32+ Delicious Non-Dairy Coffee Ice Cream Recipes for Coffee Lovers

If you’re a coffee lover with a taste for creamy, indulgent ice cream, but need to avoid dairy, you’re in luck.

There’s no need to miss out on that delicious coffee flavor with these 32+ non-dairy coffee ice cream recipes.

Whether you’re lactose intolerant, vegan, or simply prefer plant-based desserts, these recipes offer a satisfying way to enjoy a cool, creamy treat without any dairy.

From rich coffee and chocolate combinations to nutty, spiced creations, there’s a flavor for every coffee enthusiast.

These ice cream recipes are made with coconut milk, almond milk, or other dairy-free alternatives, ensuring that they are both smooth and flavorful.

Get ready to indulge in the perfect dairy-free coffee ice cream—no compromise on taste.

32+ Delicious Non-Dairy Coffee Ice Cream Recipes for Coffee Lovers

Whether you’re enjoying a scoop on a hot summer day or serving it as a dessert for a special occasion, these non-dairy coffee ice cream recipes will surely impress.

They are easy to make, require simple ingredients, and offer endless variations to satisfy your cravings.

No matter which flavor you choose, you can feel good about indulging in these creamy, delicious, and dairy-free treats.

So, grab your ice cream maker and start experimenting with these coffee-infused recipes to elevate your dessert game!

Creamy Coconut & Coffee Ice Cream

This creamy coconut and coffee ice cream blends rich coconut milk with bold coffee flavors, creating a decadent, dairy-free dessert that will satisfy any coffee lover’s cravings. It’s perfect for a hot day or as an after-dinner treat, offering a velvety texture and a robust taste with a hint of sweetness. Coconut milk adds a lush creaminess, while the coffee packs the punch that elevates the flavor to new heights.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Combine the coconut milk, brewed coffee, maple syrup, vanilla extract, and salt in a mixing bowl.
• Whisk the ingredients together until smooth and fully blended.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the mixture has thickened and reached a creamy consistency, transfer it to an airtight container.
• Freeze for at least 4 hours or overnight until fully set.

This coconut and coffee ice cream provides a delightful balance of tropical richness and energizing coffee flavors. It is a smooth, luxurious treat that doesn’t need dairy to stand out. The use of coconut milk not only makes it creamy but also adds a touch of natural sweetness, perfectly complementing the robust taste of the coffee. Once frozen, this ice cream is the ideal indulgence to enjoy after a long day or whenever you’re craving a refreshing dessert with a caffeine kick.

Almond Milk Espresso Ice Cream

For those who enjoy the deep, rich taste of espresso, this almond milk espresso ice cream is a dream come true. The almond milk provides a lighter base than traditional cream, but the espresso brings in a full-bodied, aromatic flavor that takes the dessert to the next level. With its smooth texture and a bold caffeine punch, it’s a perfect dessert for coffee enthusiasts who prefer a dairy-free option.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup brewed espresso, cooled
• 1/4 cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions:

• In a saucepan over medium heat, combine the almond milk, brewed espresso, and brown sugar. Stir occasionally until the sugar dissolves completely.
• Once the mixture is warmed, remove it from the heat and stir in the vanilla extract and ground cinnamon.
• Allow the mixture to cool to room temperature before transferring it to the refrigerator to chill for about 2 hours.
• After the mixture has chilled, pour it into an ice cream maker and churn as per the machine’s instructions.
• When the ice cream reaches a soft, creamy consistency, transfer it to an airtight container and freeze for at least 4 hours.

Almond milk makes this ice cream incredibly light while still delivering a rich, deep coffee flavor. The cinnamon adds a subtle warmth that complements the espresso, creating a complex and satisfying dessert experience. With a smooth texture that rivals any dairy-based ice cream, this treat will quickly become a favorite among those who are looking for a more health-conscious indulgence, without sacrificing flavor. It’s a refreshing and sophisticated option that pairs beautifully with an afternoon coffee break.

Cashew Cream Coffee Delight

This cashew cream coffee ice cream combines the nutty richness of cashews with the boldness of coffee to create a luxuriously smooth and dairy-free dessert. Cashew cream acts as a perfect substitute for traditional cream, providing both creaminess and a touch of sweetness. The strong coffee flavor in this recipe delivers that perfect caffeine fix in every bite, making it an excellent choice for any coffee lover seeking a plant-based treat.

