Vegan Espresso Ice Cream
Indulge in the rich, velvety goodness of Vegan Espresso Ice Cream, a dairy-free dessert that's as creamy as it is bold. Made with full-fat coconut milk, coconut cream, and a shot of robust espresso, this recipe delivers a luxurious coffee-infused flavor without the need for dairy or refined sugar. Sweetened naturally with maple syrup and enhanced by a touch of vanilla, it's a decadent treat that's perfect for summer or any time you're craving a coffee kick. Whether you use an ice cream maker or a no-churn method, this recipe is easy to follow and yields irresistibly smooth and scoopable results. Serve it straight from the freezer or dress it up with your favorite vegan toppings for a dessert that's both indulgent and plant-based. Perfect for coffee lovers and dessert enthusiasts alike, this vegan ice cream is your next must-try creation!
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Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 2 tablespoons Espresso powder
- 1 cup Coconut cream
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Chill the cans of coconut milk in the refrigerator overnight. This will help the cream separate from the liquid, making it easier to create a creamy texture for your ice cream.
Step 2
Once the coconut milk is chilled, scoop out the thick cream part from the top of the cans into a large mixing bowl. Discard the remaining liquid or save it for another use.
Step 3
To the bowl with coconut cream, add the coconut cream and whisk together until smooth and well combined.
Step 4
In a small bowl, mix the espresso powder with 2 tablespoons of hot water, stirring until completely dissolved to create a strong espresso shot.
Step 5
Add the espresso mixture, maple syrup, vanilla extract, and salt to the coconut mixture. Whisk until all ingredients are fully combined and the mixture is smooth.
Step 6
If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions, typically about 20 to 25 minutes, until the ice cream reaches a soft-serve consistency.
Step 7
If you don't have an ice cream maker, pour the mixture into a shallow container and cover it. Freeze for one hour, stir the partially frozen mixture to break up any ice crystals, and return to the freezer. Repeat this process every 30 minutes for about 3 hours, or until you achieve the desired consistency.
Step 8
Transfer the churned ice cream into a lidded, airtight container and freeze for an additional 4 hours, or until firm.
Step 9
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Step 10
Serve with your favorite vegan toppings or enjoy as is!
Nutrition Facts
| Serving size | (1117.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2915.3 |
| Total Fat 232.5g | 0% |
| Saturated Fat 208.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 802.1mg | 0% |
| Total Carbohydrate 218.9g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 190.9g | |
| Protein 21.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.7mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 2385.1mg | 0% |
Source of Calories