With MDW upon us, I wanted to share this easy vegan ice cream! My favorite ice cream flavor has always been coffee and I struggle sometimes to find really good coffee vegan ice cream. This recipe is pretty simple, but I recommend making it fresh to eat rather than making the whole batch and refreezing (I’ve tried and it doesn’t end well and freezer burn is a real thing!) Plus, it’s only sweetened with maple syrup and is packed with a ton of flavor and healthy fat 🙂
- 2 cups full fat coconut milk
- ¼ cup maple syrup
- ¾ cup chilled decaf or regular brewed coffee
- 1½ tsp vanilla extract
- ¼ cup vegan dark chocolate chips
- Place all ingredients except chocolate chips into a blender and blend until well combined.
- Pour into ice cube trays (will fill about 1.5 trays) and freeze for about 3 to 4 hours or overnight.
- Place ice cubes into a high speed blender or food processor to make ice cream. Blend until creamy - make sure not to over blend or it will be more like a smoothie.
- Add in chocolate chips and pulse a few times until chocolate is blended in and chopped up.
- Serve immediately and enjoy! You can place remainder in the freezer in a freezer safe container to enjoy for later.
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Hope you enjoy this vegan ice cream as much as I do 🙂
With Health + Happiness Always,
Jax
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