Easy Vegan Coffee Ice Cream - No Churn

 Indulge in creamy vegan coffee ice cream with this easy, no-churn recipe, and no need for an ice cream maker when making this dairy-free dessert.

This recipe is written in collaboration with Very.

Easy Vegan Coffee Ice Cream - No Churn

It's the perfect time to make some luxurious homemade dairy-free ice cream.

There's no need for an ice cream maker or churning it by hand every couple of hours.

All you need is a bowl and a whisk to make this condensed milk style ice cream.

Delicious and so, so creamy.

You are going to love it.

Let's start with the coffee

To make this creamy dairy-free coffee ice cream, I brewed a fresh cup of espresso.

A wee bit more than you would drink from a teeny wee espresso coffee cup, but we do want that coffee flavour to shine through.

You could make a strong cup of instant coffee, but if you do have a coffee machine, use that.

Beko Bean to Cup Espresso Machine

I've been trying out this Beko Bean to Cup Espresso Machine, which was gifted to me by Very.co.uk.

It's an easy-to-use coffee machine with a simple touch screen digital display.

1. Fill the water tank (at the back) and click it back into place.
2. Add some coffee beans.
3. Plug in and turn it on.
4. Choose a single or double espresso (small and large coffee cup buttons).
5. Keep your finger on your choice to keep that coffee coming.

That's it.

And it's self-cleaning.

It flushes the system out with hot water each time before serving your freshly brewed coffee.

You can be a barista in your own home.

This is a mid-range espresso machine at £299, but with Very.co.uk there are several payment options including full payment at checkout, 3 monthly payments, or monthly payments.

However, Very have coffee machines from £34, so something for every budget.

I have to say I'm pretty impressed with it and the smell is divine.

Homemade coffee ice cream

My first thought when I started up my coffee machine was to make a dessert.

I tried the viral whipped coffee, which is supposed to whisk into almost a mousse, but I couldn't get it to work.

Have you tried it? DId it work?

My next thought was ice cream.

Not just any ice cream, the easiest and creamiest coffee ice cream.

Mmmmmm!

Such a good idea.

Do I need an ice cream maker?

If you have an ice cream maker, you can use this recipe and churn it to eat immediately, but if you don't have one, that's fine.

I make this ice cream without an ice cream maker.

Just whisk with a hand whisk or electric whisk until the mixture is frothy.

Then freeze it.

That's it!

Condensed milk ice cream

This type of no-churn ice cream is made with condensed milk.

Condensed milk helps with the texture, meaning you don't need to make a custard, which is the base of standard ice cream.

It also means you don't need to churn the ice cream as it freezes.

The condensed milk method is super quick and easy and the results are fabulous.

If you want to experiment with this method, once you have tried this gorgeous mocha coffee ice cream, also try this very popular Biscoff ice cream, or two of my personal favourites, fresh orange ice cream or raspberry ripple ice cream.

I also have a simple recipe for chocolate mini egg ice cream, the Italian classic stracciatella ice cream and a simple peach ice cream.

All easy and delicious plant-based ice creams and no need for an ice cream maker.

Heck, my freezer is too small for one.

Vegan coffee ice cream ingredients

Here are the simple ingredients you need to make this non-dairy coffee ice cream.

1. Strong coffee - either espresso or instant coffee, freshly brewed
2. Cream - I use Elmlea Plant, but you can use your favourite
3. Condensed milk - vegan condensed milk can be found next to regular condensed milk in the supermarket.
4. Brown sugar - for those toffee notes
5. Salt - just a pinch

No additives, no preservatives, no bulking ingredients.

Just pure ingredients for the best ice cream.

Variations to coffee ice cream

Here are a few tweaks you can make to this coffee ice cream recipe.

• Mocha - whisk some cocoa powder into the hot coffee
• Choc chip - add choc chips to the mixture
• Chocolate - add chocolate shavings or chocolate sprinkles
• Biscoff - add a swirl of Biscoff spread (zap it in the microwave to thin it, so it is pourable)

Coffee ice cream toppings

Serve it plain or add some toppings, here are a few topping ideas for your coffee-flavoured ice cream. 

I like to top it with a dusting of cocoa powder before serving, but I will leave you to decide.

• Cocoa powder - dust the ice cream with cocoa powder before scooping for that hint of chocolate
• Whipped cream - vegan cream whipped with a splash of vanilla extract
• Biscoff - a biscuit (cookie) popped in instead of a waver
• Cookie crumbs - crumble Biscoff biscuits or Oreos into crumbles and sprinkle over the ice cream
• Chocolate flakes - use a potato peeler to peel thin shavings of dark chocolate from a bar
• Dark chocolate sauce - drizzle on some chocolate sauce before serving

How to serve dairy-free coffee ice cream

Here are a few easy serving suggestions for this delicious espresso ice cream.

