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Home » Recipes » Vegan Desserts » Frozen Desserts » Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

by Sarah McMinn / Posted: September 3, 2014 / Updated: August 25, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 10 mins

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Vegan Coffee Ice Cream in a white bowl

This vegan coffee ice cream is cashew-based making a creamy and decadent frozen vegan dessert. Made with cardamom and cinnamon for a Turkish Coffee twist.

Vegan Coffee Ice Cream

Disclosure: This post may contain affiliate links.

For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy - you just leave out the animals.

I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.

Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

As I mentioned yesterday, today I'm featuring one of my all time favorite ingredients: cashews. This nut is amazing.

Back in 2006, just a couple months after going vegan, I ate my first (ever) creme brulee. When I found out that this creamy & decadent custard was made out of cashews, I was utterly confused. But cashews are...nuts. (This was also before I understood the power behind the Vita-Mix.) For years after that initial creme brulee I longed to try this cashew-based custard thing again but it still felt so bizarre that I assumed it was equally complicated.

Yet, as with so many things, I was wrong. Cashew-based desserts are some of the easiest desserts to make and they are the perfect substitute for custard dishes (ice cream, cheesecakes, creme brulee, etc.) because of the creamy fatty texture ready to soak in any flavor.

This vegan coffee ice cream is my current obsession and perfect for those warm September days when you want it to be fall but it's still technically summer so you find something that celebrates both. Turkish coffee is a method of preparing coffee that is very popular in the Middle East. I imagine it first came out of Turkey, but I discovered it while traveling in Egypt.

It's a coffee made with by boiling finely ground coffee beans, sugar and cardamom. This method allows the ground coffee to settle at the bottom of the tiny cup, creating a strong and bold flavor that is then sipped slowly making coffee drinking a relaxing & luxurious experience - much different than the way I down cup after cup of coffee here in the United States.

Every day Jason and I would inevitably end up at an outdoor cafe sipping turkish coffee and smoking hookah, chatting about life and observing others. Before we left Egypt we asked someone where we could buy turkish coffee to take home with us. These were the instructions given to us:

"Walk down this street for about 10 minutes.
Turn a sharp right the very busy corner.
(that's every corner in Cairo)
Walk a few more minutes then you will smell it."

Jason and I thought the instructions were bizarre and followed them skeptically but sure enough, our noses led us to a little shop, no bigger than a food truck, filled with coffee beans and cardamom, and bags and bags of freshly ground, deliciously intoxicating turkish coffee.

It will be a long time until we are able to go back to Egypt and share some of those fantastic memories with our children, but every time I smell the spices of cardamom, coffee, and cinnamon (wow, I really covered my bases with the letter "C") I think back to that month in Egypt - before life was so full that sitting down became an unnecessary luxury and thought of rather as day well spent.

Until then, Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

This vegan coffee ice cream is cashew-based making a creamy and decadent frozen vegan dessert. Made with cardamom and cinnamon for a Turkish Coffee twist. 
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 10 minutes
Servings: 8 servings
Calories: 227kcal
Author: Sarah McMinn

Ingredients

  • 1 ½ cup cashews, soaked 4-6 hours
  • 1 cup almond milk
  • 1 cup brewed coffee
  • ½ cup sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon corn syrup
  • 2 tablespoon coconut oil, melted
  • ¾ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon salt
  • 1 tablespoon finely ground coffee
US Customary - Metric

Instructions

  • Drain and rinse the cashews. Place cashews and almond milk into a high-powered blender and blend until completely smooth.
  • Add all the remaining ingredients EXCEPT the ground coffee and blend together until well combined. By hand mix in the ground coffee then transfer to a shallow container and let the ice cream base chill all the way through (about 2 hours).
  • Prepare your ice cream according to ice cream maker instructions.
  • When the ice cream is thick and creamy transfer it to a loaf pan, cover, and allow to freeze all the way through.
  • Allow ten minutes to thaw before serving.

