If coffee-shop iced lattes leave you underwhelmed, try this rich and creamy vegan iced coffee. I learned the secret while training as a chef in premium hotels in India: coffee ice cream. It is blended with instant coffee and chilled dairy-free milk, with one more scoop added on top.
My homemade vegan coffee ice cream is easy to prepare,but it takes about 8 hours to freeze, so make it in advance.
Why You'll Love This Vegan Iced Coffee
- Rich and creamy: Vegan coffee ice cream gives the drink a thick, indulgent texture.
- Full of coffee flavour: Instant coffee and coffee ice cream create a stronger flavour than a standard iced latte.
- Completely dairy-free: Made with plant-based milk and vegan ice cream.
- Only three main ingredients: Simple to prepare with no specialist coffee equipment.
- Quick to blend: Once the ice cream is frozen, the drink is ready in about five minutes.
- Perfect for summer: Cold, refreshing and satisfying enough to feel like both a drink and a dessert.
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Key Ingredients & Notes
- Instant coffee - Instant coffee gives the drink a concentrated coffee flavour without adding extra liquid. Two tablespoons create a strong iced coffee, so reduce the amount slightly for a milder drink.
- Dairy-free milk - Use 350 ml of well-chilled dairy-free milk. Oat or soya milk will generally produce a creamier texture than thinner plant milks.
- Dairy-free coffee ice cream - six scoops are used in total: four are blended into the iced coffee, and one scoop is added to each glass. The ice cream chills, sweetens and thickens the drink while intensifying its coffee flavour.
See the recipe card for quantities.
How To Make Vegan Iced Coffee With Coffee Ice Cream
- Pour the chilled dairy-free milk into a blender. Add the instant coffee.
- Add four scoops of vegan coffee ice cream.
- Blend for 20-30 seconds, or until the iced coffee is smooth, creamy and lightly frothy. Avoid over-blending, as the ice cream will begin to melt.
- Top each glass with one scoop of the remaining vegan coffee ice cream.
Substitutions & Variations
- Vegan vanilla ice cream: Use vanilla ice cream when coffee ice cream is unavailable. Add a little more instant coffee to maintain a strong flavour.
- Mocha iced coffee: Add one tablespoon of cocoa powder or vegan chocolate sauce before blending.
- Chocolate topping: Finish with grated dark chocolate, cacao nibs or chocolate sauce.
- Decaffeinated version: Use decaffeinated instant coffee and decaffeinated coffee ice cream, where available.
- Stronger coffee flavour: Add a little more instant coffee or a cooled espresso shot.
- Milder coffee flavour: Reduce the instant coffee slightly.
- Lighter version: Use less ice cream and a little more plant-based milk. The texture will be thinner and closer to a standard iced coffee.
You can substitute dairy-free milk and ice cream with dairy milk and ice cream if you are not dairy-free.
Storage
This vegan iced coffee is best served immediately while it is cold, thick and frothy.
Prepare the coffee ice cream in advance and keep the plant-based milk refrigerated. Blend the drink only when you are ready to serve it.
Leftovers can be covered and refrigerated for up to 24 hours, but the ice cream will melt and the consistency will become thinner. Blend briefly again before drinking.
Chef Tips
- Make the vegan coffee ice cream at least eight hours ahead, or preferably the day before, so it is completely frozen.
- Use well-chilled, full-bodied plant-based milk. Whole oat milk and soya milk work best; almond, rice and coconut drinks can make the coffee taste thinner or diluted. You the "barista" varieties that tend to be creamier.
- Keep the coffee ice cream frozen until the moment you add it to the blender.
- Chill the serving glasses to keep the iced coffee cooler for longer.
- Blend only until smooth and frothy. Over-blending creates heat and melts the ice cream.
- Serve immediately while the vegan iced coffee is thick, cold and frothy.
📖 Recipe
Vegan Iced Coffee With Coffee Ice Cream
A rich and creamy vegan iced coffee made by blending instant coffee, chilled dairy-free milk and homemade coffee ice cream.
Equipment
- Blender
Ingredients
- 350 ml Dairy-free milk
- 2 tablespoon Instant coffee
- 6 scoops Vegan coffee ice cream see my recipe
Instructions
- Add the chilled dairy-free milk, instant coffee and 4 scoops of vegan coffee ice cream to a blender.
- Blend for 20-30 seconds, or until smooth, creamy and lightly frothy.
- Divide the vegan iced coffee between two glasses.
- Top each glass with one further scoop of coffee ice cream and serve immediately.
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More Summer Recipes
Looking for more seasonal inspiration? Explore refreshing drinks, frozen treats and easy summer recipes from the blog.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
Gary says
It's hot here in the UK at the moment and this cools me down nicely.
I had it in the evening a couple of times so omitted the ground coffee on those occasions to reduce the caffeine. Still tasted delicious with just the coffee ice cream and non-dairy milk.
Antara says
I LOVE THIS