A dreamy vegan chocolate coffee ice cream made with a combination of homemade cashew cream and coconut milk – along with lots of coffee, vanilla, and dark chocolate. This chocolate swirled coffee ice cream is so thick, creamy, and super indulgent, that you’d never believe it’s completely plant based! Dairy free, oil free, gluten free.
Dreamy vegan chocolate coffee ice cream
See that creamy, dreamy, chocolate-y ice cream up there? That would be 100% dairy free, frozen vegan bliss and my current obsession.
I’ve been a fan of coconut milk ice cream for a long time, but recently started experimenting with cashew-based ice cream. Soaked, raw cashews blend up to create an unbelievably, super smooth cream, with a neutral taste that’s prime for any number of flavorings, mimics dairy milk and is perfect for vegan sauces and desserts.
The combination of cashew cream and coconut milk (along with lots of coffee and dark chocolate) in this recipe results in a thick, creamy, indulgent vegan ice cream you’d never believe was dairy free.
But let me back up… This ice cream all started with a craving for affogato, the classic, “drunken” Italian dessert (warm espresso poured over ice cream for a luxuriously foolproof grown up sundae).
I’ve teamed up again with Nespresso, and have been recipe-testing some new coffee recipes this week – playing around with the single-serve VertuoLine coffee system – which quickly brews flavorful, crema-topped espresso and large-cup coffees at the touch of a button – and their newest large-cup offering: Caramelizio, a medium-intensity, lightly roasted Arabica bean coffee of Brazilian and Central American origins.
If you’ve been following along for a while, you’ve probably noticed that I looove coffee. Hot coffee, iced coffee, coffee ice cream, and definitely coffee paired with chocolate… heck I add a dash of coffee or espresso powder to basically any chocolate dessert I ever make, to deepen and enhance the natural flavors. And I get lots of emails from readers asking if it’s really necessary. Yes, yes it is. Coffee and chocolate are best buds.
The subtle, sweet caramel and vanilla notes of the Caramelizio coffee begged to be paired with deep, dark chocolate of course, and I was inspired to make some homemade dark chocolate coffee ice cream with the fresh brew. All the flavors of affogato (plus chocolate) wrapped up in one creamy, decadent ice cream, that (bonus!) also happens to be vegan and gluten free.
AND, in honor of the one year anniversary of the VertuoLine system, and to celebrate the release of Caramelizio, Nespresso is offering a brand new, beautiful VertuoLine machine to one lucky reader. That means you!
The ingredients you’ll need to make vegan mocha ice cream
If you bake vegan recipes often (and if you’re also an unabashed chocolate lover), you likely have most if not all of the ingredients for this ice cream in your pantry right now. Here’s what you’ll need:
- coconut milk
- coffee or espresso
- cocoa powder
- dark chocolate
- maple syrup
- espresso powder
- arrowroot starch
Find all the exact measurements and recipe instructions below.
Tips for the best homemade vegan ice cream
- Be sure that the ice cream machine canister is completely frozen. For me, that means turning the freezer down to the coldest setting, placing the bowl in the very back of the freezer, and freezing the bowl at least 24 hours before I plan to make ice cream. If you make ice cream often, and have freezer space, I find it convenient to simply store the canister in the freezer, so that it’s always ready to go.
- Thoroughly chill the ice cream base and any mix-ins. I generally make sure to chill any ingredients in the fridge for at least 2 hours, and often overnight. You want the mixture(s) to be really, really cold when you begin churning.
- Take the canister out of the freezer at the last minute, and begin churning as quickly as possible. This will ensure that the container doesn’t defrost, which could impede the ice cream setting up properly.
- Add mix-in ingredients in the last couple of minutes of churning. I generally wait until the ice cream is basically set up before adding any caramels, nuts, chocolate etc., usually about 3-5 minutes before turning off the machine.
- Don’t over-churn. Most ice cream machines take about 18-25 minutes to churn a batch of ice cream. Continuing to churn beyond the recommended time generally won’t make the ice cream any colder or firmer in texture, as the frozen canister will begin to thaw.
- Freeze your ice cream after churning for a firmer texture. Straight out of the machine, freshly-churned ice cream will be soft – similar to the texture and consistency of soft-serve. Freezing the ice cream for an hour or two will create a firmer, more scoop-able texture.
If you make this vegan chocolate coffee ice cream, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
To enter for a chance to win, just leave a comment below, mentioning your very favorite coffee drink (or dessert). It’s that easy, and I can’t wait to hear your ideas! Please note: This giveaway is open to US residents only. The winner will be randomly selected and all comments must be entered by Sunday, April 26, 2015 at 11:59pm (PST) to be considered. The giveaway is now closed.
Congratulations to the giveaway winner: Robbin Z!
My absolute favorite coffee drink is iced coffee – I could drink it all day, every day. If calories didn’t count, maybe a frappuccino. – Robbin Z.
And thank you to everyone who entered!!
This post is in partnership with Nespresso. Thank you for supporting the brands that support Fork Knife Swoon!