Ingredients:

• 1 cup raw cashews (soaked overnight)
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup water

Instructions:

• Drain and rinse the soaked cashews before blending them with brewed coffee, maple syrup, vanilla extract, salt, and water until smooth and creamy.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream has reached the desired consistency, transfer it into an airtight container and freeze for 4 hours or longer.
• If you prefer a firmer texture, let the ice cream freeze overnight.

The cashew cream in this ice cream provides a velvety texture that is both rich and light, making it a perfect alternative to dairy-based versions. The coffee flavor is bold, yet not overpowering, creating a well-rounded, indulgent dessert that satisfies your coffee cravings. Whether served at a special gathering or enjoyed on a lazy afternoon, this cashew cream coffee delight is sure to impress. It’s a dairy-free dessert that truly delivers a creamy, flavorful experience without compromising on taste or texture.

Vegan Mocha Coffee Ice Cream

This vegan mocha coffee ice cream brings together the rich combination of espresso and chocolate, creating a coffee lover’s dream dessert. With its creamy texture, bold coffee flavor, and a smooth chocolate infusion, this dairy-free ice cream is a perfect treat for those who enjoy a good mocha. It’s ideal for summer or as an after-dinner indulgence, providing the satisfying combination of coffee and chocolate in every bite.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup cocoa powder
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a saucepan, heat the almond milk, brewed coffee, cocoa powder, maple syrup, and salt over medium heat, stirring until the cocoa powder is fully dissolved.
• Remove the mixture from heat and stir in the vanilla extract.
• Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to chill.
• Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• After churning, transfer the ice cream to an airtight container and freeze for 4 hours or until it firms up.

The mocha flavor in this ice cream is the perfect balance between rich coffee and smooth chocolate. The almond milk provides a creamy base without any dairy, making it a lighter, yet indulgent treat. The maple syrup offers natural sweetness that complements the bitterness of the coffee and the chocolate, while the vanilla extract adds depth and warmth. This is a dessert that will impress anyone who enjoys coffee and chocolate together in perfect harmony. Once frozen, it has the ideal consistency that will make you forget it’s dairy-free!

Espresso Hazelnut Ice Cream

A delightful mix of espresso and roasted hazelnuts, this espresso hazelnut ice cream is a rich and nutty dessert that brings out the best of both flavors. The espresso gives it a robust coffee kick, while the toasted hazelnuts add a touch of nuttiness and texture. It’s the perfect dairy-free treat to end a meal or to enjoy as a midday snack, with every bite providing an irresistible crunch and creamy finish.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed espresso, cooled
• 1/4 cup maple syrup or agave syrup
• 1/2 cup roasted hazelnuts, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, combine the coconut milk, brewed espresso, maple syrup, vanilla extract, and salt. Whisk the ingredients until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• After churning, fold in the roasted hazelnuts, ensuring they are evenly distributed throughout the ice cream.
• Transfer the mixture to an airtight container and freeze for at least 4 hours or until fully set.

The combination of espresso and hazelnuts is a classic one, offering a deep, comforting flavor that’s both warm and nutty. The coconut milk provides a creamy consistency, while the roasted hazelnuts contribute a satisfying crunch that adds texture to every spoonful. This ice cream is the perfect indulgence for those who enjoy a coffee flavor with a nutty twist, and it’s incredibly satisfying as a stand-alone treat. Whether enjoyed alone or paired with a warm beverage, it’s sure to be a favorite.

Caramelized Banana Coffee Ice Cream

For those looking to enjoy the sweet, caramelized flavors of banana with a coffee twist, this caramelized banana coffee ice cream is an absolute must-try. The caramelized banana adds a natural sweetness and depth to the flavor, while the coffee provides a bold and invigorating kick. Together, they make a perfectly balanced, dairy-free ice cream that’s full of flavor and incredibly smooth.

Ingredients:

• 2 ripe bananas, peeled and sliced
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1 can of full-fat coconut milk
• Pinch of salt

Instructions:

• In a skillet over medium heat, cook the sliced bananas until they are golden and caramelized, about 5 minutes. Stir occasionally to prevent burning.
• Once caramelized, allow the bananas to cool slightly, then blend them in a food processor with the brewed coffee, maple syrup, vanilla extract, coconut milk, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once churning is complete, transfer the ice cream to an airtight container and freeze for 4 hours or longer.

