Cold Brew Vegan Ice Cream Recipe for Summer Bliss

There’s nothing quite like a scoop of creamy, refreshing ice cream on a hot summer day, especially when it packs a caffeine punch. If you’re a coffee lover and follow a plant-based lifestyle, this cold brew vegan ice cream recipe is the perfect treat for you.

Combining the rich, smooth flavor of cold brew coffee with the luscious creaminess of coconut milk, this dessert is both indulgent and dairy-free. Best of all, it’s simple to make at home with just a few wholesome ingredients.

This recipe delivers a delightful balance between bold coffee notes and subtle sweetness, making it a sophisticated yet approachable dessert. Whether you’re entertaining guests or simply craving a cool pick-me-up, this vegan ice cream hits all the right spots.

And if you’re curious about how to elevate your culinary repertoire further, check out our Peanut Butter Gelato Recipe for another creamy, dreamy frozen delight.

Why You’ll Love This Recipe

This cold brew vegan ice cream stands out because it:

• Uses natural, plant-based ingredients that are kind to your body and the environment.
• Has no refined sugars, relying instead on natural sweeteners like maple syrup or agave.
• Includes cold brew coffee for a smooth, less acidic coffee flavor that pairs wonderfully with creamy coconut milk.
• Is simple to prepare with no need for an ice cream maker, thanks to the magic of the freezer and blending.
• Offers a refreshing caffeine boost perfect for warm weather or an afternoon pick-me-up.

Ingredients

• 2 cups full-fat coconut milk (canned)
• 1 cup cold brew coffee, chilled
• 1/3 cup pure maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• 1 tablespoon coconut oil (melted)
• Pinch of sea salt
• Optional: 2 tablespoons cacao nibs or vegan chocolate chips for texture

Equipment

• High-speed blender or food processor
• Mixing bowl
• Freezer-safe container or loaf pan
• Whisk or spoon
• Measuring cups and spoons
• Spatula

Instructions

1. Prepare the base: In a blender, combine the full-fat coconut milk, cold brew coffee, maple syrup, vanilla extract, melted coconut oil, and a pinch of sea salt. Blend on high speed until the mixture is smooth and fully combined.
2. Chill the mixture: Pour the blended mixture into a mixing bowl and refrigerate for about 1 hour to ensure it’s thoroughly chilled. This step helps the ice cream set better.
3. Freeze the mixture: Transfer the chilled mixture to a freezer-safe container or loaf pan. Use a spatula to smooth the surface.
4. Initial freezing: Place the container in the freezer for about 1 hour. After this hour, remove it and stir vigorously with a whisk or fork to break up any ice crystals forming around the edges.
5. Repeat stirring: Return the container to the freezer. Every 30 minutes for the next 2-3 hours, stir the mixture vigorously. This manual churning mimics the ice cream maker’s effect and keeps the texture creamy.
6. Add mix-ins (optional): About halfway through the freezing process, fold in the cacao nibs or vegan chocolate chips if using. This adds a delightful crunch and contrast.
7. Final freeze: Once the ice cream reaches a firm but scoopable consistency (usually after 4-6 hours total freezing), it’s ready to serve.
8. Serve: Scoop into bowls or cones and enjoy immediately. If the ice cream is too firm, let it sit at room temperature for 5-10 minutes before scooping.

Tips & Variations

“For an even richer texture, try using homemade almond or cashew milk in place of coconut milk, though the coconut’s fat content does provide the best creaminess.”

• Sweetener swap: Feel free to substitute maple syrup with agave nectar, coconut sugar syrup, or date syrup for different flavor profiles.
• Make it mocha: Add 2 tablespoons of cocoa powder to the blender for a chocolate-coffee combo that’s irresistible.
• Boost the caffeine: Use a double-strength cold brew if you want a stronger coffee flavor and more energy kick.
• Nutty twist: Mix in chopped toasted pecans or walnuts during the last stir to add crunch. For inspiration, check out our Pecan Crackers Recipe.
• For creamier results: Soak 1/4 cup cashews in water overnight, then blend with the other ingredients.

Nutrition Facts

Serving Suggestions

This cold brew vegan ice cream shines on its own but can be elevated with a few delicious accompaniments. Try serving it with:

• Fresh berries like raspberries or strawberries for a juicy contrast.
• Drizzle of vegan chocolate or caramel sauce for extra indulgence.
• Sprinkled chopped nuts such as toasted pecans or almonds for crunch.
• A shot of espresso poured over the top to create an affogato-style dessert.
• Pair with baked goods: It’s a perfect partner to warm desserts like brownies or cookies. For a unique pairing, try our Pecan Pie Recipe Evaporated Milk.

Conclusion

Making your own cold brew vegan ice cream at home is an enjoyable and rewarding experience that yields a deliciously creamy, coffee-infused treat. With simple ingredients and no special equipment necessary, it’s a fantastic way to impress friends or indulge yourself without dairy or refined sugars.

The rich coconut milk perfectly balances the bold, smooth flavor of cold brew coffee, creating a sophisticated dessert that’s ideal for summer or any time you crave a cool caffeinated delight.

Feel free to customize with mix-ins and toppings to match your taste and dietary needs. And while you’re exploring vegan desserts, don’t miss our Peanut Butter Ganache Recipe for a decadent chocolate treat or our Peda Recipe Ricotta Cheese for a deliciously creamy alternative dessert.

Enjoy crafting your perfect scoop!

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