cupcakemam I don’t usually enjoy vegan ice cream. Often it’s hard and icy, not creamy enough and leaves a weird after taste. As well as all that, there aren’t any exciting flavours! Anyone that knows me knows that coffee is my absolute favourite thing, if I can get something in coffee flavour I’m getting it. So expect many more coffee flavoured treats from me in the future. Only 3 ingredients make the base for this creamy vegan ice cream, then just add your flavours! No churning, no faffing, just really easy ice cream that practcally makes itself.
This recipe is super simple, but you absolutely cannot whip this by hand, so an electric mixer is an absolute must.
Scroll down to get to recipe!
Top tips for this creamy vegan coffee ice cream-
Vegan Condensed Milk – I use vegan Carnation milk. It’s made with gluten free oats, so is certified Gluten-Free.
Plant Cream – I use this plant cream in place of double cream for absolutely every recipe that calls for double cream. It’s absolutely amazing. It hasn’t failed me yet.
Electric Whisk – If you have one, I whole-heartedly recommend a stand mixer. However, the first time I made this I used a handheld electric whisk. I did have to stand there for a ridiculous length of time. But the ice cream was a success all the same.
This recipe makes enough ice cream to feed about 20 people a large scoop each. Or you can just eat it all yourself! Pairs absolutely perfectly with my sticky toffee pudding recipe.
What you’ll need-
- 1 tin Vegan Carnation Milk (370g)
- 2 Elmlea Plant cream (500ml)
- 3 Tablespoons icing Sugar
- 2 shots of espresso coffee (sub this with strong instant coffee in 20mls of water)
- 1 teaspoon Vanilla Extract
Method
- If you have a stand mixer, throw all of your ingredients in together nd set your mixer off. Whisk on as fast a speed as you can without making a massive mess.
- If using a hand mixer, firstly whisk together your icing sugar and double cream until the cream turns stiff.
- Continue to whisk as you add in your (cold) espresso coffee, condensed milk and vanilla flavouring.
- Once your ice cream is starting to become stiff transfer it to a lidded container and set in the freezer overnight.
- Remove ice cream from freezer a couple of minutes before scooping for perfect scoops.
- Now you’ve got an amazing creamy vegan coffee ice cream, that I guarantee everyone will love and absolutely no one will be able to tell whether it’s got dairy or not!
Why not make a cookie sandwich with this delicious oreo cookie recipe.
Or pair it with this tasty sticky toffee pudding.
