Vegan Coffee Ice Cream Recipe

Indulge in this creamy, dreamy Vegan Coffee Ice Cream made with rich coconut milk! This recipe, adapted from a beloved vegan ice cream blog, delivers a decadent treat without the hefty price tag of store-bought options. While it requires some patience (no ice cream maker needed!), the result is well worth the wait. Get ready for a coffee-infused delight that's perfectly smooth and intensely flavorful. Chocolate chips add the perfect touch!

Prep Time 15 mins
Cook Time 195 mins
Calories 283.8 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Vegan Coffee Ice Cream

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Coffee Ice Cream

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How to Make Vegan Coffee Ice Cream

  1. In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup strong brewed coffee (cooled), 3/4 cup granulated sugar, and 1 teaspoon vanilla extract.
  2. Bring the mixture to a gentle boil over medium heat, stirring constantly.
  3. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.
  4. If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
  5. If not using an ice cream maker, pour the cooled mixture into a metal or glass bowl. Cover and freeze for 1 hour.
  6. Remove from freezer and beat with a hand mixer until smooth. Return to freezer. Repeat this process every 45 minutes for the next 2 hours.
  7. During the last hour of freezing (the third hour), gently fold in 1/2 cup of semi-sweet chocolate chips.
  8. Let the ice cream sit in the freezer for at least 30 minutes to firm up before scooping and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

75g

Fat

100g

Carbs

7g