Vegan Chocolate Coffee Coconut Ice Cream

When it comes to that pesky little sweet tooth, ice cream has ALWAYS been my downfall. Luckily I've found my favourite vegan products to satisfy the cravings. BUT I really wanted to try my hand at creating my own flavours! The best part about this recipe is that it doesn't require a fancy shmancy ice cream maker, just a food processor! One of my go to snacks is dark chocolate covered coffee beans (you can find them at the bulk barn), so yes, that is the inspiration for this tasty little treat!

In the past I've used bananas as the base for (n)ice cream, but I've found that it tends to solidify too much in the freezer - to the point where you have to let it thaw out a while before digging in (and really, who can wait that long!). I recently read that adding dates to your base helps keep your ice cream "creamy" rather than "icy," plus - it adds that natural sweetness! This recipe also involves mixing the ice cream a few times throughout the freezing process to help aerate the mixture; avoiding that rock hard - soak my ice cream scooper in hot water - ice cream!  

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan

Ingredients

  • 2 Cans Coconut Milk (Refrigerate overnight to let set; use only the thicker top portion)
  • 2 Cups Dates
  • 1/2 Cup Almond Milk
  • 1 Tablespoon Fine Coffee Grounds
  • 1 Tablespoon Cocoa Powder
  • 1/2 Teaspoon Vanilla 
  • 1/2 Cup Dark Chocolate Covered Coffee Beans 

Directions

Step 1: Scoop top portion of thickened coconut milk into a large mixing bowl. Using an electric mixer, whip for 5 minutes until you reach the consistency of whipped cream. Place in fridge until needed. 

Step 2: Place dates in a food processor and blend. Slowly combine almond milk, and blend until smooth. 

Step 3: Add coffee grounds, cocoa powder, and vanilla to food processor and blend until fully mixed. Add whipped coconut milk and blend until fully combined. 

Step 4: Line an ice cream tray with parchment paper, and fill with ice cream mixture. Place in the freezer for 20 minutes. 

Step 5: Crush chocolate covered coffee beans in food processor until broken down into small bits. Remove ice cream tray from freezer, and mix in chocolate covered coffee bean bits. Place back into freezer for 2 hours, mixing every 30 minutes. Place plastic wrap onto ice cream to keep from freezer burn while storing in cold temps! 

Cherry Cheesecake Vegan Ice Cream

I'm hooked! Who would have thought making vegan ice cream was so simple!? My first time experimenting with coconut milk ice cream turned out great, which only fuelled my desire to try new flavours! (Check out my recipe for chocolate coffee ice cream here!). Seeing as I am without an ice cream maker, all of the magic happens using an electric whisk and a food processor! I use dates for natural sugars, and to ensure that the final product comes out a little more creamy and a little less (rock hard) frozen. Everything else is for the flavour!

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan

Ingredients:

  • 2 Cans Coconut Milk (Refrigerate overnight, and use separated top thickened portion; approximately top 1-2 inches of contents)
  • 1/2 Cup Almond Milk
  • 1 Cup Pitted Dates
  • 1 Teaspoon Vanilla
  • 1 Cup Chopped Frozen Cherries (You can use fresh, but you'll need to pit each cherry)
  • 1 Pie Crust Crumbled (~ 1 Cup)

Directions:

Step 1: Scoop separated coconut milk into a large mixing bowl. Whisk for 5 minutes until you reach the consistency of whipped cream (I used an electrical mixer!). Set cream in fridge until needed. 

Step 2: Blend dates in a food processor, slowly adding almond milk until smooth. Add vanilla and mix. 

Step 3: Pour contents into large mixing bowl with cream. Fold using a spatula. Add chopped cherries and pie bits, stirring until fully mixed. 

Step 4: Line pan with parchment paper, and pour in ice cream mix. Place in freezer, stirring every 30 minutes for 2 hours. This helps to aerate the dessert, so that the ice cream turns out softer. Place plastic wrap onto ice cream for storage (to avoid freezer burn).