Coffee ice cream is a classic summertime treat, but it can often be off-limits for those with dairy sensitivities or following a vegan lifestyle. But fear not, coffee lovers! This dairy-free coffee ice cream recipe is here to change everything.
Made with simple, plant-based ingredients and packed with rich coffee flavour, this ice cream is so creamy and delicious you won’t even believe it’s dairy-free. Plus, it’s easy to make at home, so you can ditch the store-bought tubs and whip up a batch whenever the craving strikes.
So, grab your blender, embrace your inner ice cream scientist, and get ready to create a frozen masterpiece that’s as good for you as it is for your taste buds!
What Is Dairy-Free Coffee Ice Cream?
Dairy-free coffee ice cream is a delicious treat for those who avoid dairy or follow a vegan diet without sacrificing the rich, creamy coffee flavour we all love. It comes in many versions, with different base ingredients and preparation methods, but they all share the goal of offering a satisfying alternative to classic dairy-based coffee ice cream.
Here’s a breakdown of what you can expect:
Plant-based milk: These can include rice milk, oat milk, almond milk, coconut milk, or cashew milk, each offering a slightly different texture and flavour profile. Some recipes might even combine different milks for a richer base.
Nuts and seeds: Soaked and blended cashews, almonds, macadamia nuts, or sunflower seeds can add creaminess and richness, along with a subtle nutty flavour.
Fats: Coconut cream or oil can be used to boost the creamy texture and mimic the mouthfeel of dairy fat.
Brewed coffee or espresso: These add the iconic coffee flavour in its purest form. Some recipes use cold brew for a more intense, concentrated taste.
Instant coffee powder: A convenient option for quick preparation, it offers a strong coffee punch.
Coffee beans: Grinding fine, whole coffee beans directly into the mixture adds a complex, almost earthy coffee flavour.
Maple syrup, cane sugar, or dates: these are common natural sweeteners that provide sweetness and balance the coffee’s bitterness.
Vanilla extract: A classic addition for depth and aroma.
Sea salt: A pinch enhances the coffee flavour and adds a slight savoury touch.
Chocolate chips, caramel swirls, or other mix-ins: You can get creative and customise your dairy-free coffee ice cream with your favourite toppings and flavours.
Instructions for Making Dairy-Free Coffee Ice Cream
Are you craving a cool and creamy coffee treat without the dairy? Look no further than this delectable homemade dairy-free coffee ice cream!
Here’s a detailed guide to making delicious dairy-free coffee ice cream at home, complete with two recipe options: one using an ice cream maker and another for a no-churn method.
For the ice cream maker method
1 cup strong brewed coffee, cooled (or cold brew concentrate)
1 cup soaked and drained raw cashews (soak overnight or for at least 4 hours)
1 can (13.5 oz) full-fat coconut milk
1/3 cup maple syrup (or adjust to your sweetness preference)
1 teaspoon vanilla extract
Pinch of sea salt (optional)
For the no-churn method
2 frozen ripe bananas, broken into chunks
1/2 cup strong brewed coffee, cooled
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Ice cream maker method
Blend it up: Add all the ingredients (coffee, cashews, coconut milk, maple syrup, vanilla extract, and salt) to a high-powered blender and blend until completely smooth and creamy. You may need to stop and scrape down the sides a few times.
Chill it out: Pour the blended mixture into a container and refrigerate for at least 2 hours or until thoroughly chilled. This allows the flavours to meld and the ice cream base to be set up properly.
Churn it!: Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.
Freeze for firmness: For scoopable dairy-free ice cream, transfer the soft-serve to a freezer-safe container and freeze for at least 4-6 hours or until firm.
Blitz the bananas: Add the frozen banana chunks, coffee, cocoa powder, maple syrup, and vanilla extract to a high-powered blender and blend until smooth and creamy, with no ice chunks remaining. This might take a minute or two.
Freeze and stir: Pour the blended mixture into a freezer-safe container and freeze for at least 2 hours or until almost firm. Take it out and stir it every 30 minutes or so to break up any ice crystals and prevent the ice cream from getting too hard.
Enjoy! Once the ice cream is frozen and scoopable, enjoy it immediately or store it in the freezer for up to a week.
Mocha: Add 1/4 cup of unsweetened cocoa powder to the blender along with the other ingredients.
Vanilla Latte: Omit the coffee and add 1/2 cup of strong brewed tea instead.
Chocolate Chip Cookie Dough: Fold in 1/2 cup of chopped vegan chocolate chips and 1/4 cup of chopped vegan cookie dough into the chilled mixture before freezing.
