Go Back

Vegan Coffee Ice Cream

Creamy vegan coffee ice cream, with no eggs or dairy.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 5 minutes
Yield 1 - 2 servings


  • 2 large frozen bananas (For banana-free, use either my Coconut Ice Cream or this Almond Milk Ice Cream)
  • 1/2 tsp instant coffee, decaf or regular
  • 1/8 tsp pure vanilla extract
  • pinch of salt
  • optional 1/4 tsp cinnamon
  • optional handful chocolate chips
  • optional for richness, 2 tbsp almond or cashew butter, or 1/4 cup coconut cream


  • *To make mocha coffee nice cream, feel free to blend in a spoonful of cocoa powder. I also opted to stir in homemade hot fudge (stir together equal parts cacao powder and melted coconut oil, sweeten with maple syrup).
    Be sure to use bananas whose skin is at least halfway brown before you peel, break into pieces, and freeze them, because unripe bananas will give an earthy taste to the nice cream that you don’t want. To make the ice cream, throw the frozen banana pieces (2 large bananas-worth) into a blender with all other ingredients except the chocolate chips. Blend until super smooth. Taste, and add a little sweetener of choice if it’s needed (depending on your tastebuds and the ripeness of your bananas). Either serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop for authentic presentation.
    View Nutrition Facts


Still craving ice cream? Be sure to try the trending Oat Milk Ice Cream.