This vegan coffee ice cream is so good no one would ever guess it’s vegan. Rich and creamy and deliciously coffee flavored.
We were out for drinks with a friend and he told me that he has been making the BEST vegan ice creams lately.
So you know, I’m always willing to up my game when it comes to ice cream (or anything really!), so I asked him to tell me everything. He told me he bought a book called Artisan Ice Cream and has been loving the recipes. He said you use a mixture of homemade cashew milk and coconut milk to create the base and then add the flavorings from there.
This way you don’t get any of the ‘coconut’ flavor that you often do get when using only coconut cream/coconut milk for the base. The mix of cashew milk and coconut milk create a totally neutral creamy base that is ideal for vegan ice cream.
Well…let’s just say that after running a food blog for a few years now, I know that some of you don’t like the taste of coconut. So I was very intrigued, and bought the book myself, and picked up some good tricks that I also incorporated into our recipe for cashew ice cream.
I do recommend this book, but just a note that it’s not all vegan ice creams, there are 9 vegan ice cream recipes in the book and there are some vegan sorbets as well, but the majority of the recipes are non-vegan.
This vegan coffee ice cream recipe is adapted from their recipe book and I must say it has been getting rave responses from everyone who has tried it.
How to make vegan coffee ice cream
You start off by making your homemade cashew milk. It’s important to use a homemade version because you’re going to make it so much thicker and creamier than what you’ll buy in the shops.
Basically you’re 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. You’ll know it’s 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 don’t 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 don’t forget it in there!
After 20 minutes if it has gone hard along the sides, just whisk it up again, and pour out into your ice cream maker and churn until it reaches a soft serve consistency. This could take anywhere from 25 minutes to 45 minutes depending on your ice cream maker.
We use a Cuisinart Ice Cream Maker which works fantastically and usually only takes around 25 minutes to reach soft serve consistency.
Transfer the ice cream to a loaf pan and smooth down with the back of a spoon and then cover with foil and place into the freezer to set. It will usually take at least 6 hours in the freezer to set, but it’s ideal if you just leave it there overnight.
Pro tips for the best vegan coffee ice cream
Definitely make your own homemade cashew milk as the recipe guides you to do. Don’t use a pre-made version, it will not be as good.
Use full fat canned coconut milk. You can even use coconut cream if you like. Either one will work great, the most important thing is that it must be a full fat version.
Have all your ingredients prepared and ready to go before you heat the sugar. You need the cacao butter chopped up into pieces so that it will melt in quickly. Cacao butter is kind of a magical ingredient in this ice cream and creates a wonderful consistency.
Coconut sugar provides a wonderful depth of flavor but you can switch this for brown sugar in a pinch.
So I hope you’ll love this vegan coffee ice cream! It is:
- Undetectably vegan!
Keep it stored in the freezer and ideally consume within 1 week. Yes, it’s ice cream, but it’s still best when fresh!
More vegan ice cream
- Vegan Pistachio Ice Cream
- Vegan Avocado Ice Cream
- Vegan Vanilla Ice Cream
- Vegan Coconut Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Chocolate Ice Cream
So let us know what you think of this vegan coffee ice cream in the comments and please rate the recipe too! Thanks.
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Vegan Coffee Ice Cream
Homemade Cashew Milk
- ⅔ cup Raw Cashews (100g) soaked in hot water for 1 hour
- ¾ cup + 2 Tbsp Water (210ml)
For the Ice Cream:
- 1 and ½ cups Homemade Cashew Milk (360ml)
- 1 and ½ cups Coconut Milk (360ml) Canned, Full Fat, Unsweetened
- 1 cup White Granulated Sugar (200g)
- ¼ cup Water (60ml)
- ¾ cup Cacao Butter (100g) Chopped
- ½ cup Coconut Oil (109g)
- ¼ cup Instant Coffee Powder (14g)
- 1 Tbsp Cocoa Powder
- ⅓ cup Coconut Sugar (50g)
- 1 tsp Salt
- At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that’s it’s ready to go the next day.
- Prepare your homemade cashew milk. Add the cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with ¾ cup + 2 Tbsp fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Use all of this milk in your ice cream.*
- Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.
- Then get all your other ingredients ready before proceeding.
- Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.
- Add in the cacao butter, coconut oil, instant coffee powder, cocoa powder, coconut sugar and salt and whisk in until everything is melted together.
- Then pour this out into the bowl with the cashew milk and coconut cream.
- Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.
- Take the whole bowl and place it into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well again and then pour it into the ice cream machine.
- Churn the ice cream according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes.
- When it’s reached soft serve consistency, pour it out into a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.
- When it’s set, scoop into bowls and enjoy.
- If your batch of cashew milk makes slightly more or slightly less than 1 and ½ cups (360ml), don’t worry about it. It should be close, and if so, then just use it all in the ice cream. The difference would come about from the amount of water your cashews absorbed while soaking and if it’s a little more or less, you may end up with a little more or less volume. If it was a fairly big difference (like ⅓ cup short) then you could use a little extra coconut milk to compensate. Even if you do have to use a little extra coconut milk to compensate then don't worry, mixed with the cashew milk it will still be a very neutral base for this ice cream.
- Prep time excludes time the spent soaking the cashews and the time spent chilling the mixture or for the ice cream to set completely in the freezer. It is for the hands on time, including churning.
- Recipe adapted from the book Artisan Ice Cream.