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Aquafaba Dairy-Free Coffee Ice Cream

Dairy-Free Coffee Ice Cream made with aquafaba and coconut sugar. The aquafaba makes this vegan ice cream extremely fluffy without the need for any eggs or dairy used in traditional ice cream recipes!

Dairy-Free Coffee Ice Cream

Okay, first-off, have you guys started using aquafaba in your kitchen yet? It’s basically vegan magic and it’s found in your can of chickpeas. Ever since aquafaba came into the spotlight, I have been LOVING it in my kitchen and putting it in everything. It works wonders in recipes from savory to sweet.

And makes this Vegan Toffee-Coffee Ice Cream oh-so incredibly…

Dairy-Free Coffee Ice Cream


Dairy-Free Coffee Ice Cream

The other “secret” ingredient in this Aquafaba Dairy-Free Coffee Ice Cream is COCONUT SUGAR. Coconut Sugar is one of my favorite sweeteners to use in baking. It’s not only super sweeet but also has delicious toffee undertones that really shine through in sweet recipes. I almost called this recipe Aquafaba Coffee Toffee Vegan Dairy-Free Ice Cream (say that ten times fast, lol) but the title was getting a little bit too long. 😉

Dairy-Free Coffee Ice Cream

Once you start making Dairy Free Ice Cream at home, you definitely won’t want to go back to the store-bought stuff. Homemade Ice Cream calls for just a few ingredients (FIVE to be exact in this Aquafaba Dairy-Free Coffee Ice Cream) and all you really need is an ice cream maker. If you don’t have an ice cream maker, I would definitively recommend one, it’s one of my favorite appliances that gets a lot of LOVE in the Summertime.

Dairy-Free Coffee Ice Cream

If you make this Aquafaba Dairy-Free Coffee Ice Cream at home, snap a photo and tag me #CearasKitchen on Instagram or leave your feedback below. Happy long weekend, everyone!


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Aquafaba Dairy-Free Coffee Ice Cream

  • Author: Ceara
  • Total Time: 30 mins


Dairy-Free Coffee Ice Cream made with aquafaba. The aquafaba makes this vegan ice cream extremely fluffy without the need for any eggs or dairy! Sprinkle with coconut sugar to serve.


  • 3 cups full fat coconut milk (2 cans)
  • 1/4 cup aquafaba (liquid from chickpea can)
  • 2 tbsp vanilla extract
  • 1 cup coconut sugar
  • 1/4 cup instant coffee granules
  • 1/41/2 tsp sea salt


  1. Place coconut milk cans in the fridge overnight.
  2. In a large bowl (or KitchenAid), whisk aquafaba mixture until fluffy and soft peaks appear.
  3. Add the coconut milk, vanilla extract, coconut sugar, and instant coffee to the large bowl. Fold into the aquafaba mixture until combined. Taste test the mixture and add up to 1/2 tsp of sea salt, if necessary. The sea salt brings out the sweetness in the coconut sugar. You will not need it if your aquafaba came from a can with salted chickpeas.
  4. Add the mixture to your (frozen – see note) ice cream maker and mix for about 15-25 minutes until your ice cream turns into a soft serve consistency (see photo). Do not over-mix (if you notice your ice cream has begun to melt it is time to freeze it) or else your ice cream will become icy and will not be as creamy.
  5. Scoop ice cream into a glass dish (or loaf pan lined with parchment paper/plastic wrap), cover and freeze for an hour or two until the ice cream is completely frozen. Scoop onto an ice cream cone, garnish with coconut sugar and instant coffee.


1) Use only full-fat coconut milk in this recipe. Low-fat coconut milk will make icy (and not creamy) ice cream.
2) Make sure that your ice cream maker bowl is completely frozen before using it to make ice cream. It should be kept in the freezer overnight and there should not be any sloshing sound when you pick it up.
3) For the perfect ice cream scoop, take the ice cream out of the freezer and leave to soften for 2 minutes. Run your ice cream scoop under warm water and scoop by pressing hard into the ice cream – this guarantees a perfect scoop every time!

  • Prep Time: 30 mins
  • Category: Dessert

Aquafaba Dairy-Free Coffee Ice Cream

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  1. Made this as written and it came out with a consistency more like an icy frozen milkshake. My dairy-eating boyfriend liked the coffee flavor but hated the texture. He didn’t think it was “creamy” at all and it melted really fast in the bowl. Cool that the aquafaba whisks up like egg whites though. I used my Kitchenaid mixer or it would have taken way too long by hand. Maybe next time I would add some vegan chocolate chips and some finely chopped nuts.

    1. Well did you use full fat coconut milk? The recipe did stated that regular coconut milk will make the ice cream “icy”.
      Full fat coconut milk can be obtain by freezing regular coconut milk, then scooping out the solids. (which make about 2/3 cups per can though, depends on the brand)
      Hope this helps lol

  2. Hi Ceara, I tried this today and it didn’t work out right. The coconut milk was solid, and the little bits never mixed in no matter how long I tried, so the finished ice cream has chunks of coconut everywhere. Would it be a good idea to heat up the coconut milk to bring it back to liquid?

