Vegan Coffee Chocolate Chip Ice Cream

Though there are a lot of good vegan ice cream flavors you can buy at Whole Foods and other stores, I don’t think I’ve ever seen vegan coffee ice cream. Coffee was always one of my favorites, so I wanted to try making my own.

Previous attempts didn’t turn out very well. Most of the recipes call for brewed coffee, which makes the texture too icy because of the water. Also, it didn’t have a strong coffee flavor despite brewing the coffee really strong. I decided to come up with my own recipe and it turned out really well. It’s not icy at all since it doesn’t contain any water and it has a very strong coffee taste…almost too strong! I may tone it down just a little bit next time. Also, I threw in chocolate chips, because chocolate makes everything better.

Vegan Coffee Chocolate Chip Ice Cream


2 cups soy creamer
1 cup soy milk divided
2 tablespoons arrowroot powder
5-6 tablespoons of coffee
1/2-3/4 cup of sugar
1/2 cup chocolate chips


  • Mix 1/4 cup of soy milk with 2 tablespoons of arrowroot powder and set aside.
  • Heat up the remaining soy milk and soy creamer over medium heat until boiling.
  • Using a french press, put 5-6 tablespoons of coffee in the glass. I used 6 tablespoons of Peet’s Major Dickinson’s Blend (so good!) and the ice cream had a very strong coffee flavor, so 5 tablespoons would tone it back a bit.
  • Pour the boiling soy milk/creamer over the grounds and let brew for about 5 minutes before pressing the strainer down. If you don’t have a french press you can just use a bowl and a fine strainer to strain out the grounds after it’s done brewing. The mixture comes out pretty dark, and almost looks like chocolate.
  • Once the mixture is strained, return it to the pot on the stove. Add 1/2 – 3/4 cups of sugar. If you use vanilla soymilk and/or vanilla creamer, you may want to use 1/2 cup of sugar since the milk and creamer already have added sugar. Heat the mixture over medium heat until boiling.
  • Remove from heat and add the soy milk and arrowroot powder mixture. The liquid will thicken because of the arrowroot powder.
  • Put the mixture in the fridge for at least 2-3 hours to fully cool. Freeze according to your ice cream maker directions. Note, the bowl for the ice cream maker usually has to freeze over night.
  • In the last few minutes of churning, add about a 1/2 cup of vegan chocolate chips. Place the mixture in the freezer to firm up.

10 thoughts on “Vegan Coffee Chocolate Chip Ice Cream

  1. I tried this and is very good. You can tone down the coffee for you but it was perfect for me. Not a night time treat, however, unless you use decaf. A little of my coffee liqueur would be the only thing I might be tempted to add. 😉

  2. Pingback: 100th Post! Cardamom Meyer Lemon Ice Cream « The Vegan Kat

  3. Pingback: Vegan Ice Cream Cake | The Vegan Kat

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