The caramelized banana brings a natural sweetness that pairs beautifully with the bold flavor of coffee. The coconut milk adds richness and creaminess, making this a wonderfully satisfying dairy-free ice cream. The flavor combination of sweet banana and strong coffee is a perfect match, creating a layered dessert experience. This ice cream is a great way to enjoy the unique pairing of banana and coffee in a creamy, rich form, making it an unforgettable treat.

Maple Coffee Swirl Ice Cream

This maple coffee swirl ice cream brings together the smooth, deep flavors of coffee with the rich sweetness of maple syrup. The swirling effect creates a delightful texture, with ribbons of maple goodness running through each creamy bite. Dairy-free but with all the richness and indulgence you would expect, this is a decadent dessert that’s sure to please anyone craving a coffee-inspired treat.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup coconut cream
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the almond milk, brewed coffee, maple syrup, vanilla extract, coconut cream, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• When the ice cream reaches a soft-serve consistency, transfer half of the mixture into an airtight container.
• Drizzle in a bit more maple syrup and swirl it with a spoon to create the maple swirl effect. Add the remaining ice cream mixture on top and swirl again.
• Freeze for at least 4 hours or until fully set.

The combination of maple syrup and coffee creates an intriguing yet satisfying flavor profile that’s both sweet and robust. The coconut cream contributes a silky texture, making this a rich treat that’s incredibly smooth. The maple swirl adds a touch of texture and a burst of sweetness in each bite, making the ice cream not only delicious but visually appealing. It’s a refined dessert that’s perfect for coffee aficionados who want to enjoy the natural sweetness of maple alongside their favorite brew.

Hazelnut Coffee Crunch Ice Cream

This hazelnut coffee crunch ice cream brings the classic flavors of roasted coffee and toasted hazelnuts together in a creamy, dairy-free treat. The crunch from the toasted hazelnuts adds a delightful texture contrast to the smooth, rich coffee ice cream. It’s a flavor-packed dessert that combines nutty goodness with the bold, rich taste of coffee, offering a perfect balance of crunch and creaminess.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

• In a bowl, combine the coconut milk, brewed coffee, maple syrup, vanilla extract, and salt. Whisk until smooth and fully incorporated.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• After churning, gently fold in the chopped roasted hazelnuts, ensuring they are evenly distributed.
• Transfer the mixture into an airtight container and freeze for at least 4 hours or until set.

The combination of hazelnuts and coffee offers an irresistible contrast of flavors and textures. The toasted hazelnuts provide a crunchy bite that complements the creamy, smooth coconut milk base. The addition of coffee makes this ice cream bold and energizing, while the maple syrup adds the right touch of sweetness. This hazelnut coffee crunch ice cream is a perfect choice for those who love both coffee and nuts, giving them the best of both worlds in one indulgent treat.

Cinnamon Coffee Ice Cream

This cinnamon coffee ice cream combines the spicy warmth of cinnamon with the boldness of coffee, resulting in a dessert that’s both comforting and exciting. The cinnamon adds a unique twist to the coffee flavor, creating a creamy and flavorful ice cream that’s perfect for those who want a dairy-free treat with a bit of spice. It’s an excellent choice for the colder months or as a cozy indulgence year-round.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, cinnamon, vanilla extract, and salt until fully combined.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• After churning, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The cinnamon adds a warming, spicy note to the coffee, creating a well-rounded and aromatic dessert. The coconut milk base ensures the ice cream is rich and creamy, while the maple syrup offers a natural sweetness that balances the flavors. The result is a sophisticated, dairy-free ice cream that will appeal to those who love coffee with a little extra flair. It’s a perfect treat for anyone who enjoys the cozy combination of cinnamon and coffee.

Chocolate Coffee Almond Crunch Ice Cream

This chocolate coffee almond crunch ice cream is the perfect indulgence for those who enjoy rich coffee flavor paired with the deep sweetness of chocolate and the satisfying crunch of almonds. The coffee base provides a bold and robust flavor, while the chocolate brings richness, and the toasted almonds add an exciting texture. This is a dairy-free treat that blends layers of flavor and texture into every creamy bite.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup toasted almonds, chopped
• Pinch of salt

Instructions:

• In a saucepan, combine the coconut milk, brewed coffee, cocoa powder, maple syrup, and salt over medium heat. Stir frequently until the cocoa powder is fully dissolved and the mixture is smooth.
• Remove from heat and stir in the vanilla extract.
• Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours to chill.
• Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• When the ice cream reaches a soft-serve consistency, gently fold in the toasted almonds.
• Transfer the ice cream to an airtight container and freeze for 4 hours or until fully set.

