk and is perfect for vegan sauces and desserts.
The combination of cashew cream and coconut milk in this recipe results in a thick, creamy, indulgent vegan ice cream youd never believe was dairy free.
But let me back up This ice cream all started with a craving for affogato, the classic, drunken Italian dessert .
Ive teamed up again with Nespresso, and have been recipe-testing some new coffee recipes this week playing around with the single-serve VertuoLine coffee system which quickly brews flavorful, crema-topped espresso and large-cup coffees at the touch of a button and their newest large-cup offering: Caramelizio, a medium-intensity, lightly roasted Arabica bean coffee of Brazilian and Central American origins.
The subtle, sweet caramel and vanilla notes of the Caramelizio coffee begged to be paired with deep, dark chocolate of course, and I was inspired to make some homemade dark chocolate coffee ice cream with the fresh brew. All the flavors of affogato wrapped up in one creamy, decadent ice cream, that also happens to be vegan and gluten free.
Vegan Coffee Ice Cream Directions
prep time: 30 minutes | wait time: overnight | churn time: 30 minutes
Make your ice cream batter up to 3 days before you’re ready to churn it, and store it in the fridge in a sealed container.
Freeze the insert of your ice cream maker for 24 hours if you havent already.
- 1 pint vegan creamer - 1 ¼ cups nondairy milk - ¾ cup raw, organic, or vegan sugar- 3 tablespoons arrowroot powder - 1 tablespoon vanilla extract - ¾ cup coarsely ground coffee
Simmer 1 pint of vegan creamer, 1 cup nondairy milk, ¾ cup sugar, and ¾ cup coursely ground coffee in a saucepan over medium heat for 10 minutes, stirring ocassionally.
Whisk 3 tablespoons arrowroot powder with ¼ cup of the nondairy milk. Add 1 tablespoon vanilla. Whisk again. Set aside.
Strain the contents of the saucepan once it has simmered for 10 min through a sifter into a heat resistant bowl.
Whisk the arrowroot powder mixture into the hot coffee-infused milk.
Cover the bowl and let it sit on the counter until it cools to room temperature.
Chill in the refrigerator for 4 hours or overnight.
Pour the ice cream mixture into an ice cream maker and start churning immediately.
Churn the coffee ice cream until it gets nice and thick.
Stir in the coffee chocolate chunks when the ice cream is done churning.
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How To Make Vegan Coffee Ice Cream
You start off by making your homemade cashew milk. Its important to use a homemade version because youre going to make it so much thicker and creamier than what youll buy in the shops.
Basically youre going to make more of a cashew cream than a milk or at least somewhere in the middle there!
So you put your cashews on to soak. Put them into a bowl and then pour boiling water over them and let them soak for 1 hour. Then drain them and throw them into the blender along with some fresh water and blend until completely mixed in.
Add your freshly made cashew milk to a mixing bowl along with some coconut milk.
Then you add some sugar to a pot along with a little water and heat, stirring continuously until the sugar is melted. Youll know its melted when your wooden spoon is no longer making a scratchy sound at the bottom of your pot.
Add in some chopped cacao butter, coconut oil, coffee powder, cocoa powder, coconut sugar and salt and mix everything together, letting all the ingredients melt together.
Then pour that out into your bowl with the cashew milk/coconut milk mix and use an immersion blender to blend it in perfectly. If you dont have an immersion blender, then just use your regular blender for this part.
Then put the whole bowl into the freezer for 15-20 minutes for the mixture to chill. Just be careful that you dont forget it in there!
How To Make Healthy Ice Cream
You can make pretty much any dessert healthy by sticking to one simple rule. Are you ready? Ok, so the secret is to keep it short and simple. Yes, its that easy.
Stick to just a few healthy, whole ingredients that you know are good for you. Instead of using cream, go for coconut milk and sweeten your frozen delight with pure maple syrup or raw honey. Its all about making the right choices and then using them moderately as part of a well balanced diet.
If you want to make healthy ice cream at home, all you need to do really is swap the unhealthy, sugary ingredients for the equally flavorful, but healthier options. Easy peasy.
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What If I Dont Own An Ice Cream Maker:
If you donât have an ice cream maker you can still make this vegan coffee ice cream, it just takes a bit more work and the texture may be a bit more icy.
Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.
Repeat this until it reaches soft-serve consistency then allow to freeze for a couple of hours before serving.
Coffee Chip Ice Cream
This Coffee Chip Ice Cream is such a delicious and refreshing treat! Youll love the simple ingredients in this recipe, and you wont need an ice cream maker to enjoy. Dairy-Free, no-churn, and so easy to make!
Here is a useless fact you can now know about me and my food preferences: Coffee ice cream is my absolute favorite flavor! I will go a step further and say that its the ONLY flavor of ice cream I eat. I am not even a coffee drinker, but boy do I love some coffee flavored desserts!