Nutrition

Calories: 227kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 118mg | Potassium: 174mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1.6mg

This post contains affiliate links.

Looking for more cashew-based desserts? Make sure to check out my raw desserts ebook, In the Raw.


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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. Ruby Davis says

    June 23, 2020 at 2:56 pm

    How did you soak the cashews? Did you use hot or cold water? How many cups of cashews for each cup of water?

    Reply
    • Sarah McMinn says

      June 26, 2020 at 7:16 am

      Just enough water to cover the cashews. Room temperature water is fine.

      Reply
  2. Krithiga Srinivasan says

    June 11, 2020 at 8:32 pm

    Hi,
    This is an amazing recipe. Quick question. Cashews qty is it 11/2 cups or 1/2 cup?

    Reply
  3. Crystal says

    March 18, 2018 at 11:00 am

    Yay I'm Syrian and this recipe goes to my heart! Any subs for cashews or corn syrup?

    Reply
  4. Yetiman says

    April 18, 2016 at 7:21 am

    This looks amazing! any way to make without an ice cream machine?

    Reply
    • Sarah says

      April 24, 2016 at 5:32 pm

      Yes, here's a link to how I make ice cream without an ice cream machine: https://www.mydarlingvegan.com/diy-ice-cream-sundae-bar/

      Reply
  5. Kelly G. says

    September 09, 2014 at 3:59 pm

    YES.

    Reply
  6. Caitlin says

    September 07, 2014 at 4:01 pm

    Yum! That looks amazing, my mouth was drooling looking at those pics, love the theme too!

    Reply
    • Sarah says

      September 09, 2014 at 6:57 am

      Thanks so much, Caitlin!

      Reply
  7. Ceara @ Ceara's Kitchen says

    September 04, 2014 at 5:09 am

    Turkish coffee is one of my favourite things in this would! I have been to Turkey several times and always make sure to bring some fresh turkish coffee home! I have never thought about making it into an ice cream though! Simply Genius! Pinned 🙂

    Reply
    • Sarah says

      September 04, 2014 at 7:00 am

      I worked at a bakery that made turkish coffee brownies. ever since then I'm always looking for ways to flavor things turkish coffee.

      Reply
  8. The Vegan Cookie Fairy says

    September 04, 2014 at 1:21 am

    Coffee ice cream has ALWAYS been my favourite, I can only imagine this must be the best version of coffee ice cream out there 🙂

    Reply
    • Sarah says

      September 04, 2014 at 12:13 pm

      Thanks Clem! I do agree that coffee ice cream is one of the best.

      Reply
  9. Lindsay @ KitchenOperas says

    September 03, 2014 at 4:49 pm

    I adore coffee ice cream, and this looks PERFECT. Now I really want an ice cream maker!!!

    Reply
    • Sarah says

      September 03, 2014 at 8:34 pm

      There is a way to make ice cream without a maker. I have instructions here: https://www.mydarlingvegan.com/diy-ice-cream-sundae-bar/
      However, my ice cream maker was one of my best purchases ever! And ultimately it saves you a lot of money from buying expensive vegan ice cream at the store.

      Reply
  10. Caitlin says

    September 03, 2014 at 7:49 am

    i've never had turkish coffee but it sounds amazing. and i am jealous of your trip to egypt. jason is egyptian, right? i've heard it's not safe to travel there right now, but i hope to visit the pyramids one day (have you?).

    Reply
    • Sarah says

      September 03, 2014 at 8:16 am

      Yes, Jason is Egyptian. We went back and visited his family about 6 years ago. I don't think it's a good idea to travel there now, but it will be again. Then you must go and see the pyramids. And so much more!

      Reply
  11. Liane says

    September 03, 2014 at 7:09 am

    Wow!!! This looks amazing. I can´t wait to try it 🙂

    Reply
    • Sarah says

      September 03, 2014 at 8:32 pm

      Thanks Liane! I hope you do.

      Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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