vegan coffee cashew milk ice cream - overhead shot

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


  • 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


  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