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.
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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.
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❤️ 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
- 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
Step 1: Add coconut milk, sweetened condensed coconut milk, instant coffee, vanilla extract, and salt into a high-speed blender or food processor.
Step 2: Blend until smooth and creamy. Pour into an airtight container and freeze.
💭 Tip
For easier scooping, dip an ice cream scoop in hot water before scooping.
👩🏻🍳 Recipe FAQs
This homemade vegan coffee ice cream is made with instant coffee.
This dairy-free coffee ice cream is sweet, rich, and creamy with a nice strong coffee flavor. It has the perfect balance of flavors.
Since this coffee ice cream is made with instant coffee, it has caffeine in it.
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
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
Equipment
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
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Nutrition
*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.
Melanie says
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?
Willow Moon says
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.