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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. 
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Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 10 minutes
Servings: 8 servings
Calories: 227kcal
Author: Sarah McMinn


  • 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


  • 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.


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