Coffee Ice Cream

If you have an ice cream maker hidden in the cabinets somewhere, dusting it off will be worth your while.

I’ve figured out a way to make wonderful dairy-free ice cream with NO refined sugar! I fashioned my own cashew cream as the base, then sweetened it with dates, flavored it with espresso, and spiked it with vanilla. Completely plant-based and sooo good.

For me, this flavor is a dream come true. Hope you’ll like it too.


  • Servings: makes about 1 quart
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1 cup prepared espresso (about 5 shots), or very strong coffee
1 cup water
1/2 cup raw cashews
2/3 cup dates, pits removed
1 teaspoon pure vanilla extract
pinch of salt


Prepare espresso and set aside to cool slightly.

Add all ingredients (including warm espresso) to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.

Carefully pour mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

6 thoughts on “Coffee Ice Cream

  1. Gillian


    Your ice cream recipe looks lovely. Do you have any recommendations for those who don’t have an ice cream maker?


    • Puppet-Kidzz

      Great question Gillian… I don’t have one either… but, I DO make coffee ice cream with frozen bananas… you might try that.

    • Thank you Gillian! Yes you can soft-freeze the blended mixture in a freezer safe container until you have a soft-frozen texture (maybe 30 – 50 minutes). Then remove from freezer and quickly stir by hand, by electric mixer, or by blender, and either serve immediately or refreeze and repeat that entire manual process until desired texture is achieved. Although the texture will be different (more grainy with less air churned into it), it will still be delightful flavor. Please let me know if you try it!

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