Rich And Creamy Vegan Coffee Ice Cream

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!

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This Rich and Creamy Vegan Ice Cream is the epitome of dairy-free delight. It's made with simple ingredients and is perfect for the whole family. It has the perfect creamy texture and rich coffee flavor. This homemade ice cream promises not only a guilt-free indulgence but also a luxurious treat that beats everything you can find at the grocery store.

Making homemade vegan ice cream is one of my favorite things to do. I truly believe the best ice cream is homemade ice cream. There are endless flavor combinations. I've made everything from my Vegan Peanut Butter And Jelly Ice Cream, to my Vegan Hot Chocolate Ice Cream, and now this delicious Rich And Creamy Vegan Coffee Ice Cream.

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Ingredients For This Vegan Coffee Ice Cream:

This creamy ice cream is one of my favorite vegan ice cream recipes because it's made with simple ingredients you can pick up at your local grocery store, and it tastes incredible.

Ingredients For This Vegan Coffee Ice Cream:

• Medjool Dates - Works as a natural Sweetener with a hint of caramel flavor. It is rich in vitamins, minerals, and fiber. Offers a natural sweetening alternative that doesn't spike blood sugar levels, providing nutrients while enhancing the ice cream's sweetness.
• Full Fat Coconut Milk - Base for the creamy texture of the ice cream. Full-fat coconut milk adds a creamy richness. It contains healthy fats, vitamins, and minerals. Choose options without preservatives and consider those with guar gum for optimal consistency.
• Raw Cashews -  Contributes to the creaminess and thickness of the ice cream. Packed with healthy fats, protein, and essential nutrients. Raw cashews provide a smooth texture and contribute to the overall richness of the dessert. I always buy my nuts in bulk from Wilderness Poets. You can get $10 off your purchase of $49 or more with code: "NATURALVEGAN"
• Vanilla Extract - Enhances flavor and adds depth to the ice cream. Mexican Vanilla, known for its superior flavor, elevates the taste experience. While a bit pricier, it's totally worth it. I always recommend using Mexican vanilla for the best natural flavor.
• Instant Coffee Powder (espresso powder)-  Infuses a rich coffee flavor into the ice cream. The choice of a quality instant coffee, like Cafe Bustelo, ensures a robust coffee taste without compromising the recipe. Provides a satisfying caffeine kick and contributes to the overall depth of flavor.
• Ice Cream Cones (optional) - Provides a classic serving vessel for the ice cream. While optional, choose whole-grain or gluten-free as well as refined sugar-free cones for a healthier option. Cones add a delightful crunch and complete the ice cream experience.

See the recipe card for quantities.

How To Make This Vegan Coffee Ice Cream:

This homemade coffee ice cream recipe is a great homemade ice cream to make because it only takes a couple of simple steps and it's incredibly rich and creamy.

1. Prepare the Medjool Dates And Cashews:
   • 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).
2. 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.
3. 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.
4. Freeze:
   • Transfer the churned ice cream into a lidded container and freeze for an additional 4 hours or until firm.
5. 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.
6. 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!

Hint: If you forget to soak the cashews and dates, you can boil them for 15 minutes to achieve a similar texture.

Substitutions:

A couple of common substitutions can be made to this vegan coffee ice cream recipe if needed. Here are some of the common ones.

• Coconut Milk - You can use both coconut cream and lite coconut milk as substitutions for the full fat coconut milk. If you prefer creamier ice cream, I recommend using coconut cream; if you prefer low-calorie, I recommend using lite coconut milk.
• Nut Butter - If you need to save on prep time or can't use raw cashews, you can use almond butter or your favorite nut butter in place of the raw cashews. Use ½ cup for every 1 cup of cashews.
• Fresh Coffee - You can replace the instant coffee powder with fresh coffee if needed. I recommend using a cold brew coffee and only adding ⅓ of a cup. This will affect the texture and is why I still recommend using instant coffee powder.

If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!

Vegan Coffee Ice Cream Variations:

Whenever you are making a homemade recipe, there are endless ways to make it your own. Here are some of my favorite vegan coffee ice cream variations to make.

