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Charcuterie Board with Coffee Ice Cream

moka coffee pot
A chic dessert board featuring homemade vegan coffee ice cream, paired with crunchy, sweet, and fruity elements for maximum flavor drama.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

For the coffee ice cream:

  • 1½ cups full-fat coconut milk
  • ½ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 1½ tbsp instant espresso powder
  • 1 tsp vanilla extract
  • Pinch of salt

Board elements:

  • ¼ cup candied pecans
  • ½ cup fresh strawberries
  • 6 vegan chocolate cookies
  • ¼ cup dried cherries
  • Small bunch of red grapes

Instructions
 

  • Step 1: Blend coconut milk, almond milk, maple syrup, espresso powder, vanilla, and salt until smooth and caffeinated.
  • Step 2: Pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every hour for creaminess.
  • Step 3: Once set, scoop the ice cream into a small bowl. Act like you own an artisanal café.
  • Step 4: Arrange the board: place fruit, cookies, and nuts around the ice cream like you're styling a Vogue cover.
  • Step 5: Chill the board for 10 minutes before serving—because melty messes are for amateurs.

Notes

Nutritional Values (Per Serving)

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Iron: 7%
  • Calcium: 4%
  • Magnesium: 6%
  • Potassium: 5%
  • Vitamin E: 3%

Additional Notes/Tips to Enhance Flavor

  • Use cold brew instead of espresso powder for extra depth.
  • Drizzle melted vegan chocolate over the fruit.
  • Add a sprinkle of sea salt on ice cream to elevate flavor.
  • Don’t skip the nuts—they’re the crunch to your creamy.
  • Optional: serve with espresso shots if chaos is your aesthetic.