- Vegan
Vegan Coffee Ice Cream
A smooth and creamy vegan coffee ice cream with a bold roasted flavor and gentle bitterness. This dairy-free Ninja CREAMi recipe balances the intensity of the espresso without hiding its aromatic character.
- Prep
- 10 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
-
Warm 100 ml of the oat milk in a small saucepan over low heat until steaming but not boiling. Remove from the heat, add the instant espresso powder and sugar, and whisk until fully dissolved.
-
Pour the coffee mixture into a mixing bowl. Add the remaining 200 ml oat milk, plant-based whipping cream, vegan cream cheese, vanilla extract, and salt.
-
Blend with an immersion blender until the cream cheese is fully incorporated and the base is smooth. Let the mixture cool to room temperature.
Freeze and spin
-
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
-
Close with the storage lid and freeze flat for 24 hours.
-
Once fully frozen, run the ICE CREAM program.
-
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use instant espresso powder rather than ground coffee so the texture stays smooth and free of grit.
- Choose a neutral-tasting plant-based cream so the roasted coffee remains the main flavor.
- For a milder coffee flavor, reduce the instant espresso powder to 5 g; changing it by this amount will not materially affect the texture.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 161 | 792 |
| Protein (g) | 1.5 | 7.4 |
| Carbs (g) | 17.2 | 84.6 |
| Fat (g) | 9 | 44.3 |