I made this Vegan Coffee Ice Cream for my aunt’s garden party last month. The espresso made it bold, and my book club asked for the recipe.
Easy Espresso Vegan Ice Cream Recipe
This decadent vegan coffee ice cream is made with strong brewed espresso and creamy coconut milk, creating a smooth and velvety texture. The recipe takes approximately 30 minutes of active preparation time and needs to chill in the freezer before serving.
Ingredients
- 1 1/2 cups full-fat coconut milk
- 1 cup brewed espresso or strong coffee, cooled
- 3/4 cup agave syrup or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: chocolate chips or espresso beans for mix-ins
Instructions
- Prepare the Base: In a mixing bowl, combine the coconut milk, cooled espresso, agave syrup, vanilla extract, and salt. Whisk until smooth and well blended.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill the mixture thoroughly.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Optional Mix-ins: If desired, fold in chocolate chips or espresso beans during the last few minutes of churning.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop the ice cream into bowls and enjoy your bold vegan coffee ice cream!
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 200kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 30g
I keep the ice cream in the freezer for up to two months. The stay bold, and I let sit on the counter for five minutes before scooping.
