Mocha Ice Cream

Vegan Coffee Ice Cream

Mocha Coffee Ice Cream

If you’ve been following Seitan Beats Your Meat, or reading Cheers to Vegan Sweets, you might know that I’m a big fan of coconut-based ice cream. While coconut milk tends to impart its flavor when used in ice cream, it makes for one of the creamiest vegan ice cream bases, and it’s so simple to use. To get around the coconut flavor, I like to use it with ice cream flavors that will easily cover up the coconut flavor, or complement it. Luckily, this chocolate coffee ice cream does both.

The acidity of the ground coffee and cocoa powder is mellowed by the richness of the coconut cream, and the sweetness of the coconut is a pleasant touch of flavor. This recipe is a spinoff from the basic Coffee Ice Cream in Cheers to Vegan Sweets, and perfect for the summer when you want more than iced coffee.

Get the recipe:

Mocha Coffee Ice Cream
Prep time
Cook time
Total time
Mocha ice cream made with real coffee beans and a coconut milk base
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Dairy-Free
Serves: 1 pint
  • 1 15-ounce can full-fat coconut milk
  • 3 tablespoons coffee beans
  • 1/2 cup brown sugar
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coffee extract (optional)
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  1. Coarsely grind the coffee beans, as if you’re making French press coffee.
  2. Combine the beans and coconut milk in a medium saucepan over medium-high heat. Bring to a boil and let boil for 7 to 8 minutes.
  3. Add the sugar and stir until it dissolves completely, then continue to boil for 4 more minutes.
  4. Turn off the heat and stir in the almond milk. Add the extracts and salt. Let the mixture sit and cool for about 45 minutes to an hour.
  5. Strain the mixture to remove the large chunks of coffee beans. Freeze in ice cream maker according to manufacturer’s instructions.

Vegan Coffee Ice Cream

What type of coffee drink would you like to see in ice cream form?

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Vegan coconut milk mocha coffee ice cream recipe

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

3 Replies to “Mocha Ice Cream”

  1. Whoa sounds yummy!

  2. This looks delicious! I could use a scoop of that right now 🙂 I agree about the coconut milk ice cream–not a huge fan of the coconut flavor myself, but with things like chocolate and coffee it’s easy to cover up 🙂

  3. […] This recipe originally appeared at Seitan Beats Your Meat. […]

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