I tried the internet viral Dalgona Coffee. It was pretty cool watching instant coffee, sugar, and hot water whip up into a beautiful fluffy whipped-cream-esque topping. I made a bit too much and left some on the counter for a while and when I came back, it was still fluffy! Because of that stability I immediately thought: ice cream. And so I went to the kitchen and whipped up some Vegan Coffee Ice Cream and added chocolate and peanut-butter pieces. It may be the best vegan ice cream I have ever had! It’s so easy to make and no ice cream maker required! Watch out, Ben and Jerry’s!
What is Dalgona Coffee?
Dalgona Coffee is a beverage made from whipping equal parts of instant coffee, sugar, and boiling water. It is then served over cold or warm milk.
From what I have read, it originates from South Korea and became popularized while the world has been staying home. It’s appeared all over the internet, so naturally, I had to try it!
I have made vegan ice cream using aquafaba, the liquid from cans of chickpeas that is now a very popular egg substitutes that whips just like egg whites. When I saw the whipped coffee mixture, I thought, I should use this in ice cream!
What’s in this Vegan Coffee Ice Cream?
This recipe uses instant coffee and sugar, just like Dalgona Coffee. But, instead of hot water, this recipe calls for warmed up aquafaba. If you only used instant coffee, it would be too strong. The addition of aquafaba helps with the whipping part, adding volume but no flavour.
This Vegan Coffee Ice Cream also has:
- Xanthan Gum: This is a thickening agent, but also a stabilizer. It helps with the texture of the ice cream.
- Vanilla: Because, vanilla!
- Chocolate: Is there a better combination than coffee and chocolate? Nope.
- Peanut Butter: Why not? If we’re going to make homemade ice cream then let’s make it as delicious as possible!
- And, of course, coconut cream!
How to make Vegan Coffee Ice Cream?
The day before you are going to make this, put a can of full fat coconut milk in the fridge. I just keep a can in my fridge at all times, so I am prepared for every ice cream craving. You have to do this step, because you need to remove the coconut water and only use the coconut cream. You want your vegan ice cream as creamy as possible! That means no water.
You should also make your Peanut Butter Chips in advance, but this can be done right before you want to make your ice cream. All you need to do is add some melted coconut oil into some peanut butter and spread it out on some parchment paper, pop it in the freezer, and then chop/break it up into pieces once it’s frozen.
In a large bowl (and trust me, you want a large bowl to whip this stuff up in because it can fly a bit!), whip the warm aquafaba, instant coffee, sugar, and xanthan gum until light and fluffy soft peaks have formed. You’ll need to whip this anywhere between 5-15 minutes. It really depends on what kind appliance you’re using. I used a whisk attachment on my hand held mixer. You should also be able to use beaters (I have in the past), but that might take longer.
When that is done, add the coconut cream and vanilla. Beat it again until it’s mixed well and fluffy, 3-8 minutes. Fold in the chocolate and peanut butter pieces.
Put your ice cream in metal loaf pan and cover it with plastic wrap, making sure the plastic touches the ice cream. Then, cover with foil. Let it freeze for 6 hours or overnight and voila, you’ve got the bested creamiest vegan coffee ice cream!
Looking for more summery vegan sweets? Check these out:
Inspired by Dalgona Coffee, this Vegan Coffee Ice Cream with Chocolate and Peanut Butter uses whipped instant coffee as a base! No ice cream machine needed!
- 1/2 cup peanut butter (I used all natural)
- 2 tbsp melted coconut oil
- 1/4 cup instant coffee/espresso
- 1/4 cup aquafaba
- 1 cup white sugar
- 1/2 tsp xanthan gum
- 1 can of full fat cocnut milk, chilled in the fridge overnight
- 3/4 cup vegan chocolate, chopped up or chips
Line a small baking pan or large plate with parchment paper.
In a small bowl, mix the peanut butter and melted coconut oil until smooth.
Spread the peanut butter mixture over the parchment paper until it is about 1/4 inch thick. Place in the freezer to set, about 20-30 minutes.
In a small saucepan, heat the aquafaba over medium heat until hot -- it doesn't need to be reduced or be boiling, just warm enough that the instant coffee disolves nicely.
In a large mixing bowl or bowl of your standmixer, combine the instant coffee, aquafaba, sugar, and xanthan gum. Using the whisk attachement on your stand mixer/ hand mixer, beat the mixture until soft peaks form. They'll be thick, but they won't hold up. This took me about 5 minutes with a whisk attachment on a hand mixer. Depending on your mixer, this could take up to 15 minutes
Get your coconut milk from the fridge. It HAS to have chilled before hand. Turn the can upside down, open, and pour the clear liquid out (keep this and use it for rice!). Scoop out the coconut cream and place gently into the mixing bowl.
Beat the mixture until well-combined and fluffy, about 3-8 minutes.
Remove the peanut butter from the freezer and chop it/snap it/cut it into bite size pieces and place directly into the mixing bowl. Try not to handle it too much, you don't want it to melt. Add the chocolate and fold everything together.
Place the ice cream into a metal loaf pan. Cover the ice cream mixture with plastic wrap, making sure the plastic wrap is pressed onto the ice cream. Next place a piece of aluminium foil over top of the plastic wrap. Freeze for at least 6 hours, or overnight.