Coffee Vegan Ice Cream

Vegan Coffee Ice Cream

with Marshmallow, Chocolate and Toasted Walnuts

Vegan Coffee Ice Cream with Walnuts and Chocolate

This Rocky Road inspired coffee flavored vegan ice cream is a fantastic treat to enjoy on a hot summer afternoon! This ice cream is made with a coffee infused cashew coconut base, creating a delicious smooth vegan ice cream perfect for loading with your favorite mix-ins.   

I have to be honest, when I started mixing these ingredients together I had no intention of making ice cream. Actually, I had planned on making coffee and chocolate squares; but I was too excited about making the coffee filling, that I put half of the ingredients in the blender and realized I hadn’t yet made the crust. This meant that I would have to pour this filling into a bowl while I made the crust. While I was waiting for my coffee and cashews to boil, I pondered my laziness. I ultimately decided that I really didn’t want to make more dishes for myself. I also noted that this was very similar to the ingredients I have previously used while making vegan ice cream, and how amazing it would taste with chocolate… and vegan marshmallows… and toasted walnuts! I was sold. I was so excited to make a rocky road inspired coffee flavored ice cream at this point, I forgot all about the coffee chocolate squares. Maybe next time…

Vegan Coffee Ice Cream with Walnuts and Chocolate

How to make Vegan Coffee Ice Cream

Once I blended up the coffee flavored ice cream base, I poured it into a loaf pan and popped it in the freezer for a couple hours. While it was setting, I toasted some chopped walnuts in the oven. After two hours, the ice cream was still soft but thick enough to hold the mix-ins in place. I added the walnuts and marshmallows and chocolate chunks, and then popped it back into the freezer to freeze completely. Once it was frozen, it was pretty solid, I recommend letting it sit on the counter for five minutes before scooping it. 

Vegan Coffee Ice Cream with Walnuts and Chocolate and  marshmallows

Vegan Coffee Ice Cream Flavor Add-ins:

In this recipe for vegan ice cream, I use a coffee flavored base and add-in vegan marshmallow, chocolate chunks, and toasted walnuts. You could add any toppings/mix-ins of your choice. Here are a few ideas:   Hazelnuts; Toasted Coconut Cookie Crumbs; Caramelized Maple Syrup; Crumbled Biscotti; Chocolate Chips; Toasted Nuts; Vegan Marshmallows; Chocolate Ganache (you could spread this on top of the half-set ice cream, then swirl it into the ice cream before freezing completely)

Yield: 12 Servings

Vegan Coffee Ice Cream

Coffee Vegan Ice Cream

This ice cream is made with a coffee infused cashew coconut base, creating a deliciously smooth vegan ice cream perfect for loading with your favorite mix-ins, like the rocky road inspired ingredients I use in this recipe.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 35 minutes

Ingredients

  • 1 1/2 Cups Cashews
  • 1/3 Cup Dates
  • 1 Cup Strong Brewed Coffee
  • 1 Cup Coconut Cream
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Syrup
  • 1/3 Cup Walnuts
  • 1 Cup Vegan Mini-Marshmallows
  • 1/4 Cup Dark Chocolate Chips

Instructions

  1. In a small saucepan, boil together the coffee, cashews, and dates. Cook for 10 minutes.
  2. Pour the coffee infused cashews and dates into a blender along with the coconut cream, coconut oil and agave syrup. Blend on high until smooth.
  3. Pour into a loaf pan and freeze for 2 hours.
  4. Preheat the oven to 250°F
  5. Spread the walnuts on a sheet pan and bake for 15 minutes.
  6. After two hours, use a handheld electric mixer to mix the toasted walnuts, chocolate, and vegan marshmallows into the ice cream.
  7. Return to the freezer for a least one more hour to finish freezing.
  8. Transfer to an airtight, freezer safe container for storage. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 123mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 4g

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