Vegan Coffee Cashew Milk Ice Cream


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This Vegan Coffee Cashew Milk Ice Cream is so delicious – hands down the best dairy-free ice cream recipe out there. Plus, it’s gluten-free, sugar-free and low-carb.

homemade vegan coffee cashew milk ice cream in a blue bowl

Guys, I am kicking off ice cream season! It’s mid-March. About time, right? Are you with me?

This Vegan Coffee Cashew Milk Ice Cream is sugar-free, gluten-free and low carb! 

You guys, I live in a VERY hot city right now and ice cream is pretty much life. Mexico is not exactly known for its gelato though and for a reason, so I make my own. Which, in my opinion, is the way to go anyway. 

Because making ice cream is not only fun, it’s also easy, cheap and oh so rewarding. Plus you can totally control the amount of sugar that goes into your scoop!

This dairy-free, vegan cashew milk ice cream makes the perfect sweet treat. Plus it’s totally guilt-free! And yes, I tried the so delicious brand and this one is way better, trust me!

There are so many reasons why you should start making your own cashew milk ice cream instead of spending big bucks at the store. Most of them being health related.

Cashews are power-packed with nutrition thanks for those good for you fats. So you can feel good about eating a scoop or two of this coffee cashew milk ice cream. 

Yes, I have had this for breakfast. More than once, actually. It’s a dangerous habit.

Ok, maybe not so dangerous, because it’s also refined sugar-free and gluten-free!

Vegan Coffee Cashew Milk Ice Cream

Which ingredients do I need for making this vegan coffee cashew milk ice cream? 

The list of ingredients for making cashew milk ice cream at home is pretty short, you guys.

  • coffee 
  • cashew milk
  • cashew nuts 
  • stevia or maple syrup
  • vanilla
  • salt – just a pinch

Yep, that sounds pretty doable, right? I also add a hint of almond essence. That’s a personal preference. I find it makes my vegan coffee ice cream taste a bit like Tiramisu. 

Vegan Coffee Cashew Milk Ice Cream - side view

How to make Vegan Coffee Cashew Milk Ice Cream: 

Traditional ice cream recipes call for a custard-like ice cream base. Not this one! This egg-free ice cream recipe is as simple as ice cream gets. No need to even touch your stove for this one.

You take all your ingredients, put them in a blender and turn blend until super smooth. I mean, you could do this in your sleep, guys. 

Homemade Vegan Coffee Cashew Milk Ice Cream in a loaf tin

Now pour your vegan coffee ice cream base into your ice cream maker and churn it. Mine takes about 45 minutes to churn into a soft-serve consistency.

Then, I transfer it into my loaf pan, cover it with cling film and put it into the freezer for about 2 hours more. 

That’s how long it takes for my vegan coffee ice cream to get solid enough to form the perfect scoop. You can freeze it for as long as you want to, obviously. 

As we don’t use any eggs as an emulsifier, this vegan ice cream freezes a bit more solid than regular ice cream. That only means you will have to let it soften a bit before you can scoop it.

Vegan Coffee Cashew Milk Ice Cream - side view

Tips for making vegan coffee ice cream: 

  • Make sure your nuts are soaked properly. I let them soak in the fridge overnight. You can take a short-cut and soak them in hot water, which will soften them in 30 minutes. 
  • I use my Vitamix for this recipe – if you make a lot of nut-based vegan desserts I recommend you get one. It really does the best job! 
  • Take your ice cream out of the freezer about 10 minutes before serving. I just let it sit on the counter until it has softened a bit and I can scoop it easily. 
  • I like serving it with just a tiny dusting of cocoa powder but a drizzle of chocolate sauce certainly wouldn’t totally ruin it. My Rum Espresso Caramel Sauce would also be pretty dang good with this. You can make it vegan using coconut cream instead of cream. 

vegan coffee cashew milk ice cream - overhead shot

Have I mentioned that you can make a mean vegan affogato using this ice cream recipe? I mean, ice cream surrounded by warm espresso – is there a better way to end a dinner? 

