Coffee Ice Cream

Coffee Ice Cream

Summer packed up and left London several weeks ago but I’m still making ice cream! This coffee flavor is a great autumn and winter flavor. I made my ice cream with very fine coffee grounds infused in with the cream but you could also pour a shot of espresso in instead.

Coffee Ice Cream

I threw some chopped hazelnuts in near the end of churning for some extra texture. This ice cream tasted amazing on top of one of my French Chocolate Brownies.

Coffee Ice Cream

I used good quality coffee grounds. I bough the extra strong number 6 strength Union Roast coffee. It’s my go to coffee for Sunday mornings.

Coffee Ice Cream

1 litre

Coffee Ice Cream


1/2 cup soy milk

1 tbs arrowroot powder

1 cup soy cream

50g ground coffee

1/2 cup sugar, scant

1/2 tbs vanilla


  1. In a small bowl mix 1/8 cup of soy milk with the arrowroot and set aside.
  2. Mix the soy creamer, the remaining soy milk, coffee grounds and sugar in a sauce pan and cook over low heat. Let the coffee grounds infuse. Once it comes to a boil remove from the heat and stir in the vanilla.
  3. If you want our the mixture through a fine mesh sieve to remove the coffee grounds. Refrigerate until chilled and run through your ice cream machine.

adapted from The Perfect Scoop and The Vegan Scoop

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