If you have been avoiding dairy, you are familiar with the pain of seeing a cup of delectable ice cream knowing that you’d want nothing to do with it—unless it’s vegan. However, it’s tough finding vegan ice cream in shops and supermarkets that are as creamy as you’d want. They have limited flavor offers, too.

If you love coffee, this could be a heartbreak because there aren’t a lot of coffee-infused vegan ice cream out there. Fortunately, you can make some in the comfort of your own home! Your coffee machine will come in handy in this recipe. Here’s how:


You start off by making your own homemade cashew milk. It is important to use a homemade version because it will make your ice cream so much thicker and creamier than commercial ice creams.

Put your cashews on to soak. Place them into a deep bowl and then pour boiling water over them. Let them soak for at least an hour. Next, drain them and throw put into the blender along with some freshwater and whizz away until completely mixed in.

Add your freshly-made cashew milk to a bowl with some coconut milk.

Then, you add some sugar to a pot with a little water and heat, stirring constantly until the sugar is completely melted.

Throw in some chopped cacao butter, coconut oil, a shot of espresso fresh from your coffee capsule, cocoa powder, salt, and coconut sugar, and mix everything together, until well-incorporated.

Then pour that out into your bowl with the cashew milk and coconut milk mix and use an immersion blender to blend it in really well. If there’s no immersion blender available, your regular blender works just as well for this part.

Next, put the whole bowl into the freezer for at least half an hour for the mixture to chill.

Transfer the freshly-made vegan coffee ice cream to a loaf pan and smooth down with the back of a spoon. Cover with foil and put into the freezer to set. It will typically take at least 6 hours in the freezer to set, but it is ideal if you just leave it there overnight.


Make your own homemade cashew milk as this recipe guides you to do. If you opt to use a pre-made version, it may not be as good.

Use full-fat coconut milk. You can even use coconut cream if you prefer. Either one will work well, but the most crucial thing is that it must be a full-fat kind.

Have all your ingredients ready to go before you start heating the sugar. You also need the cacao butter chopped up into small pieces so that it will melt quickly. Cacao butter is the magical ingredient in this vegan ice cream and gives a wonderful consistency.

Coconut sugar also gives a lovely depth of flavor but you can also use brown sugar if coconut sugar isn’t available.

Keep the ice cream stored in the freezer and ideally consume it within a week.