The chocolate coffee almond crunch ice cream delivers a complex flavor profile, with the boldness of coffee, the richness of chocolate, and the nutty, crunchy bite of toasted almonds. Coconut milk serves as a perfect creamy base, making it smooth and satisfying without the need for dairy. This ice cream is a great choice for anyone who enjoys the combination of coffee and chocolate with the added texture of nuts. Once frozen, it becomes an irresistible dessert that can be enjoyed any time you crave a rich and creamy treat.

Cinnamon Hazelnut Coffee Ice Cream

Cinnamon hazelnut coffee ice cream is a decadent dessert that brings together the spicy warmth of cinnamon, the deep flavor of coffee, and the nutty crunch of hazelnuts. This dairy-free ice cream is made with a rich coconut milk base that creates a creamy texture, while the cinnamon and hazelnuts offer a distinctive flavor that sets it apart from other coffee ice creams. It’s perfect for those who crave a spiced, nutty twist on the classic coffee ice cream.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 cup roasted hazelnuts, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, cinnamon, vanilla extract, and salt until well combined.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the chopped roasted hazelnuts.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The combination of cinnamon and coffee in this ice cream creates a warm, inviting flavor profile, while the roasted hazelnuts add a satisfying crunch that perfectly complements the smooth, creamy coconut milk base. This dessert is both comforting and energizing, making it the perfect treat for coffee lovers who enjoy a spiced and nutty twist on the classic coffee ice cream. It’s a unique and flavorful option that will satisfy your cravings for something both rich and refreshing.

Coconut Macadamia Coffee Ice Cream

This coconut macadamia coffee ice cream is a tropical, indulgent treat that combines the creamy richness of coconut milk with the bold flavor of coffee and the buttery sweetness of macadamia nuts. The combination of coconut and macadamia nuts gives it a tropical flair, while the coffee brings depth and complexity to the flavor profile. This dairy-free ice cream is perfect for those looking for a tropical escape with a touch of caffeine.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup or agave syrup
• 1/2 cup roasted macadamia nuts, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, combine the coconut milk, brewed coffee, maple syrup, vanilla extract, and salt. Whisk until smooth and fully blended.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the chopped macadamia nuts.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The richness of coconut milk in this ice cream creates a luxurious base that pairs perfectly with the bold, smooth coffee flavor. The roasted macadamia nuts bring a rich, buttery texture that contrasts beautifully with the creamy consistency. The result is a tropical, indulgent ice cream that transports your taste buds to an exotic destination. This coconut macadamia coffee ice cream is a wonderful dairy-free option for coffee lovers who also appreciate the warmth of tropical ingredients.

Chocolate Coffee Chia Seed Ice Cream

Chocolate coffee chia seed ice cream combines the boldness of coffee with the richness of chocolate, while the chia seeds add an extra layer of texture and nutrition. The chia seeds become slightly gel-like when mixed with the ice cream base, providing a unique and satisfying mouthfeel. This dessert is perfect for those looking for a healthier, yet indulgent treat that’s both dairy-free and packed with flavor.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup cocoa powder
• 2 tablespoons chia seeds
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, combine the coconut milk, brewed coffee, cocoa powder, maple syrup, vanilla extract, and salt. Whisk until smooth and fully blended.
• Stir in the chia seeds, making sure they are evenly distributed in the mixture.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until fully set.

The chia seeds in this ice cream provide a unique texture, offering little bursts of gel-like consistency that contrast beautifully with the smooth and creamy coconut milk base. The combination of coffee and chocolate creates a rich and indulgent flavor profile, while the maple syrup provides natural sweetness. This is a dessert that feels both decadent and nourishing, offering a guilt-free indulgence for those who want a dairy-free, healthy treat without sacrificing flavor.

Bourbon Coffee Pecan Ice Cream

Bourbon coffee pecan ice cream is an elegant, adult-friendly dessert that blends the deep flavors of coffee and bourbon with the nutty crunch of pecans. The rich, warming flavors of the bourbon and coffee pair beautifully with the crunchy, toasted pecans. This dairy-free ice cream is perfect for a special occasion or as an after-dinner treat, offering a sophisticated combination of flavors that will impress your guests.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 1/2 cup toasted pecans, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, bourbon, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the toasted pecans.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The bourbon adds a deep, rich note to the coffee flavor, creating an adult twist on a classic ice cream flavor. The toasted pecans bring a crunchy texture that pairs wonderfully with the smooth, creamy base. This is a dessert that feels luxurious and indulgent, perfect for a celebratory occasion or a cozy evening. With its rich flavor profile, this bourbon coffee pecan ice cream is sure to be a hit with anyone looking for a sophisticated dairy-free treat.

