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!
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…
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. 😉
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 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
- 1/4 – 1/2 tsp sea salt
- Place coconut milk cans in the fridge overnight.
- In a large bowl (or KitchenAid), whisk aquafaba mixture until fluffy and soft peaks appear.
- 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.
- 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.
- 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