Go Back
–+ servings
Vegan coffee ice cream on 2 waffle cones with coffee beans.

Vegan Coffee Ice Cream

Keri Bevan
This vegan coffee ice cream is a healthy take on traditional ice cream. It's dairy-free, gluten-free and sugar free, but it's still creamy and full of deep, rich flavors. It's also easy to make. All you need are four basic ingredients and your freezer to make this healthy plant based treat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert, Snack
Cuisine American
Servings 2 servings
Calories 357 kcal

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

  1. 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.
  2. 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!

❄️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.

Nutrition

Calories: 357kcalCarbohydrates: 46gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 87mgPotassium: 872mgFiber: 8gSugar: 23gVitamin A: 119IUVitamin C: 17mgCalcium: 119mgIron: 2mg
Keyword vegan coffee ice cream
Tried this recipe?Let us know how it was!