Vegan Coffee Ice Cream

This Vegan Coffee Ice Cream is a creamy, dairy-free delight that doesn't skimp on flavor. Made with coconut milk for richness and espresso for a deep coffee flavor, it's a guilt-free indulgence for coffee lovers and those following a vegan lifestyle.

Glass Type: Ice Cream Bowl


  • 2 cans (13.5 ounces or 400 ml each) of full-fat coconut milk, chilled overnight
  • ¾ cup (about 180 ml) of strong brewed espresso or coffee, cooled
  • ¾ cup (150 g) of granulated sugar
  • 1 teaspoon of vanilla extract
  • A pinch of salt


  • Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 30 minutes.
  • Open the chilled cans of coconut milk and scoop the solid cream into the chilled mixing bowl, leaving behind the coconut water. (You can save the coconut water for another use.)
  • Using the electric mixer, beat the coconut cream on high until it begins to thicken and peaks form.
  • Gradually add the sugar while continuing to beat the mixture. Then, add the espresso or coffee, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
  • Pour the mixture into a loaf pan or an ice cream container. Cover and freeze for at least 6 hours or until firm.
  • Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.
  • Serve and enjoy the rich, coffee-flavored vegan ice cream.

Did You Know?

  • Coconut milk is a popular base for vegan ice cream due to its high fat content, which helps achieve a creamy texture similar to traditional dairy ice cream.
  • This recipe can be customized by adding vegan chocolate chips, nuts, or swirls of caramel for additional flavors and textures.
  • Coffee is not only beloved for its energizing effects but also contains antioxidants and has been linked to several health benefits when consumed in moderation.