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Vegan Coffee Ice Cream with Chocolate and Peanut-Butter
Prep Time
20 mins
Freeze time
6 hrs
Total Time
6 hrs 20 mins
 

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!

Course: Dessert
Cuisine: Sweets
Keyword: Chocolate, Coffee, Dalgona, Dessert, Gluten Free, Ice Cream, Peanut-Butter, Vegan
Servings: 6 servings
Ingredients
For the Peanut Butter 'Chips'
  • 1/2 cup peanut butter (I used all natural)
  • 2 tbsp melted coconut oil
For the Vegan Coffee Ice Cream
  • 1/4 cup instant coffee/espresso granules
  • 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
Instructions
Prepare the Peanut Butter 'Chips'

  1. Line a small baking pan or large plate with parchment paper.

  2. In a small bowl, mix the peanut butter and melted coconut oil until smooth.

  3. 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.

Prepare the Vegan Coffee Ice Cream

  1. 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.

  2. 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

  3. 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.

  4. Beat the mixture until well-combined and fluffy, about 3-8 minutes.

  5. 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.

  6. 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.