1. Glass - in a wine glass
2. Bowl - in a dessert bowl with a Biscoff biscuit
3. Waffle cone - in a waffle cone (Tesco waffle cones are vegan)
4. Affogato - pour hot coffee over the ice cream, this is called 'affogato al caffe', an Italian way of serving coffee ice cream or gelato
5. Cherry brandy - this was one of my dad's favourite ways of serving ice cream. Just pour a shot of cherry brandy or regular brandy over the ice cream and enjoy

Ice cream making tips

Here are a few tips for making the best coffee ice cream.

1. Once the coffee is brewed, set it aside to cool, before making the ice cream.
2. Make sure you have room in the freezer before making the ice cream. You may need to move things about. Try adding your chosen tub to make sure it fits and will sit level.
3. Reuse ice cream tubs.
4. For a stronger coffee flavour, add coffee extract or a splosh of coffee liqueur.
5. Take the ice cream out to soften before serving. You can also pop in the fridge for a while to let it soften slowly.
6. Use a lever ice cream scoop, for easy-release scoops.
7. Pop your ice cream scoop in hot water to heat, for easier scopping.

Which type of container should ice cream be stored in?

It's up to you what you freeze your ice cream in, everyone has their own preference.

You can keep old ice cream tubs with tight-fitting tubs, use Tupperware airtight containers or ever freeze your ice cream in a loaf tin.

You can also buy pint cardboard ice cream tubs with lids, a bit like those big brand ice cream tubs without the branding.

I use a loaf tin to freeze ice cream.

It can be covered with freezer-friendly cling film, but I never bother as my ice cream is served as soon as it has frozen.

If I was leaving it in the freezer longer, I would make sure it was properly covered or in an airtight container to prevent freezer burn.

How long can you keep homemade ice cream in the freezer?

Store homemade ice cream in the freezer for up to 2 weeks.

The longer you keep it the more ice crystals will form and the ice cream could become grainy.

Although to be fair, it never lasts long enough for that to happen in my house!

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How to make this creamy vegan coffee ice cream with condensed milk

A step-by-step photo guide followed by a full printable recipe.

I hope you enjoy this homemade plant-based ice cream.

Step 1

• Brew your coffee, then set it aside to cool.
• Once cold, add it to a mixing bowl and add sugar and the salt.
• Next, add the condensed milk.

Step 2

• Add the cold cream and whisk until thickened and frothy.
• Pour into your tub or loaf tin.
• Freeze for 3-4 hours.
• Dust with cocoa powder..

Step 3

• Leave to soften before serving.
• Serve and enjoy!

homemade vegan ice cream, vegan coffee ice cream, dairy-free coffee ice cream, plant-based coffee ice cream

dessert

British, vegan

Yield: 3-4

Author: Jacqueline Meldrum

Easy Vegan Coffee Ice Cream - No Churn

Indulge in creamy vegan coffee ice cream with this easy, no-churn recipe, and no need for an ice cream maker when making this dairy-free dessert.

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

Ingredients

• 100 ml (scant half cup) strong coffee (or espresso)
• 250 ml (1 full cup) vegan cream (that can be whipped)
• 150 ml (0.63 cups or 10 tablespoons) condensed milk
• 4 tablespoons brown (or demerara) sugar
• 1 pinch of salt
• 1 teaspoon of cocoa powder (for dusting, more if you like)

Instructions

1. Make your strong coffee and set aside to cool.
2. Once cold, pour into a mixing bowl and add the sugar and salt.
3. Next, add the cream and condensed milk.
4. Whisk with a hand whisk or electric whisk until starting to thicken and frothy.
5. Pour into your 2 lb (900g) loaf tin or airtight container and pop in the freezer to set for 3-4 hours.
6. Take out of the freezer and dust with cocoa powder.
7. Leave to soften, then serve and enjoy!.

Notes

• No Churn - You don't need an ice cream, maker for this ice cream and it doesn't need to be churned while freezing.
• Cold coffee - Make sure the coffee is cold, before making your ice cream.
• Storing homemade ice cream - store in the freezer for up to 2 weeks. The longer you keep it the more ice crystals will form and the ice cream could become grainy.
• Toppings - Cocoa powder. whipped cream, Biscoff cookie, cookie crumbs, chocolate flakes, or dark chocolate sauce.

Calories

3 servings = 434 calories per portion

4 servings = 325 calories per portion

Nutrition Facts

Calories

325.47

Fat (grams)

14.42 g

Sat. Fat (grams)

6.86 g

Carbs (grams)

44.45 g

Fiber (grams)

0.09 g

Net carbs

44.35 g

Sugar (grams)

30.39 g

Protein (grams)

5.89 g

Sodium (milligrams)

370.35 mg

Cholesterol (grams)

16.49 mg

https://www.tinnedtomatoes.com/2023/06/easy-vegan-coffee-ice-cream-no-churn.html

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Disclosure - I was gifted this coffee machine to try it and review it. I was not expected to write a positive review and any opinions expressed are my own.