Is dairy free coffee ice cream suitable for vegans?

Yes , most dairy free coffee ice creams are vegan-friendly—especially if they use plant-based milk like coconut, almond, or oat and avoid animal-derived ingredients like honey, eggs, or dairy-derived emulsifiers. Always check the label to confirm if the product is certified vegan.

Can I make dairy free coffee ice cream without an ice cream maker?

Absolutely. With a high-speed blender and freezer-safe container, you can whip up a no-churn version at home. By soaking nuts (like cashews) and using full-fat coconut milk or oat milk, you can get a creamy base that freezes well. Stirring every hour during the freezing process helps prevent ice crystals and gives a smoother finish.

What milk substitute gives the creamiest texture?

Coconut cream and cashew milk are top choices for creaminess. Both have high fat content and blend well with coffee flavors. Oat milk is also a good choice, especially when combined with a bit of coconut oil or nut butter to improve the texture.

Does dairy free coffee ice cream taste like real coffee?

Yes, and sometimes even better. When made with real espresso, cold brew, or quality instant coffee, dairy free versions deliver a rich and authentic coffee flavor. Plus, without heavy dairy masking the taste, the coffee notes often shine more clearly. Adding vanilla, cinnamon, or a touch of sea salt can enhance the depth even further.

Dairy Free Coffee Ice Cream – The Best Creamy & Vegan Treat (2025)

Creamy Dairy Free Coffee Ice Cream 2025

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A smooth, bold, and creamy dairy free coffee ice cream made with coconut milk and espresso. Perfect for vegans and anyone avoiding dairy.

Author: Nia Yarden
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Churn or Ice Cream Maker
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 can full-fat coconut milk (14 oz)
1 cup unsweetened almond milk
3 tbsp espresso powder or ½ cup strong brewed coffee
½ cup maple syrup or coconut sugar
1 tsp vanilla extract
Pinch of sea salt

Optional Mix-Ins:

¼ cup vegan chocolate chips
2 tbsp caramel swirl (dairy-free)
¼ cup chopped toasted almonds

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Instructions

In a high-speed blender, combine coconut milk, almond milk, coffee, maple syrup, vanilla extract, and salt. Blend until completely smooth.
Chill the mixture in the refrigerator for at least 1–2 hours.
For Churn Method: Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
For No-Churn Method: Pour into a loaf pan or freezer-safe container. Stir every hour for the first 3 hours.
Once fully frozen (4–6 hours), let sit at room temperature for 5–10 minutes before scooping.
Fold in any mix-ins before final freezing stage if desired.
Serve and enjoy!

Notes

For a stronger coffee flavor, add up to 2 extra tablespoons of espresso powder.
To prevent ice crystals, store with plastic wrap pressed directly on the surface.
Can be made paleo or keto with appropriate sweetener swaps (e.g., monk fruit, stevia).
Keeps well in the freezer for up to 2 weeks.

Nutrition

Serving Size: ½ cup
Calories: 185 kcal
Sugar: 15 g
Sodium: 30 mg
Fat: 12 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.nytrecipe.com/dairy-free-coffee-ice-cream/