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Vegan coffee ice cream in a metal tin with an ice cream scoop.

Vegan Coffee Ice Cream With Chocolate Swirl

Vegan coffee ice cream - this amazing ice cream is super smooth and creamy, with a sweet coffee flavour and chocolate fudge swirl. It is easy to make and contains NO coconut! The secret ingredient to it's wonderful creamy texture is oats!
Course Dessert
Cuisine vegan
Keyword ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Chilling and Freezing Time 9 hours
Servings 10 people
Author Domestic Gothess


Coffee Ice Cream

  • 150 g (1 cup) unroasted cashews
  • 25 g (¼ cup) porridge oats (rolled oats)
  • 800 ml (3 ⅓ cups) unsweetened non-dairy milk (soy is best)
  • 100 g (½ cup) caster or granulated sugar
  • 60 g (⅓ cup) light brown soft or coconut sugar
  • 2 Tbsp instant espresso powder
  • ¼ tsp xanthan gum (optional)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 Tbsp coffee liqueur (such as Tia Maria) (optional)

Chocolate Fudge Swirl

  • 30 g (2 ½ Tbsp) dark or light brown soft sugar
  • 70 g (3 Tbsp) golden syrup
  • 80 ml (⅓ cup) water
  • 35 g (¼ cup) cocoa powder
  • ¼ tsp vanilla extract
  • 25 g dark chocolate chopped


  • Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
  • You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.
  • Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
  • Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
  • Add the cooked oat mixture to the blender along with the caster and brown sugars, espresso powder, xanthan gum, vanilla, salt and coffee liqueur and blend until the mixture is very smooth.
  • Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
  • To make the chocolate fudge swirl, whisk together the sugar, golden syrup, water and cocoa powder in a saucepan.
  • Heat gently, stirring constantly, until it comes up to a simmer, allow to simmer for 1 minute then remove from the heat and add the chocolate and vanilla, stir until smooth. Refrigerate until cold
  • Once the ice cream mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.
  • Drizzle some of the fudge swirl over the base of a freezerproof container then spoon over some of the ice cream.
  • Drizzle over more of the swirl, then add more ice cream. Continue until you have added all of the ice cream and finish with a drizzle of fudge sauce (you may not need it all).
  • Freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.


See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.