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Sunday, 29 May 2016

Chocolate & Coffee Ice-cream

Vegan, Dairy-free, Natural Sugar
Thick, creamy & utterly delicious Chocolate ice-cream with Coffee and Coconut!
A real summer treat!
Vegan Coffee ice-cream with homemade Vegan White Chocolate topped off with Coconut Curls and Coffee beans...what could be better? I know, its VEGAN & DAIRY-FREE!
When the suns out & the weather heats up, there is nothing more i crave than some cold ice-cream (and a iced latte)
This is my own tasty twist on the Chocolate ice-cream recipe by the wonderful Minimalist baker.
I had the idea to combine both along with a drizzle of homemade vegan White Chocolate.
I have linked my White Chocolate Recipe below-

This dessert is creamy & very luxurious. Its a lovely thick texture and melts in the mouth, just like a Chocolate Mousse! 
As this is Vegan, it still does contain natural fats which are okay in moderation but not to eat all the time!
A must make for a Chocolate & Coffee Lover! 

Purchase Gluten-free Ice-cream cones here-

-2 cans of full fat Coconut Milk
-1 cup of strong, brewed Espresso (I used 2 Tassimo Espresso Pods)
-2 Tablespoons of Avogel Fruit & Coffee Blend (You can use your favourite Coffee powder)
-30 Medjool dates (pitted)
-2/3 cups of Cocoa Powder (I used Unsweetened by the brand Food Thoughts which is organic & fair-trade)
-1 & 1/2 Teaspoons of Vanilla Extract
-1/2 cup of Unsweetened Almond milk

Step 1- Place the pitted, Medjool Dates with 5 Tablespoons of Water into a Food Processor and whizz up until creamy.

Step 2- Using a plastic spatula, carefully scoop out the Coconut Cream into a Large mixing bowl, trying not to get any of the Liquid in the bowl!

Step 3- Brew 1 cup of Espresso and leave to stand to cool slightly.

Step 4- Using a Electric hand Whisk, whisk the Coconut Cream until fluffy then add in the Cocoa Powder, brewed Espresso, Vanilla, Avogel Coffee Blend (or your Favourite Coffee blend) , Almond Milk and half of the Date mixture.
Whisk until fully combined. Taste and adjust to your desired flavour. I added in more Coffee Blend.
You can keep the left over Date mixture for other yummy Desserts!
Step 5- Line a loaf tin with greaseproof paper and carefully pour the Ice-cream into the Tin, cover with cling film and place into the Freezer.
The Ice-cream will take overnight to fully set.
As you can see, it darkens when fully frozen! 

Step 6- When its fully set. remove from the Freezer and leave to stand for 10 minutes before diving in, as it is easier to scoop when warmer!

Decorate with a drizzle of homemade white chocolate.
I also sprinkled on some unsweetened desiccated Coconut, Coconut Curls and Pink Sugar/ Coffee Beans for rustic decoration. I love how they turned out!
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I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3 

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Holly Jade



  1. wow this sounds incredible <3 I will have to try this out asap! Your recipes are always so creative and exciting :) x

    1. aww, your comments are always so lovely! Thankyou for the on going support! Make sure to tag me in your pics using the hashtag #thelittleblogofvegan on social media :D Happy cooking x

  2. This looks so good! I wanna make this for my hubby who loves coffee ice cream!

    1. aww thankyou so much! It tastes so good too! Thats lovely, make sure to tag me in your pictures using the hashtag #thelittleblogofvegan on social media! Its always so lovely for me to see your re-creations of my yummy recipes :) Happy baking/cooking x


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