Here's an easy dairy-free ice cream recipe with that classic coffee flavor. Just 5 simple ingredients make the best coffee ice cream that is vegan, dairy-free, paleo, gluten-free, and refined sugar-free.
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If you love coffee ice cream like I do, you will love this easy dairy-free recipe. It's made with extra strength coffee and maple syrup. If you haven't tried maple syrup to sweeten your coffee you need to - it's so good!
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Here's what you'll need to make it
Traditional coffee ice cream starts with making a custard with eggs yolks and heavy cream, often steeping ground coffee beans in the mixture. I skip all of that---no eggs, no dairy, no cook!
This nice cream uses a base of coconut milk and cashews for a creamy texture. You could also use coconut cream if you want to make an extra creamy vegan coffee ice cream.
You can use cold brew, leftover, or even decaf coffee (as long as it's extra strong) but I recommend using brewed espresso or cold brew coffee concentrate for an extra kick of coffee flavor.
And to intensify the coffee flavor even more, you can also add a little espresso powder or instant coffee granules. Espresso powder is a great ingredient to keep in your pantry for baking---a little bit added to your brownie batter will enhance the chocolate flavor.
Maple syrup is used instead of sugar for sweetness and a touch of pure vanilla extract gives it a vanilla latte-like flavor.
How to make homemade ice cream
Just blitz everything together in the blender. You can also use a food processor but using a high-speed blender will create a smoother, more creamy ice cream texture.
If all of your ingredients are already cold, you don't even need to wait to pour the coffee mixture in the ice cream maker. You can be eating soft serve coffee ice cream in less than 30 minutes.
My favorite way to make homemade ice cream is to mix the batter earlier in the day. I generally throw everything in a high speed blender while I'm in the kitchen making breakfast or lunch, then put the blender pitcher in the refrigerator until I'm ready to make the ice cream.
Just whisk or blend the ice cream mix quickly before pouring it into your ice cream machine. Then let it churn until it's soft-serve consistency.
How to serve
You can serve it soft or spread it in a loaf pan and freeze it until it's firm enough to scoop. Make an ice cream sundae with coconut whipped cream, chocolate sauce, and chopped nuts. Or add a banana for a banana split.
It's perfect for topping warm brownies or delicious in ice cream sandwiches made with gluten and dairy free chocolate chip cookies.
Starting the ice cream machine during dinner makes it simple to have soft serve for dessert. If we're eating out on the deck, I'll leave the ice cream in the freezer bowl and serve it family-style outside.
The freezer bowl acts like a cooler and keeps the ice cream cold while everyone helps themselves. Just set out some toppings and it's an easy ice cream bar.
Variations
Add your favorite mix-ins. The coffee and vanilla flavor is also a perfect ice cream base if you want to make chocolate chip or cookie dough ice cream. Just add ½ cup of chocolate chunks, dark chocolate chips, or cookie dough pieces (without the eggs) to the ice cream when it's almost done churning.
You can also add cacao powder to make it a chocolatey mocha ice cream. Use about a ¼ to ⅓ cup of cacao or cocoa powder to taste.
This homemade coffee ice cream recipe is perfect to use in other healthy desserts. Don't wait to try this super easy dairy-free, paleo, and vegan ice cream!
More dairy free frozen treats
- Pistachio Chocolate Chip Ice Cream
- Double Chocolate Ice Cream With Macadamia Nuts
- 10 Easy Ice Cream Recipes That Are Dairy-Free
- Healthy Popsicles Homemade With Fresh Fruits
Coffee Ice Cream Recipe
Ingredients
- 1 cup cold brew coffee concentrate
- 1 cup cashews soaked overnight and drained
- 1 13.5-ounce can full-fat coconut milk
- ⅓ cup maple syrup to taste
- 1 teaspoon vanilla extract or 1 tablespoon bourbon
- instant espresso powder optional, to taste
- pinch of sea salt optional, to taste
Instructions
- Add coffee, cashews, coconut milk, maple syrup, and vanilla to high-speed blender and blend on high for 2 minutes. Refrigerate until thoroughly chilled.
- Once the ice cream mixture is chilled, add it to the ice cream maker according to the manufacturer's instructions.
- Serve immediately as soft serve, or freeze for firmer ice cream to scoop.
Notes
Equipment
Nutrition
Lissa says
is there a way to sub regular coffee for the concentrate?
Lisa says
Hi Lissa, you can try brewing double strength coffee to sub for the concentrate. Or add esspresso powder to taste to amp up the coffee flavor.
Anna says
Your calories listed below, is that a serving size? And if so, is that 8oz or?
Lisa says
Hi Anna, all the nutrition info is for one serving (1/8 of the recipe or about 1/2 - 1/3 cup depending on how much air gets whipped in when you churn it).
Marie Pickard says
Hi Lisa! Is there a particular ice cream maker you recommend?
Lisa says
Yes, I've had this model for years and I love it!
Blake says
Is there a nut free option for this recipe?
Lisa says
Hi Blake, I haven't tested it but you could try omitting the cashews and using coconut cream instead of coconut milk to make it thicker. If you try it let us know how it turns out!
Sara says
How strong is the coconut flavour in this? I’m not a huge fan of coconut. Have you tried this with other dairy free milks?
Lisa says
Hi Sara, I think the coconut flavor is pretty subtle. I haven't tested substitutions for the coconut milk, but If you try swapping it let us know how it turns out!