This rich and creamy vegan coffee ice cream recipe is guaranteed to be a hit amongst all. Made with 5 simple whole foods plant-based ingredients, this recipe couldn't be easier. This recipe is: refined sugar-free, oil-free, healthy, and vegan!
Remove pits from dates and add them to a large bowl with the raw cashews. Cover them completely with water and place them in the fridge to soak for at least 4 hours (overnight is best).
Blend Ingredients:
In a high-speed blender, combine soaked dates and cashews, coconut milk, vanilla extract, and instant coffee powder. Blend until smooth and creamy. I recommend blending for 1-2 minutes.
Churn the Ice Cream:
Pour the ice cream mixture into an ice cream machine and churn according to the manufacturer's instructions until thick and creamy. You can either enjoy the vegan coffee ice cream as is with its soft-serve consistency, or you can freeze it.
Freeze:
Transfer the churned ice cream into a lidded container and freeze for an additional 4 hours or until firm.
Serve:
Scoop the vegan coffee ice cream into cones or bowls. Optional: garnish with coffee beans or a sprinkle of instant coffee granules for an extra touch.
Indulge:
Enjoy the rich and creamy perfection of your homemade Vegan Coffee Ice Cream, a delightful plant-based treat that satisfies your coffee and ice cream cravings in one blissful scoop!