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Coffee Ice Cream Dessert Recipes

moka coffee pot
A creamy vegan coffee ice cream dessert combining rich coffee flavor, smooth plant milk, and freezer-friendly indulgence.

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • Strong brewed coffee cooled: 240 ml
  • Full-fat coconut milk: 400 ml
  • Maple syrup: 4 tablespoons
  • Cornstarch: 1 tablespoon
  • Vanilla extract: ½ teaspoon
  • Salt: 1 small pinch
  • Dark chocolate chips optional: 2 tablespoons

Instructions
 

  • Add cooled coffee, coconut milk, maple syrup, vanilla extract, and salt into a blender.
  • Blend until smooth and fully combined.
  • Transfer mixture to a saucepan and whisk in cornstarch evenly.
  • Heat gently for 2–3 minutes until slightly thick, stirring continuously.
  • Cool completely, then pour into a freezer-safe container.
  • Freeze for 6 hours, stirring once halfway for creamier texture.

Notes

Nutritional Values (Per Serving)

  • Calories: 210 kcal
  • Total Fat: 11 g
  • Saturated Fat: 9 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 2 g

Vitamins & Minerals (Per Serving – %DV, Max 5)

  • Iron: 10%
  • Magnesium: 12%
  • Potassium: 8%
  • Vitamin E: 6%
  • Niacin: 6%

Additional Notes / Tips to Enhance Flavor

  • Add espresso powder for stronger confidence.
  • Freeze in shallow containers for smoother scooping.
  • Serve with berries when pretending balance matters.