Coffee ice cream has always been at the top of my list. I’ve made several iterations over the years, but this one is our hands-down favorite!
Inspired by a delicious vegan ice cream we tried on our anniversary (at a new ice cream shop in downtown Ann Arbor), I vowed to try to recreate it at home – but without using any sugar.
Result? The BEST dairy-free vegan ice cream!! Huge success, pure and simple, with absolutely NO refined sugar! Completely plant-based and sooo good. It starts with cashews and espresso for a rich creamy base. Then it’s delicately balanced with just the right amount of date syrup and vanilla.
It’s become my signature flavor of the summer! Top with chocolate syrup for an extra special treat!
And how would you like to scoop this ice cream into homemade plant-based waffle cones? We made these (below) yesterday!!
If you’re in the mood for homemade waffle cones, you’ll want to grab Kathy Hester’s new 2025 WFPB Ninja Creami eBook 3! Her waffle cone recipe is amazing!
You do need to use a waffle cone machine for this recipe, just FYI. I’m using the Proctor Silex Waffle Cone Machine (which was Kathy’s recommendation).
We made 2 batches of these very simple-to-make cones over the last few days, and they’ve been a HUGE hit with our entire family. We love them. Thank you, Kathy!!!
And there are 50 more recipes in this ebook, too. Do check it out – for homemade waffle cones and more.
Order Kathy Hester’s new 2025 WFPB Ninja Creami eBook 3.
CREAMY COFFEE ICE CREAM
1/2 cup prepared espresso (I use decaffeinated)
1 1/2 cups unsweetened nondairy milk (I use soy milk)
3/4 cup raw cashews
2/3 cup date syrup (I like Date Lady best)
1 tablespoon pure vanilla extract
pinch of salt
Instructions
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
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