Spiced Pumpkin Coffee Ice Cream

Spiced pumpkin coffee ice cream is a seasonal favorite that brings the warm, comforting flavors of pumpkin pie and fall spices together with the bold flavor of coffee. This dairy-free ice cream is made with a rich coconut milk base and features the sweetness of pumpkin and the aromatic warmth of cinnamon, nutmeg, and coffee. It’s perfect for fall but enjoyable year-round, providing a cozy and flavorful treat that combines the best of pumpkin and coffee.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, pumpkin puree, maple syrup, cinnamon, nutmeg, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until fully set.

The pumpkin adds a naturally creamy texture and a sweet, earthy flavor, while the coffee provides a bold contrast, creating a complex and delightful dessert. The warm spices of cinnamon and nutmeg add depth and a comforting feel, making this ice cream the perfect treat for the cooler months. Whether enjoyed as a fall indulgence or a year-round dessert, this spiced pumpkin coffee ice cream offers the perfect balance of seasonal warmth and rich coffee flavor.

Coffee Coconut Fudge Swirl Ice Cream

This coffee coconut fudge swirl ice cream is a decadent dessert that combines the boldness of coffee with the rich creaminess of coconut, enhanced by ribbons of thick chocolate fudge. It’s a dairy-free indulgence that brings together contrasting yet complementary flavors, creating a sophisticated treat for anyone who loves both coffee and chocolate. The smooth coconut base makes it luxuriously creamy while the coffee adds a refreshing, energizing touch. The swirl of fudge introduces an irresistible chocolate richness that creates a perfect harmony of flavors in every bite.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup coconut cream
• 1/4 cup cocoa powder
• 1/4 cup coconut oil
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, vanilla extract, and coconut cream until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• While the ice cream is churning, make the fudge swirl by heating the coconut oil, cocoa powder, and a pinch of salt in a saucepan until melted and smooth.
• Once the ice cream reaches a soft-serve consistency, drizzle in the warm fudge sauce and swirl it through with a spoon.
• Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.

This coffee coconut fudge swirl ice cream offers a rich and indulgent flavor experience, with the boldness of coffee balancing the creamy coconut base and the sweetness of the fudge swirl. The use of coconut cream provides a velvety texture, ensuring that the ice cream is smooth and satisfying. It’s the ideal dessert for anyone who loves the combination of coffee and chocolate in a dairy-free form, delivering an irresistible treat that’s both creamy and rich in flavor. It’s perfect for anyone craving a sophisticated dessert with layers of flavor and texture.

Irish Coffee Almond Joy Ice Cream

Irish coffee almond joy ice cream brings the warmth and depth of Irish coffee together with the richness of chocolate and toasted almonds, creating a dessert that feels both cozy and indulgent. This ice cream blends the bold coffee flavor with a touch of whiskey and chocolate, while the toasted almonds add crunch and nutty richness. The creamy coconut milk base ties it all together, offering a dairy-free treat that’s full of flavor and texture.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup Irish whiskey
• 1/4 cup maple syrup
• 1/2 cup roasted almonds, chopped
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, Irish whiskey, maple syrup, cocoa powder, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the chopped roasted almonds.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The Irish whiskey gives this ice cream a unique, warming depth, while the coffee and cocoa powder work together to create a bold flavor base. The roasted almonds add a satisfying crunch and nutty richness that complement the smooth texture of the coconut milk base. This dessert is perfect for anyone who loves the bold flavors of Irish coffee, chocolate, and nuts, offering a unique and indulgent dairy-free ice cream experience. The combination of these ingredients makes this dessert feel like a celebration in every bite, making it a perfect choice for special occasions.

