Vegan No-Churn Coffee Chocolate Chip Ice Cream

As a coffee fiend and ice cream aficionado, it was only a matter of time before this here recipe sprouted up. We’re talkin’ vegan no-churn coffee ice cream, topped off with a hearty sprinkle of dark chocolate chips, just to sweeten the deal. Whipped up from coconut milk to create that smooth, creamy texture we all crave in a fine scoop of ice cream, and paired with some whipped aquafaba for that certain lightness that’ll have ya comin’ back for seconds. And don’t y’all worry about needing any fancy schmancy equipment – we’re doin’ this no-churn style, cause I reckon many of y’all don’t got an ice cream maker sittin’ around at home. Although, I’ve gotta admit, with the early summer sun beatin’ down and making every day feel like an old fashioned picnic, my wallet’s been itchin’ to invest in one myself. If you share in my love for all things frosty and sweet, why not give my salted dark double chocolate flavour a whirl? Both these recipes are finger-lickin’ good – if I do say so myself! Now if y’all whip up this recipe at your own homesteads, be sure to tag your photo #myvibrantkitchen on Instagram. Ain’t nothin’ warms my heart quite like seein’ your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight from me to you.

Vegan No-Churn Coffee Chocolate Chip Ice Cream Recipe

Vegan No-Churn Coffee Chocolate Chip Ice Cream

Prep time: 30 mins
Total time: 30 mins
Serves: 10 portions


  • 60 ml aquafaba
  • ⅛ tsp cream of tartar (optional)
  • 800 ml full fat coconut milk (2 cans)
  • 3 Tbsp instant coffee powder
  • 150 g white caster sugar
  • 2 tsp vanilla extract
  • Pinch of salt
  • 200 g dark chocolate, chopped


  1. In a mixing bowl mix the coconut milk, coffee powder, sugar, vanilla extract and pinch of salt until smooth and well combined. You might have to melt the coconut milk in the microwave first if it isn’t liquid and easy to mix. You can use less sugar if you like your ice cream only lightly sweetened.
  2. Pop the mixture in the fridge to chill.
  3. In a second mixing bowl whisk the aquafaba with a hand mixer until if forms semi stiff peaks. You can add cream of tartar to help with the whisking process.
  4. Take the coconut milk mixture out of the fridge and carefully fold it into the whipped aquafaba using a spatula or wooden spoon. You want to mix the ice cream well enough to avoid frozen bits from forming but not to over mix it which can deflate the aquafaba too much.
  5. Pour the ice cream mixture into a loaf tin or topper ware container and pop it in the freezer.
  6. Take it out of the freezer 3-4 times, every 30 minutes to stir and break up any ice crystals that are forming. Mix in the chopped dark chocolate the first time.
  7. Then let the ice cream freeze for at least 3 hours or overnight. Let it thaw for 15 minutes before scooping it into bowls or cones. Enjoy!

You can also check out my full desserts section for more after-mains treats!

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