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A container of Vegan No Churn Coffee Ice Cream with an ice cream scoop scooping out a serving.

Vegan No-Churn Coffee Ice Cream

Print Recipe
This vegan no-churn coffee ice cream is a decadent wfpb dessert with a rich coffee flavor. No bananas or coconut milk!
Course Dessert
Cuisine American
Prep Time 5 minutes
Freezing Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 277
Author Elizabeth

Ingredients

  • 1 Cup Non Dairy Milk (oat milk is best)
  • ½ Cups Neutral Tasting Nut Butter (like cashew or almond)
  • ½ Cup Applesauce
  • ¼ Cup Maple Syrup
  • 3 Tablespoons Espresso Powder

Instructions

  • In a blender or food processor add the non-dairy milk, nut butter, maple syrup, applesauce, and espresso powder. Blend until smooth.
  • Transfer to a freezer-safe container and freeze for 2-3 hours, or overnight.
  • When ready to eat, let the ice cream thaw several minutes before scooping. Enjoy!

Nutrition

Calories: 277kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 90mg | Potassium: 375mg | Fiber: 1g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 2mg