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Coffee Ice Cream Coffee Dessert Recipes

moka coffee pot

A rich vegan coffee ice cream dessert combining intense coffee flavor with smooth, creamy texture for a café-style indulgence.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 280 kcal

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.