This creamy Vegan coffee ice cream is a healthy dairy-free ice cream that tastes amazing and is simple to make. In fact, this coffee ice cream only requires 4 simple ingredients and a freezer to make!
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This homemade coffee ice cream recipe is pure decadence made with the simplest of ingredients.
If you've seen my coffee with almond milk recipe, you'll know how much I love espresso. If that's you too, this recipe has your name on it. No instant coffee powder here.
I've been on a mission to perfect as many healthy vegan ice cream recipes as possible. Check on my high protein Healthy Chocolate Chickpea Ice Cream or my avocado nice cream if you're looking for more vegan ice cream recipes.
Reasons You'll Love This Recipe
- It's an easy, no churn vegan ice cream. That means, no ice cream maker required.
- You can mix up the flavors, using the banana nice cream as a template.
- You can eat it straight out the blender as a vegan soft serve ice cream, or you can put it in the freezer to harden up enough to make scoops.
- It's a healthy sugar free, gluten-free, dairy-free ice cream. Winning!
- Kids love it as much as adults (for kids, please omit the espresso).
🛒Ingredients
- Bananas: Bananas get sweeter as they ripen. For this recipe, I recommend using very ripe bananas, the kind that are starting to turn dark. If you use a banana that is not ripe enough, your nice cream will not be as sweet. If you're in a hurry, and you don't have super ripe bananas, you can add a few dates or a few teaspoons of maple syrup for extra sweetness.
- Roasted Hazelnuts: I recommend buying hazelnuts that have already been roasted. They're available at most grocery stores. Failing that, I've given directions below for how to easily roast hazelnuts on your stovetop.
- Almond Milk: I used almond milk in this recipe, and I like the extra nutty flavor it adds, but feel free to use whatever plant based milk you have on hand.
- Espresso: Espresso is optional, but I recommend it for that dark, rich taste that really compliments hazelnuts. Only use cold espresso. Obviously, if you're making this recipe for children, it would be a good idea to omit the espresso.
👨🍳How To Make Vegan Coffee Ice Cream
- Peel and slice your bananas. Line a large plate or baking sheet with parchment paper and spread the bananas out evenly. Freeze for at least two hours, or overnight. I like to keep a few bananas in the freezer at all times, so I can just grab them and whizz up a batch of vegan nice cream at a moment's notice. If you decide to go this route, simply transfer the bananas to an airtight container after they're frozen.
- I usually buy pre-roasted hazelnuts, but if you only have raw hazelnuts, roast them on the stovetop over medium heat for 5-10 minutes in a fry pan. Dispose of the skin on the hazelnuts. Let the hazelnuts cool fully before adding them to the blender.
- Add the frozen bananas, roasted hazelnuts, almond milk and cold espresso to your blender, and blend until the nice cream is smooth and thick. If you don't have a powerful blender, you'll need to scrape the sides down a few times. If your hazelnut nice cream is too thick, add extra almond milk one tablespoon at a time. Be careful not to add too much extra almond milk, or you'll end up with a vegan milkshake!
- Serve immediately. For scoopable nice cream, transfer to a loaf pan and freeze for at least 2 hours.
Top Tip
You can eat your dairy-free coffee ice cream as soon as it's blended. It will have a soft serve consistency. Freezing it will harden it up, which means you can make ice cream scoops.
Variations
- Add 2 tablespoons of cacao powder for chocolate hazelnut nice cream.
- Add a tablespoon of tahini sauce.
- Two tablespoons of hazelnut butter will enhance the hazelnut flavor.
- Use coconut milk instead of almond milk for a coconut flavor. Omit the espresso for this option.
- Add one teaspoon of vanilla extract.
- Add some dark chocolate chips or a swirl of fudge sauce before freezing.
❄️Storage Instructions
After making your homemade vegan coffee ice cream, transfer it into a shallow, wide airtight container. Make sure it's tightly sealed.
Homemade ice cream typically lasts for 1-2 months in the freezer, so keep track of its storage time.
When you're ready to serve it, let the ice cream sit at room temperature for a few minutes to soften before scooping. Avoid frequent thawing and refreezing.
viral recipe!
Avocado Nice Cream
If you love vegan ice cream recipes, you've got to try this ultra creamy avocado nice cream!
Craving More Easy Vegan Desserts?
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Oat Milk Hot Chocolate - Thick And Creamy
Easy Vegan Madeleine Cakes Dipped in Chocolate
Vegan Apple Turnovers With Puff Pastry
Easy Puff Pastry Cinnamon Rolls
📖 Recipe
Vegan Coffee Ice Cream
Ingredients
- 3 bananas very ripe *see note 1
- ½ cup roasted hazelnuts
- ½ cup almond milk
- ¼ cup espresso cold
Instructions
- Peel and slice your bananas. Line a large plate or baking sheet with parchment paper and spread the bananas out evenly. Freeze for at least two hours, or overnight.
- If you don't have roasted hazelnuts, roast them on the stovetop over medium heat for 5-10 minutes in a fry pan. Dispose of the skin on the hazelnuts. Let the hazelnuts cool fully before adding them to the blender.
- Add the frozen bananas, roasted hazelnuts, almond milk and cold espresso to a blender, and blend until the nice cream is smooth and thick. *see note 2
- Serve immediately. For scoopable nice cream, transfer to an airtight container and allow to harden in the freezer for two hours.
Notes
- If you're bananas are not super right, you can still freeze them and use them for this recipe. Just add a few dates or a few teaspoons of maple syrup to sweeten up your nice cream.
- If you don't have a powerful blender, you'll need to scrape the sides down a few times. If the mixture is too thick, add extra almond milk one tablespoon at a time. Be careful not to add too much extra almond milk, or you'll end up with a vegan milkshake!
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