Coffee ice cream has been my go-to number one ice cream flavor since I was a kid. It was my grandmother’s favorite ice cream and it soon became my favorite as well. Haagen-Dazs and Blue Bell were the gold standards back then, but there’s not a lot of viable dairy-free coffee ice cream options today.
What is available at the store tends to be a little chalky or grainy or too sweet and lacks the true coffee flavor we love about dairy-rich ice cream. For my recent birthday, I experimented with a three-ingredient coffee ice cream recipe from Detoxinista. It was one of the best presents I have given myself in a long time and I want to pass this gift on to you.
Cashews, Coffee and Maple Syrup
This recipe could not be easier. Cashews, coffee and maple syrup are all you will need to bring this amazing dairy-free vegan ice cream to life. I adapted the recipe to make a quart and I have already made a second batch.
After soaking the cashews in the coffee for a few hours, add the maple syrup and whirl the ingredients in the blender until everything is super smooth. This may take a couple of minutes because you want to be sure the cashews are completely broken down. Soaking the cashews allows them to soften, which will make the blending easier.
Pour the ice cream batter into a large mason jar or container and place it in the fridge for a few hours or overnight so it chills through. This will make the ice cream freeze much quicker when you put it in the machine. I still use my $50 Cuisinart ice cream maker that I got at least 20 years ago and it’s magical. Today, the price is $69.99.
Never one to toss leftover coffee, the blog now features several recipes to repurpose your morning coffee. Depending on the time of day and what you are craving, you can opt for Vietnamese iced coffee, affogato or this absolutely incredible and creamy vegan coffee ice cream.
Cashews are the Key
If coffee is not your thing or you want to try other flavors of vegan ice cream at home, try strawberry ice cream. Take the cashews and add strawberries and dairy-free milk for a rich, cashew milk strawberry ice cream. Peaches are another idea for a peachy alternative. But remember that it’s the cashews that give this ice cream a rich and smooth texture. If you do try other flavors, please let me know how it turns out. I’m thinking of testing the strawberry version next so let’s compare notes.
Vegan Coffee Ice Cream
If you dream of a creamy coffee ice cream that's not made with dairy, this is the one and only recipe you will ever need. And with just three ingredients, you'll be blown away with the texture, deep coffee flavor and perfect level of sweetness. It's so simple, you'll likely be making batch after batch.
- 2 cups raw cashews
- 2 cups leftover coffee
- 1/2 cup maple syrup
To a blender, add the cashews and coffee and let soak for at least 2 hours. Soaking the cashews will help to soften them so they blend and break down easier.
After soaking, add the maple syrup and blend until very smooth and creamy and no signs of cashews are visible.
Pour the blended mixture in a glass jar or container and place in the fridge to chill thoroughly, 2-4 hours.
Pour the chilled ice cream batter in the frozen bowl of your ice cream machine and then process until thick and creamy. This will take about 15 minutes if the ice cream batter is chilled, or about 30 minutes if it's not.
For a soft-serve consistency, you can enjoy the ice cream right away or transfer to an air-tight container and store in the freezer. After 2-4 hours in the freezer, it will be more firm and scoopable. Once it's frozen solid, you will want to pull it out and let it sit for about 10-15 minutes before scooping.
Scoop the slightly softened ice cream into a bowl or a cone and enjoy frequently.
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