    Also is it 2 tablespoons or teaspoons of vanilla? My ice cream tastes strongly of vanilla extract and coconut. I used the instant coffee but I don’t taste it in the mixture.

  3. Is there any way to substitute regular milk for coconut milk? It’s the only ingredient I don’t have along with a higher budget.

    1. I actually used almond/soy milk, and I had my aquafaba in the fridge overnight. It turned out great!

  4. Just made this for my daughter who has issues with dairy. Fantastic! Now I want to try it with other flavors. Any suggestions?

    1. I used with cacao and cinnamon – tasted like the malts I used to get at the mall when I was a kid. I really liked the flavor.

  5. Just tried this morning, and we tested it for the dessert….OMG….incredible!!!!
    SO GOOD!!!! Thanks a lot for this amazing recipe…I just reduced the quantity of sugar and replace by honey… I might tried using this basis with other flavors!

  6. Hello Ceara .

    I am not a big fan of the tast coconut is there any substitute I could use in your coffe ice cream? It would have to be vegan . Loving the website
    thanks sarah

  7. Is there a way to make this with cashew cream instead of coconut milk? I just can’t handle the flavor of coconut no matter how subtle. It ruins food for me, but love homemade ice cream. Thank you in advance for your reply.

  8. Just made this and it turned out wonderful. Little tip tho, make sure you mix the coconut milk very well before putting in ice cream maker or it will have chunks of coconut milk in the finished product. Thank you Ceara for the recipe! Will make again!

  9. This recipe is fantastic as is! That’s truly a challenge to find on the internet. I use Dandy Blend instant “coffee” and it worked great. This ice cream is scoopable directly from the freezer, which makes it better than any other ice cream recipe I have. Thank you!

  10. Thank you for this recipe! I can’t wait to try it. One question: What is the yield? My beloved Donvier ice cream maker is a pint size, so I’ll cut the ingredient amounts in half if this recipe yields a quart.

  11. Do you have any idea if this would work with soy milk instead? My kids are allergic to diary, coconut, cashews, and almonds so I’ve been trying to find something to work for them!

    1. I am not sure how regular coffee would work since the granules would not melt like they would for instant when churning the ice cream. And using coffee would mean too much liquid. You could try maybe a shot of cold espresso? I have not tried it myself though so can’t vouch for it! Would love to know how it turns out. Enjoy!

  12. Hello! I pinned this recipe months ago and just got an icecream maker for Christmas, so am excited to finally make it!! I just want to clarify- 1/4 cup of instant coffee- do you mean to add 1/4 cup of the instant granules or 1/4 cup of prepared coffee? Thanks so much!

  13. OMG I cannot wait to make this. Coffee ice cream has always been my hubby’s favorite and he is transitioning to a plant based diet. I am already Vegan and Celiac and he has been mostly Vegetarian (at home). But he is trying to make that change. Well now I have a huge benefit .. that he could still have his beloved ice cream. 😀 Also I was just given an older but working cuisinart Ice cream maker from a relative that wasn’t using it! Yay! 😀

  14. My coconut milk is half-solidified from being in the fridge.. This is turning into a big mess. Should I have “thawed it” first? What is the point of putting it in the fridge?

    1. Make sure to blend your coconut milk before using it in the recipe if it is separated. The coconut milk should be cold and creamy before using it in the ice cream. Using cold coconut milk makes the ice cream creamier than room temperature coconut milk. 🙂

    2. I shook the cans of coconut milk and then put them in the refrigerator for a day. When I opened them, there was a lot of separated coconut oil that was really hard from being chilled. I stirred together everything but the whipped aguafaba before folding it in. I put a lot of work into crushing and mixing in the hard oil, but there were still some crunchy chunks of coconut oil in the finished product. If I make this again, I’ll mix WARM coconut oil, sugar, coffee and vanilla extract until smooth, then refrigerate that mixture overnight before whipping the aguafaba, folding it in, and freezing. I hope that will solve the problem of the hard chunks of solid oil.
      The flavor was good. I’m not a big fan of coconut (I always use “refined” coconut oil to avoid making things taste like coconut) but the strong coffee flavor covered that pretty well, plus the coconut sugar didn’t taste coconutty to me.

  15. Hi Ceara, just wondering if the recipe works without the aquafaba, I’m guessing it won’t be as creamy but I don’t use chickpeas. Also do u need to mix the coffee with a bit of water so that it mixes in well? Looks delicious 😋 I’ve made other coconut cream based icecream, mango was a bit like Weis bar and a strawberry/raspberry that was tangy & masked the coconut flavour more than others 😊

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