Guys, really – do yourself a favor and try this easy and healthy dairy-free ice cream recipe! You will never go back to the store-bought ones.

Looking for more dairy-free ice cream recipes? Make sure to check out my Vegan Strawberry Rhubarb Nice Cream and my Dairy-Free Peanut Ice Cream! For more Italian vegan desserts, check out my Vegan Tiramisu Cheesecake recipe.

Did you make and love this vegan cashew milk ice cream recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

vegan coffee cashew milk ice cream - overhead shot
5 from 6 votes
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Vegan Coffee Cashew Milk Ice Cream

This Vegan Coffee Cashew Milk Ice Cream is so delicious - hands down the best dairy-free ice cream recipe out there. Plus, it's gluten-free, sugar-free and low-carb.

Course Dessert, snacks
Cuisine #Vegan, Italian
Keyword dairy-free coffee ice cream, vegan cashew ice cream, vegan coffee ice cream
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 servings
Calories 300 kcal
Author Kiki Johnson

Ingredients

  • 2 cups raw cashews soaked overnight in water
  • 3/4 cup very strong coffee
  • 1 cup unsweetened cashew milk
  • 1/2 cup pure maple syrup or 2 tbsp stevia
  • 2 teaspoon pure vanilla extract
  • 6 drops almond essence optional
  • 1/4 tsp salt

Instructions

  1. Rinse cashews and put into a  high-speed blender along with coffee and cashew milk.

  2. Add vanilla extract and maple syrup or stevia as well as almond essence and salt and blend until mixture is smooth and very creamy.

  3. Pour vegan coffee ice cream mixture into ice cream maker and churn until it reaches at least soft-serve consistency. That took my ice cream maker about 40 minutes.

  4. Pour vegan coffee ice cream into freezer safe container and freeze until firm.

  5. Before scooping allow your vegan ice cream to warm up on the counter for about 7 to 10 minutes. You'll get nicer scoops that way. 

Recipe Notes

  • Make sure your nuts are soaked properly. I let them soak in the fridge overnight. You can take a short-cut and soak them in hot water, which will soften them in 30 minutes. 
  • I use my Vitamix for this recipe - if you make a lot of nut-based vegan desserts I recommend you get one. It really does the best job! 
  • Make sure to take your ice cream out of the freezer about 10 minutes before serving. I just let it sit on the counter until it has softened a bit and I can scoop it easily. 
  • I like serving it with just a tiny dusting of cocoa powder but a drizzle of chocolate sauce certainly wouldn't totally ruin it. My Rum Espresso Caramel Sauce would also be pretty dang good with this. You can make it vegan using coconut cream instead of cream. 
This easy Vegan Coffee Cashew Milk Ice Cream is so delicious - hands down the best dairy-free ice cream recipe out there. Plus, it's gluten-free, sugar-free and low-carb. Simply blend the cashew vanilla coffee base, churn it in your ice cream maker and done! #dessert #vegandesserts

 

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7 Comments


  1. WOW- This recipe is incredible. I love the homemade part of this ice cream but the coffee and cashews go perfectly together!


  2. I’m not vegan, but have lots of friends who are so I definitely need to save this recipe for them. They’ll be so happy!! And I’m always down for coffee ice cream of any kind!


  3. This was really amazing! Anything coffee-flavored makes me happy!


  4. This Ice Cream looks so good! I love that you’ve used Cashew Milk (one of my faves) and added coffee to the mix! YUM!


  5. I love easy ice cream recipes! Wish I had Vitamix to give this a go as it sounds unreal! 🙂


  6. YUMMMM!!! I was just telling my sister about your website. You see, she can’t have dairy right now because her son has reflux, and you are always posting delicious vegan recipes. I just KNEW you would have an ice cream and now here you are, posting this incredible looking ice cream! I can’t wait to share it with her!

    • HI Aleta! Oh, that makes me super happy – thanks so much for sending her over! They will definitely love this ice cream – non-vegans usually cannot tell that it’s not vegan and I personally would take this one over dairy-ice cream! So much easier to make as well!

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