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    Home » Recipes » Desserts

    Modified: Aug 21, 2023 · Published: Jul 3, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Coffee Ice Cream

    Jump to Recipe Pin

    This creamy no-churn Vegan Coffee Ice Cream is a coffee lover's dream. It's made in minutes. It's waiting for it to freeze that's the hard part.

    Vegan Coffee Ice Cream in a bowl.

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    This creamy Vegan Coffee Ice Cream has quickly become my new favorite dessert. That says a lot considering I'm a big chocolate lover.

    I even like this ice cream more than my chocolate ice cream. Yup, it's that good!

    My husband who doesn't have much of a sweet tooth loves this ice cream too. He recently bought a vegan coffee ice cream that we both loved. We both agreed this tasted very much like the store-bought version.

    This homemade coffee ice cream recipe is dangerously good. It is hard to put it down. If you've never made your own ice cream, this creamy ice cream is a great place to start.

    The best part is you don't need an ice cream machine. I don't know about you, but I certainly don't need another kitchen gadget taking up space.

    I've even used this recipe in a Vegan Coffee Float recipe. Other recipes to try are my Vegan Chocolate Frozen Yogurt Bites, Vegan Strawberry Ice Pops and Vegan Chocolate Peanut Butter Ice Cream recipe.

    A nice cream recipe to try is my Vegan Banana Ice Cream recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tip
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Ice Cream Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet, rich, and creamy. It's perfect for a hot summer day.
    • It is a no-churn ice cream recipe; you don't need an ice cream maker. You can make it in a blender!
    • Made with simple ingredients, it has the perfect balance of flavors.

    🧾 Ingredients

    Coffee ice cream ingredients on a cutting board with labels.
    • Coconut Milk: Adds a creamy texture. It's a great ice cream base for vegan ice cream. Only full-fat coconut milk will work.
    • Sweetened condensed coconut milk: Adds a sweet, rich, creamy flavor. You could also use sweetened condensed oat milk.
    • Instant coffee powder or instant coffee granules: Adds a robust flavor. I used Starbucks medium roast instant coffee. An instant espresso powder would taste great as well. Use your favorite instant coffee. I buy it at my local Target or grocery store. Instant coffee tastes great in Vegan White Russian Ice Cream as well.
    • Vanilla extract: Enhances flavors. Vanilla bean or vanilla bean paste would also taste great.
    • Salt: Enhances sweetness. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Cacao powder or unsweetened cocoa powder for a mocha flavor
    • Vegan chocolate chips or dark chocolate chunks for a coffee chocolate chip ice cream

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    🔪 Instructions

    Ingredients in a food processor before blending.

    Step 1: Add coconut milk, sweetened condensed coconut milk, instant coffee, vanilla extract, and salt into a high-speed blender or food processor.

    Coffee ice cream mixture in a food processor.

    Step 2: Blend until smooth and creamy. Pour into an airtight container and freeze.

    Creamy vegan coffee ice cream being scooped with ice cream scoop.

    💭 Tip

    For easier scooping, dip an ice cream scoop in hot water before scooping.

    Coffee Ice Cream close up.

    👩🏻‍🍳 Recipe FAQs

    Is coffee ice cream made with real coffee?

    This homemade vegan coffee ice cream is made with instant coffee.

    What does coffee ice cream taste like?

    This dairy-free coffee ice cream is sweet, rich, and creamy with a nice strong coffee flavor. It has the perfect balance of flavors.

    Does coffee ice cream have caffeine in it?

    Since this coffee ice cream is made with instant coffee, it has caffeine in it.

    How long does homemade ice cream last?

    Homemade ice cream doesn't last as long as traditional ice cream from a store. It will last about a month in an airtight container in the freezer.

    Other Vegan Ice Cream Recipes

    • Vegan Mint Chocolate Chip Ice Cream
      Vegan Mint Chocolate Chip Ice Cream
    • Vegan Chocolate Ice Cream
      Vegan Chocolate Ice Cream
    • Chocolate Peanut Butter Ice Cream in a bowl with spoonful of peanut butter and chocolate chips next to it.
      Chocolate Peanut Butter Ice Cream
    • Tropical Sorbet in a bowl.
      Tropical Sorbet

    If you tried this Vegan  Coffee Ice Cream Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Vegan Coffee Ice Cream
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    5 from 4 votes

    Vegan Coffee Ice Cream

    This creamy no-churn Vegan Coffee Ice Cream is a coffee lover's dream. It's made in minutes. It's waiting for it to freeze that's the hard part.
    Course Dessert
    Cuisine American
    Diet Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 6 (½ cup) servings
    Calories 355kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    Ingredients

    • 2 cups coconut milk
    • 1 cup sweetened condensed coconut milk
    • 4 teaspoons instant coffee - I used 2 packets of Starbucks medium roast
    • 2 teaspoons vanilla extract
    • Pinch salt

    Instructions

    • Mix all ingredients in a high speed blender or Nutribullet. Freeze.

    Notes

    This recipe will last up to a month in an airtight container in the freezer.

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    Nutrition

    Calories: 355kcal | Carbohydrates: 37g | Protein: 2g | Fat: 23g | Saturated Fat: 21g | Sodium: 50mg | Potassium: 243mg | Sugar: 32g | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 2.5mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    **Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.

    More Vegan Desserts

    • No-Bake Chocolate Peanut Butter Caramel Bars on a plate.
      No-Bake Chocolate Peanut Butter Caramel Bars
    • Christmas Tree Rice Crispy Treats on a plate.
      Christmas Tree Rice Crispy Treats
    • Cucumber Mint Sorbet in a glass.
      Cucumber Mint Sorbet
    • Chocolate Coconut Chia Pudding in a jar with sliced coconut and almonds.
      Chocolate Coconut Chia Pudding

    Reader Interactions

    Comments

      5 from 4 votes (4 ratings without comment)

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      Recipe Rating




    1. Melanie says

      November 23, 2020 at 4:23 pm

      Loved your chocolate and mint chip Ice cream recipes. I just made this one and the chocolate peanut butter. Why did they come out icy? The other 2 didnt. Also the coffee granules didn’t melt so I didn’t get the coffee color that u have in your picture. It just looks like vanilla w brown flecs. Slight coffee taste. What can I do differently?

      Reply
      • Willow Moon says

        November 23, 2020 at 5:32 pm

        The icy texture might be from over mixing. As for the coffee not melting, I’m not sure. Did you use instant coffee? If so, maybe it’s the brand. I’ve made it several times and never had that problem.

        Reply

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    I've been vegan for 26 years and
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