Coffee ice cream coffee dessert refuses to choose between caffeine and dessert, because honestly, why should it.
This vegan treat blends bold espresso attitude with creamy frozen drama, zero apologies included.
It’s cold, confident, and definitely judging your basic choices.
Coffee Ice Cream Coffee Dessert Recipes
A rich vegan coffee ice cream dessert combining intense coffee flavor with smooth, creamy texture for a café-style indulgence.
Ingredients
- Coconut milk full fat: 2 cups
- Brewed coffee strong: ¾ cup
- Coconut sugar: ½ cup
- Cornstarch: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Salt: a pinch
Instructions
- Heat coconut milk and coconut sugar in a saucepan over medium heat.
- Stir until sugar dissolves completely.
- Whisk cornstarch with brewed coffee until smooth.
- Add coffee mixture to saucepan slowly while stirring.
- Cook until mixture thickens slightly.
- Remove from heat and add vanilla extract and salt.
- Cool mixture completely at room temperature.
- Churn in ice cream maker or freeze, stirring every 30 minutes.
- Freeze until firm and scoopable.
Notes
Nutritional Values (Per Serving)
- Calories: 280 kcal
- Total Fat: 20 g
- Saturated Fat: 15 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 15%
- Iron: 12%
- Magnesium: 10%
- Potassium: 9%
- Phosphorus: 8%
Additional Notes / Tips to Enhance the Flavor
- Add espresso powder for extra intensity.
- Serve with crushed vegan biscuits for texture.
- Let it soften slightly before scooping for perfect creaminess.