Tips for Dairy-Free Coffee Ice Cream Recipe Success
Making dreamy, decadent, dairy-free coffee ice cream at home is a delightful adventure, but like any culinary quest, it has its challenges.
Fear not, intrepid ice cream crafter! Here are some tips to help you navigate the frozen landscape and emerge victorious with a scoop (or ten) of creamy, coffee-infused bliss:
Base Building Brilliance
Fat is your friend: Dairy-free ice cream needs a good fat source for that luxurious mouthfeel. Full-fat coconut milk is a classic choice, but don’t be afraid to experiment with avocado, nut butter, or even tahini for a unique twist.
Creamy comrades: Soaked cashews, almonds, or macadamia nuts lend an extra layer of richness and creaminess. Blend them into the base for a smooth, luxurious texture.
Sweet symphony: Maple syrup, agave nectar, or dates provide natural sweetness without the dairy. Adjust the amount to your taste, remembering that some coffee varieties have more bitterness to balance.
Brewtiful beans: Freshly brewed coffee or espresso offers the most intense flavour. Cold brew is another option for a concentrated punch.
Instant gratification: Instant coffee powder can be a convenient choice but tastes slightly artificial. Opt for high-quality brands and use sparingly.
Spice it up: Don’t stop at just coffee! Add a pinch of cardamom, cinnamon, or nutmeg for a warm, exotic twist.
Chill factor: Pre-chill your ice cream maker bowl for at least 24 hours. This ensures rapid freezing and prevents icy crystals.
Gentle churning: Over-churning can lead to a tough texture. Stop the churning once the mixture reaches a soft-serve consistency.
Freeze frame: If you don’t have an ice cream maker, don’t despair! Pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring occasionally to prevent ice crystals.
A sprinkle of flaked sea salt enhances the coffee flavour and adds a delightful textural contrast.
Get creative! Infuse the base with fruits, spices, or even herbs for unique flavour combinations.
Storing Instructions for Dairy-Free Coffee Ice Cream
Now that you’ve whipped up a batch of fantastic dairy-free coffee ice cream, it’s time to ensure its creamy perfection lasts. Here are some key storage instructions:
Transfer the Ice Cream to an Airtight Container
Once you’ve made your delicious dairy-free coffee ice cream, it’s time to store it properly. Transfer your ice cream to an airtight container to keep it fresh and prevent freezer burn.
This will help maintain its creamy texture and preserve its flavour for up to three months in the freezer. Cover the surface with parchment paper before pouring in the ice cream and press it gently against it.
This simple step helps create a protective barrier and keeps unwanted air out. Remember to place the container in the freezer quickly after transferring the ice cream for optimal freshness.
Keep in the Freezer for up to 2 Weeks
You can keep it frozen for up to 2 weeks before enjoying another scoop of this delightful treat. It’s important to note that the longer the ice cream stays in the freezer, the more likely ice crystals will form, which may affect its texture. So, while you can keep it for up to 2 weeks, it’s best consumed fresh for that perfect creamy consistency.
Finally, Brew-tiful Bliss
This dairy-free coffee ice cream recipe offers a delicious and healthier alternative to traditional ice cream. With its creamy cashew base and rich coffee flavour, it’s perfect for those who are vegan or have dietary restrictions.
Give it a try and enjoy a guilt-free frozen treat that will satisfy your sweet cravings!
Is dairy-free coffee ice cream suitable for people with lactose intolerance or dairy allergies?
Yes, dairy-free coffee ice cream is a great option for people with lactose intolerance or dairy allergies, as it does not contain any milk or other dairy products.
Can I make dairy-free coffee ice cream without an ice cream maker?
Yes, you can make dairy-free coffee ice cream without an ice cream maker by using a blender or food processor to combine the ingredients and then freezing the mixture in a container until firm.
What alternatives to cow’s milk can I use in my dairy-free coffee ice cream recipe?
Some alternatives to cow’s milk that you can use in your dairy-free coffee ice cream recipe include almond milk, coconut milk, oat milk, and soy milk.
How long does making homemade dairy-free coffee ice cream take?
The time required to make homemade dairy-free coffee ice cream may vary depending on the recipe. Still, typically, it takes around 10-15 minutes of preparation time plus several hours of freezing time.
Can I add additional flavours or mix-ins to my dairy-free coffee ice cream?
Yes, you can customise your dairy-free coffee ice cream by adding flavours like vanilla extract or cinnamon and mix-ins such as chocolate chips or crushed cookies for added texture and taste.