Honey Coffee Macadamia Nut Ice Cream

This honey coffee macadamia nut ice cream brings together the richness of honey with the boldness of coffee and the crunch of macadamia nuts. The natural sweetness of honey and the creamy coconut milk provide a smooth base, while the macadamia nuts add a buttery richness and satisfying texture. The coffee ties everything together, offering a bold contrast to the sweetness of the honey. This dairy-free treat is both sweet and savory, with a unique combination of flavors that will delight your taste buds.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup honey
• 1/2 cup macadamia nuts, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, honey, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the chopped macadamia nuts.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The honey provides a natural sweetness that complements the deep coffee flavor, while the macadamia nuts add a buttery richness and crunchy texture. The coconut milk base ensures a creamy consistency without any dairy, making this a luxurious yet light treat. This honey coffee macadamia nut ice cream is a perfect combination of sweet, nutty, and bold flavors that come together beautifully. It’s ideal for anyone who loves the nutty richness of macadamia nuts and the bold, energizing flavor of coffee.

Spicy Chai Coffee Ice Cream

This spicy chai coffee ice cream combines the warm, aromatic spices of chai tea with the bold flavor of coffee, creating a rich and flavorful dairy-free dessert. The blend of cinnamon, cardamom, and ginger adds a delightful spiciness, while the coffee provides a deep, invigorating flavor. The coconut milk base ensures a creamy texture that perfectly complements the spicy and coffee flavors. It’s a great treat for anyone who loves both coffee and chai, offering a unique twist on traditional ice cream.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, cinnamon, cardamom, ginger, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until fully set.

The combination of chai spices and coffee creates an aromatic and bold flavor experience, while the coconut milk provides a smooth and creamy base. This ice cream has a warming, comforting quality that makes it perfect for colder weather, or any time you want a flavorful treat that’s both sweet and spicy. The unique blend of spices and coffee offers a one-of-a-kind flavor that’s both invigorating and satisfying. It’s an ideal choice for anyone who enjoys the flavors of chai and coffee together in a dairy-free form.

Maple Cinnamon Coffee Crunch Ice Cream

Maple cinnamon coffee crunch ice cream offers the perfect balance of rich coffee flavor, warm cinnamon, and the natural sweetness of maple syrup. The addition of crunchy bits of coffee toffee adds an exciting texture, creating a delightful contrast to the creamy base. This dairy-free ice cream combines sweet, spicy, and bold elements into one indulgent dessert. The maple syrup brings a natural sweetness that enhances the coffee and cinnamon flavors, while the crunchy toffee bits provide a satisfying bite.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 cup coffee toffee bits
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, cinnamon, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream reaches a soft-serve consistency, gently fold in the coffee toffee bits.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The combination of maple syrup and cinnamon adds a cozy sweetness and warmth that perfectly complements the bold coffee flavor. The coffee toffee bits provide an exciting crunch that adds texture and richness. This maple cinnamon coffee crunch ice cream is a delightful and indulgent treat, offering layers of flavor that are both comforting and refreshing. The contrast between the smooth, creamy base and the crunchy toffee creates a truly satisfying dessert experience. It’s a must-try for anyone who enjoys coffee with a sweet, spiced twist.

Hazelnut Coffee Praline Ice Cream

This hazelnut coffee praline ice cream offers a luxurious, nutty coffee treat that’s made even more indulgent by the addition of homemade praline. The smooth coffee base is enriched with the crunchy, caramelized sweetness of praline and the buttery richness of roasted hazelnuts. The coconut milk base ensures that this is a dairy-free dessert that’s creamy, satisfying, and full of flavor. Perfect for coffee lovers who appreciate a touch of sweetness and crunch, this ice cream is a decadent indulgence.

Ingredients:

• 1 can of full-fat coconut milk
• 1/2 cup brewed coffee, cooled
• 1/4 cup maple syrup
• 1/2 cup roasted hazelnuts, chopped
• 1/2 cup sugar
• 1 tablespoon butter or vegan butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, whisk together the coconut milk, brewed coffee, maple syrup, vanilla extract, and salt until smooth.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Meanwhile, make the praline by melting the sugar and butter in a saucepan until golden. Stir in the roasted hazelnuts and let it cool. Break it into pieces once it has hardened.
• Once the ice cream is churned, gently fold in the praline pieces.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The combination of coffee and hazelnuts creates a rich, deep flavor, while the praline provides a delightful crunch and a touch of caramel sweetness. The coconut milk base ensures a creamy texture, making this a truly indulgent dessert. The sweetness of the praline and the coffee flavor come together in perfect balance, making this ice cream a must-try for anyone who loves a nutty, sweet coffee treat. It’s perfect for anyone who craves a rich, decadent, and texturally satisfying dairy-free dessert.

Note: More recipes are coming soon!