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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

  • 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.