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. 

Prep Time
10 mins
Chill Time
4 hrs
Total Time
10 mins
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Coffee Ice Cream
Servings: 8 servings
Calories: 227 kcal
Author: Sarah McMinn
  • 1 1/2 cup cashews, soaked 4-6 hours
  • 1 cup almond milk
  • 1 cup brewed coffee
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 tbsp corn syrup
  • 2 tbsp coconut oil, melted
  • 3/4 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1 tbsp finely ground coffee
  1. Drain and rinse the cashews. Place cashews and almond milk into a high-powered blender and blend until completely smooth.
  2. 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).
  3. Prepare your ice cream according to ice cream maker instructions.
  4. When the ice cream is thick and creamy transfer it to a loaf pan, cover, and allow to freeze all the way through.
  5. Allow ten minutes to thaw before serving.
Nutrition Facts
Vegan Coffee Ice Cream
Amount Per Serving
Calories 227 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Sodium 118mg5%
Potassium 174mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin C 0.1mg0%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.