Coffee Ice Cream: 5 minutes to dairy free deliciousness
If you have 5 minutes, you can make this luscious vegan coffee ice cream. If you’ve had to avoid dairy for food sensitivity reasons for any length of time, you already know the bummer that it can be to find a treat that won’t make you sick.
Thankfully you’d never guess that this coffee ice cream is dairy free and vegan with its rich creamy texture and full coffee flavor. If you’re looking for a dairy free replacement for Haagen Dazs coffee, this espresso ice cream fits the bill.
| Taste | Texture |
| Coffee! | Creamy |
| Active time | Total time | Yield | Difficulty |
| 5 min | 8 hrs 5 minutes | 4 cups | Easy |
Why you’ll want to add this coffee ice cream into your Summer dessert rotation
- 4 ingredients, 5 minutes: This ice cream only needs 4 ingredients and 5 minutes to pop into the freezer. This recipe is even easier than my favorite cinnamon ice cream. You don’t even need to whip cream for this one; just stir and freeze. So easy.
- Smooth and creamy: Truly you’ll taste this and think, this doesn’t have dairy?! The coconut cream base is so rich and luscious, you will not feel cheated even a little bit. It does not taste coconutty either. The coffee’s full flavor is what you taste while the coconut just adds to the richness.
- Incredibly versatile: Coffee ice cream goes with so many desserts. Anything chocolate benefits from coffee. Brownies, blondies, cookies, cake, the sky is the limit (see my ideas below). Shoot, if I was feeling really over the top, I’d put a scoop on top of homemade tiramisu (just use a vegan cream cheese in place of the mascarpone to keep it dairy-free).
- No machine: Like all my no-churn ice cream recipes, you do not need an ice cream machine or any kind of messy ice churning setup to make this.
No-churn Coffee Ice Cream ingredients
- Coconut Sweetened condensed milk
- Instant espresso powder
- Coconut whipped cream (I like So Delicious Cocowhip)
- Vanilla extract
Equipment
- Loaf pan: you can use a disposable pan or whatever size you have on hand.
Where to find coconut sweetened condensed milk
While it’s become increasingly easy to find coconut whipped cream, you may not always find the coconut sweetened condensed milk. Sprouts and Whole Foods both have Nature’s Charm coconut sweetened condensed milk. Nature’s Charm is my personal choice because it has the cleanest ingredients. Beyond that, there are many online retailers you can get your milk from.
When I was thinking about the possibility of vegan ice creams, I bought a case Real Naturals Coconut Sweetened Condensed Milk from Amazon.
How to make vegan coffee ice cream
- Thaw: Since Cocowhip is sold frozen, you’ll need to thaw it before proceeding. I’ve used it frozen before, and unfortunately it just doesn’t whip up quite the same. Just pop the container in the fridge and make your ice cream the next day for the easiest solution.
- Mix coffee and sweetened condensed milk: Since the coffee is a powder, it really does best if you dissolve it into something. Pour out the coconut sweetened condensed milk into a little bowl and stir in the coffee until you get a consistent color.
- Fold: Stir in the coffee milk and vanilla into the thawed coconut whipped cream until the color is distributed throughout.
- Freeze: Scoop the coffee cream into a loaf pan and smooth the top. Cover everything with a lid or a piece of plastic wrap and freeze for 8 hours. This ice cream will always be softer than standard ice cream, so it will always have more of a soft-serve texture. You didn’t do anything wrong!
Dairy-free Recipes to make your coffee ice cream even better
There are about a million things I can think of to pair with this ice cream, but since this is a vegan recipe, here are some dairy-free ideas to pair with this ice cream.
- Homemade Tiramisu: double up your coffee flavor. Sub vegan cream cheese for the mascarpone to keep it dairy free.
- Black bean brownies sundae: great addition since these brownies are already dairy-free
- Vegan caramel sauce: drizzle it over the top.
- Dairy free Peanut Butter Pie
- Beet brownies
- White Bean Blondies
- Chocolate Sandwich Cookies: these cookies make bar none the best ice cream sandwiches of all time.
- Cashew Butter Cookies
- Popovers: make them with almond milk and fill them with ice cream!
- The best Chocolate Pie: use coconut milk for the pie and coconut oil in the crust for dairy free.
Coffee Ice Cream
- Total Time: 8 hours 5 minutes
- Yield: 4 cups 1x
- Diet: Dairy-Free, Vegan
Description
Rich luscious coffee ice cream that just happens to be dairy free and vegan. This is a winning proposition if you can’t have dairy for whatever reason!
Ingredients
- 14 ounce can Coconut Sweetened condensed milk
- 1 Tablespoon instant espresso powder
- 1 container Coconut whipped cream (I like So Delicious Cocowhip), 264 g
- 1 teaspoon vanilla extract
Instructions
- Thaw: Since Cocowhip is sold frozen, you’ll need to thaw it before proceeding. I’ve used it frozen before, and unfortunately it just doesn’t whip up quite the same. Just pop the container in the fridge and make your ice cream the next day for the easiest solution.
- Mix coffee and sweetened condensed milk: Since the coffee is a powder, it really does best if you dissolve it into something. Pour out the coconut sweetened condensed milk into a little bowl and stir in the coffee until you get a consistent color.
- Fold: Stir in the coffee milk and vanilla into the thawed coconut whipped cream until the color is distributed throughout.
- Freeze: Scoop the coffee cream into a loaf pan and smooth the top. Cover everything with a lid or a piece of plastic wrap and freeze for 8 hours. This ice cream will always be softer than standard ice cream, so it will always have more of a soft-serve texture. You didn’t do anything wrong!
Notes
A note on nutrition information: Note that the nutrition estimate was calculated with both regular sweetened condensed milk and regular Cool-whip. As good as the database is for my nutrition plugin, it’s not complete, so I had to choose the closest approximations. It should not change the data too much.
Make it WITH dairy: To make this a standard ice cream recipe, sub in 2 cups of heavy whipping cream for the coco-whip and a can of sweetened condensed milk for the coconut sweetened condensed milk. Follow the directions for whipping the cream in the cinnamon ice cream recipe. Everything else is the same.
Chocolate Coffee Ice Cream: Chop up a dairy free chocolate bar (Lindt 70% is a house favorite!) and stir it into the ice cream base before freezing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: Freezer
- Cuisine: American
