Go Back
+ servings
My Darling Vegan
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. 

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
10 mins
Chill Time:
4 hrs
Total Time:
10 mins
 
Course: Dessert
Cuisine: Vegan
Servings: 8 servings
Calories: 227 kcal
Author: Sarah McMinn
Ingredients
  • 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
Instructions
  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
Calories Per Serving: 227
% Daily Value
Carbohydrates 22g 7%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 4g 25%
Sodium 118mg 5%
Potassium 174mg 5%
Fiber 1g 4%
Sugar 16g 18%
Vitamin C 0.1mg
Calcium 49mg 5%
Iron 1.6mg 9%