For years, I enjoyed my favorite coffee ice cream from Trader Joes with a few chocolate chips on top and chopped almonds. Seriously, being the picky dessert person I am, this one will always be a favorite of mine. About a year ago, I noticed that one of my favorite treats was wreaking havoc on body. Causing crazy indigestion, also drastically affecting my sleep. At first I thought it was the coffee part of the dessert, but then realized it was actually the dairy that was causing me to wake up in the middle of the night and feel terrible. So I had to stop eating it..What a sad day!
Recently, I have been fighting those cravings for a really good coffee ice cream. Being in the middle of a crazy heat wave, I knew it was time to experiment with making my own dairy-free ice cream. And I am so happy to report that Wholesomelicious now officially has an ice cream recipe, and it is soooooooooo darn good!!!
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Rich And Creamy Vegan Coffee Ice Cream
One thing that youll 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 youll try ingredients youve 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 Ive never thought Id make my own version of a Vegan cream cheese 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 husbands and my hearts content 😀
Fortunately making your own ice cream is easy and satisfying, too, so heres 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.
Dont 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.
But enough talking, lets get to the recipe now!
Add Ice Cream And Chocolate Syrup To Relish
Blend it in the mixer, take some ice cubes and then pour it into glasses. Put a scoop of vanilla ice cream and top it with some chocolate syrup, nuts and raisins. Relish this recipe with some savoury delight!
- 2 tablespoon vanilla ice cream
- 4 Ice cubes
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How To Make It
You can store this cashew based ice cream for up to 3 months in the freezer, and its flavor will be best if you keep it tightly covered.
Here’s What You’ll Need To Make It
Traditional coffee ice cream starts with making a custard with eggs yolks and heavy cream, often steeping ground coffee beans in the mixture. I skip all of that—no eggs, no dairy, no cook!
This nice cream uses a base of coconut milk and cashews for a creamy texture. You could also use coconut cream if you want to make an extra creamy vegan coffee ice cream.
You can use cold brew, leftover, or even decaf coffee but I recommend using brewed espresso or cold brew coffee concentrate for an extra kick of coffee flavor.
And to intensify the coffee flavor even more, you can also add a little espresso powder or instant coffee granules. Espresso powder is a great ingredient to keep in your pantry for baking—a little bit added to your brownie batter will enhance the chocolate flavor.
Maple syrup is used instead of sugar and a touch of pure vanilla extract gives it a vanilla latte-like flavor. Just blitz everything together in the blender. You can also use a food processor but using a high-speed blender will create a smoother, more creamy ice cream texture.
If all of your ingredients are already cold, you don’t even need to wait to pour the coffee mixture in the ice cream maker. You can be eating soft serve coffee ice cream in less than 30 minutes.
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How To Make Vegan Ice Cream
Using an ice cream maker is the best way to achieve creamy, perfectly chilled ice cream. But for those not ready to invest in an ice cream maker, banana nice cream and our no-churn method are also options!
The other key to creamy vegan ice cream is to use rich dairy-free alternatives such as coconut and/or cashew milk. Our favorite is a combination of the two!
Instead Of Sugar Monkfruit
I only recently tested granules in ice cream, but surprisingly, it worked great! Again, no need to heat it to dissolve. Just blend it right in. It did not make my mixture gritty in the least.
Substitutions: Monkfruit can be subbed for Swerve, erythritol or any granulated sweetener that measures like sugar. You can also use 1/8 tsp pure stevia powder, to taste. For non-low-carb, coconut sugar, but I havent tried it myself. Should be a 1:1 sub.
Why almond butter?
I decided to add almond butter years ago to help the consistency. Since nuts dont freeze, almond butter was added to help the ice cream not turn into an ice cube, and to stay more soft and scoopable. I also added almond butter to make up for the lack of sugar, which adds quite a bit of bulk to traditional ice cream.
Side note: I always make my own almond butter and I find that the flavor is much better . I use dry roasted unsalted almonds and blend them in my food processor for just a few minutes to make it. Easy and delicious!
Substitutions: any other nut or seed butter will work great!
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How To Make Homemade Ice Cream
My favorite way to make homemade ice cream is to mix the batter earlier in the day. I generally throw everything in a high speed blender while I’m in the kitchen making breakfast or lunch, then put the blender pitcher in the refrigerator until I’m ready to make the ice cream.
Starting the ice cream machine during dinner makes it simple to have soft serve for dessert. If we’re eating out on the deck, I’ll leave the ice cream in the freezer bowl and serve it family-style outside. The freezer bowl acts like a cooler and keeps the ice cream cold while everyone helps themselves. Just set out some toppings and it’s an easy ice cream bar.
The coffee and vanilla flavor is also a perfect ice cream base if you want to make chocolate chip or cookie dough ice cream. Just add ½ cup of chocolate chunks, dark chocolate chips, or cookie dough pieces to the ice cream when it’s almost done churning.
You can also add cacao powder to make it a chocolatey vegan mocha ice cream. Use about a ¼ to cup of cacao or cocoa powder to taste.
This homemade coffee ice cream is a great recipe to use in other frozen treats like delicious ice cream sandwiches made with gluten and dairy free chocolate chip cookies. Don’t wait to try this super easy dairy-free, paleo, and vegan ice cream!