Vegan Coffee Ice Cream


Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this is not the first time you’ve seen coffee in my posts. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?

Level: Easy

Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes

Servings: about 1 1/2 pints

1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more depending on how much coffee flavor you like


  1. Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
  2. Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
  3. Once cashews have soaked, strain out water.
  4. Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
  5. Remove ice cream base to a loaf pan or other non-stick pan.
  6. Place in the refrigerator overnight, or for at least two hours.
  7. Assemble your ice cream maker and add ice cream base to your churning bowl.
  8. Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
  9. Add desired toppings at the end and let churn until fully incorporated.
  10. Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream. Then serve.


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