Healthy & delicious recipes from A.Vogel

Dairy-free Chocolate, Coconut & Coffee Ice Cream (Vegan)

  • Preparation:  min
  • Easy
  • Makes 1 loaf tin
  • Prep: 10 min
  • Easy
  • Makes 1 loaf tin

For a real summer treat, make your own thick, creamy and utterly delicious ice cream. Made with coconut cream, dates and almond milk and flavoured with cocoa and coffee powder, this lovely treat is easy to make, dairy-free and perfect to enjoy when the sun is out.


Dairy-free Chocolate, Coconut & Coffee Ice Cream (Vegan)

  • 30 Medjool dates, pitted
  • 5 tblsp water
  • 2 cans full fat coconut milk
  • 1 cup strong, brewed Espresso
  • 2/3 cups cocoa powder (I used unsweetened by the brand Food Thoughts which is organic & fair-trade)
  • 1 & 1/2 vanilla extract
  • 2 tblsp Bambu (You can use your favourite coffee powder)
  • 1/2 cup unsweetened almond milk
  • Decorations of your choice for serving

Gluten advice

The gluten content of Bambu is less than 0.002%. If you are avoiding gluten as a personal choice then you may be happy to discount this amount, which is so small that it doesn’t legally have to be displayed on the label. If, however, you want or need to avoid gluten completely then it is best to be aware of this content.

How to make Dairy-free Chocolate, Coconut & Coffee Ice Cream (Vegan)

1. Place the pitted, Medjool dates and water into a food processor and whizz until creamy.

2. Using a plastic spatula, carefully scoop out the coconut cream from the top of the coconut milk into a large mixing bowl, trying not to get any of the liquid in the bowl!

3. Make 1 cup of Espresso and leave to stand to cool slightly.

4. Using an electric hand whisk, whisk the coconut cream until fluffy then add in the cocoa powder, brewed Espresso, vanilla, Bambu, almond milk and half of the date mixture. Whisk until fully combined. Taste and adjust to your desired flavour. I added in more Bambu. You can keep the left over date mixture for other yummy desserts! (or make more ice cream).

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!

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!

7. 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!

I hope you give this delicious dairy-free ice cream a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)


This recipe is full of goodness

Coconut milk is naturally rich in a component called lauric acid. This component is an effective barrier against many viruses and infections, as it has anti-viral and anti-fungal properties. It has been found to help balance cholesterol in the bloodstream, by raising levels of good cholesterol and lowering levels of bad cholesterol.

About Holly Jade

Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)

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