Cucumber Salad with Coffee Ice Cream
A refreshing cucumber salad served with homemade vegan coffee ice cream—equal parts hydration and decadence, because you can have it all.
Ingredients
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ½ tsp sea salt
- 1 tsp sesame oil
- 1 tbsp fresh mint chopped
Coffee Ice Cream:
- 1½ cups canned coconut milk full-fat
- ¾ cup strong brewed coffee cooled
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Cucumber Salad:
- Slice cucumbers and toss into a large bowl.
- In a smaller bowl, whisk vinegar, syrup, sesame oil, and salt.
- Pour dressing over cucumber slices and mix well.
- Sprinkle mint over the top. Chill until serving.
- Coffee Ice Cream:
- Whisk together coconut milk, coffee, maple syrup, vanilla, and salt until smooth.
- Pour mixture into ice cream maker and churn until creamy.
- If using a blender, freeze mixture for 2–3 hours, stirring every 30 minutes.
- Serve alongside your cucumber salad like the food rebel you are.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 60
- Total Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 19%
- Vitamin C: 10%
- Potassium: 5%
- Folate: 4%
- Iron: 2%
- Iron: 6%
- Calcium: 5%
- Magnesium: 8%
- Vitamin B6: 4%
- Phosphorus: 5%
✨ Additional Notes & Flavor Tips
- Chill cucumbers longer for extra crispness—because no one likes a soggy situation.
- Use espresso for a deeper ice cream kick. Cold brew also works if you're feeling fancy.
- Sprinkle crushed cacao nibs or nuts on top for crunch and drama.
- Serve the salad in martini glasses to feel bougie without trying.
- This recipe is what happens when a wellness retreat meets a coffee shop. Live your best contradictory life.