• Mocha Ice Cream - You can add cacao powder or cocoa powder to the base of this coffee ice cream for the perfect mocha flavor. You can also add vegan chocolate chips and chocolate fudge sauce for an even more indulgent mocha ice cream.
• Nice Cream - If you love making ice cream with frozen bananas, you can make a frozen banana ice cream by using frozen bananas in place of coconut milk and cashews. 
• Very Vanilla - I love adding vanilla beans and vanilla extract to achieve the perfect vanilla coffee ice cream. This is my favorite way to instantly elevate this recipe.

What You Need To Make This Ice Cream:

Making homemade ice cream does require a bit of equipment, but it is absolutely worth it. 

• Large Mixing Bowl:
  • You will need a bowl large enough to soak the dates and cashews.
• High-Speed Blender:
  • A powerful blender is crucial to achieve a smooth and creamy consistency for the ice cream. It will help blend ingredients like cashews, dates, and coconut milk into a velvety texture.
• Ice Cream Maker:
  • An ice cream maker is recommended to churn the ice cream mixture. This helps incorporate air into the mixture, creating a creamy texture. If you don't have an ice cream maker, you can still make the recipe but may need to manually stir the mixture at intervals during freezing.
• Measuring Cups and Spoons:
  • Accurate measurements are essential for the success of the recipe, so have measuring cups and spoons on hand.
• Container with Lid:
  • You'll need a lidded container to freeze the ice cream after churning. This container should be large enough to hold the ice cream mixture without overflowing.
• Spatula:
  • A spatula is useful for scraping down the sides of the blender and transferring the ice cream mixture into the ice cream maker or storage container.

As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store Homemade Vegan Coffee Ice Cream:

To store your Vegan Coffee Ice Cream and maintain its texture and flavor, follow these steps:

1. Transfer to a Lidded Container:
   • After churning the ice cream, transfer it into a lidded container. Make sure the container has enough space for the ice cream without overflowing.
2. Press a Parchment Paper:
   • Press a piece of parchment paper directly onto the surface of the ice cream before placing the lid. This helps prevent ice crystals from forming and maintains the creamy texture.
3. Seal Tightly:
   • Seal the container tightly with the lid to prevent freezer odors from affecting the ice cream.
4. Label and Date:
   • It's a good practice to label the container with the date to track freshness. If you've made multiple batches of ice cream, labeling also helps differentiate flavors.
5. Store in the Freezer:
   • Place the lidded container in the freezer. Make sure the freezer temperature is consistently set at or below 0°F (-18°C) for optimal storage.
6. Avoid Frequent Opening:
   • Limit opening the freezer door to maintain a consistent temperature. This helps prevent temperature fluctuations that can affect the quality of the ice cream.
7. Consume Within a Few Weeks:
   • While vegan ice cream can last longer, for the best taste and texture, it's advisable to consume it within a few weeks of freezing.
8. Thawing Before Serving:
   • When ready to enjoy the ice cream, remove the container from the freezer and let it thaw in the refrigerator for about 10-15 minutes before scooping. This allows the ice cream to soften slightly for easier serving.

By following these storage tips, you can keep your Vegan Coffee Ice Cream fresh and delicious for an extended period. Proper storage helps prevent freezer burn and maintains the creamy consistency of the ice cream.

Top Tip:

Ensure that your coconut milk, soaked cashews, and other liquid ingredients are well-chilled before blending. Cold ingredients, when blended, create a smoother and creamier texture in the ice cream. You can even refrigerate the mixture for an hour before churning to enhance creaminess.

Frequently Asked Questions:

Related Vegan Ice Cream Recipes:

Looking for more delicious vegan ice cream recipes like this one? Make sure to check out some of the other recipes on my website!

If you try this Rich And Creamy Vegan Coffee Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

Rich And Creamy Vegan Coffee Ice Cream

Katie

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!

5 from 29 votes

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Prep Time 4 hours hrs

Churning time 40 minutes mins

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Servings 6 people

Equipment

• 1 High speed blender
• 1 Ice Cream Maker
• 1 large bowl
• 1 ice cream container optional

Ingredients

  

1x2x3x

• 1 cup raw cashews "NATURALVEGAN" for $10 off
• 8-10 medjool dates
• 1 can full fat coconut milk
• 2 teaspoon vanilla extract
• 2 tablespoon instant espresso

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Instructions

 

Prepare the Medjool Dates And Cashews:

• 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!

Keyword coffee, coffee ice cream, healthy vegan ice cream, rich dessert, vegan coffee ice cream

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