Are you a coffee lover who also happens to be a vegetarian or vegan? If so, you might have felt left out when it comes to enjoying a delicious scoop of coffee ice cream, as most recipes call for eggs. But fear not, because today we’re sharing a fantastic eggless coffee ice cream recipe that is sure to satisfy your cravings.

This recipe is made with ingredients that are easy to find and is simple to prepare, making it a great option for anyone who wants to indulge in a sweet treat without spending hours in the kitchen. Instead of using eggs, we’ll be relying on a combination of heavy cream, whole milk, sugar, and instant coffee to create a rich and creamy base.

By using instant coffee instead of brewed coffee, we can ensure that the ice cream has a strong and consistent coffee flavor without any bitterness or acidity. We’ll also be adding a touch of vanilla extract to balance out the flavors and create a smooth, velvety texture.

Whether you’re a coffee fanatic or just looking for a new dessert recipe to try, this eggless coffee ice cream is a must-try. So grab your ingredients and let’s get started!

Choosing the Perfect Coffee Blend for Eggless Coffee Ice Cream

When it comes to making a delicious eggless coffee ice cream, the type of coffee you use can make all the difference. While any coffee blend will do, there are a few things to keep in mind when choosing the perfect coffee for this recipe. First, consider the roast level. A medium or dark roast will provide a stronger, bolder coffee flavor that will stand up well against the sweetness of the ice cream. Next, think about the grind. A medium-fine grind is ideal for this recipe, as it will extract the maximum amount of coffee flavor without adding any bitterness. Finally, consider the origin of the coffee. Coffees from regions like Ethiopia, Colombia, and Brazil are known for their sweet, chocolatey flavors that pair well with desserts like ice cream.

eggless coffee ice cream recipe

Eggless coffee ice cream recipe

moka coffee pot
This recipe is a delicious and indulgent treat for coffee lovers who are also vegetarian or vegan. Made with a creamy base of heavy cream, whole milk, and sugar, as well as instant coffee and vanilla extract, this eggless coffee ice cream is easy to make and sure to satisfy your cravings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 5 hours
Course Dessert
Cuisine This recipe is not specific to any particular cuisine, as coffee ice cream is enjoyed all over the world.
Servings 6 servings
Calories 300 kcal


  • 1 Mixing bowl
  • 1 whisk
  • 1 Measuring cup
  • 1 Blender or food processor
  • 1 Ice cream maker


  • 2 cups cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 3 tablespoons instant coffee
  • 1 teaspoon extract
  • 1 pinch salt


  • In a mixing bowl, whisk together the heavy cream, whole milk, sugar, instant coffee, vanilla extract, and salt until the sugar is completely dissolved.
  • Pour the mixture into a blender or food processor and blend for 30 seconds to fully incorporate the instant coffee.
  • Pour the mixture into a container with a lid and chill in the refrigerator for 3-4 hours, or until completely cold.
  • Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
  • Transfer the churned ice cream to a freezer-safe container and freeze for at least 1 hour before serving.


Nutritional Values
The nutritional values for this recipe will vary depending on the specific ingredients used, but each serving is estimated to contain approximately 300-400 calories, 20-25 grams of fat, 30-35 grams of carbohydrates, and 3-5 grams of protein.
Any Additional Notes/Tips to Enhance the Flavor of the Recipe
For an extra-special twist, try adding a handful of chocolate chips or chopped nuts to the ice cream during the last few minutes of churning. You can also experiment with different flavors of instant coffee to create a unique twist on this classic recipe. Enjoy!
Keyword eggless coffee ice cream recipe

The Secret Ingredient for Creamy, Smooth Eggless Coffee Ice Cream

One of the keys to making a great eggless coffee ice cream is achieving the perfect texture. To achieve a creamy, smooth consistency, there is one secret ingredient you’ll want to add: xanthan gum. This natural thickener is often used in commercial ice cream production to prevent ice crystals from forming and to give the ice cream a silky, smooth texture. Simply whisk a small amount of xanthan gum into your ice cream base before freezing, and you’ll end up with an eggless coffee ice cream that is perfectly creamy and indulgent. Just be sure not to add too much, as a little goes a long way!


Can I make this eggless coffee ice cream recipe without an ice cream maker?

Yes, you can! After blending the mixture in a blender or food processor, simply pour it into a freezer-safe container and freeze for several hours, stirring occasionally to prevent ice crystals from forming.

Can I use regular coffee instead of instant coffee in this recipe?

While instant coffee is recommended for this recipe, you can use regular coffee if that’s all you have on hand. Just be sure to brew it strong and chill it before adding it to the mixture.

Can I substitute almond milk or coconut milk for the whole milk in this recipe?

Yes, you can! Simply use an equal amount of your preferred non-dairy milk in place of the whole milk.

How long will this eggless coffee ice cream last in the freezer?

This ice cream will keep well in the freezer for up to a week or two, as long as it is stored in an airtight container to prevent freezer burn.

Can I use a different sweetener in this recipe, such as honey or maple syrup?

While granulated sugar is recommended for this recipe, you can certainly experiment with different sweeteners if you prefer. Keep in mind that this may affect the texture and flavor of the final product, so it’s best to start with small amounts and adjust to taste.

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