Ingredients for Vegan Coffee Ice Cream
- 1 (13.5 ounce) can full-fat coconut milk
- Strong Coffee
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Bittersweet Chocolate Chips
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How to Make Vegan Coffee Ice Cream
- 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.
- Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
- If not using an ice cream maker, pour the cooled mixture into a metal or glass bowl. Cover and freeze for 1 hour.
- 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.
- During the last hour of freezing (the third hour), gently fold in 1/2 cup of semi-sweet chocolate chips.
- 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