Coffee Ice-cream (Vegan & Gluten free)

Hello my little animals 🙂

I was recently in Italy and apart from stuffing myself eating a lot of pasta and focaccia, I also had gelato. But only sorbets, as the normal ice-cream contains cow milk and sometimes eggs. It was very frustrating as I love a creamy, cold and tasty treat, my favourite being pistachio! To remediate to that, I decided to make my own vegan ice-cream: it was challenging as I had to find the perfect ‘milk’ which would bring the creamy texture and not make it hard like a rock when frozen. I read a lot about it online and found out that the best alternative to cow milk for ice-cream is coconut milk. As I wanted to make a coffee ice-cream to start, I was afraid that the coconut taste would be strong, but surprisingly it was not. The coconut milk taste is very smooth and neutral when mixed with another flavour.

As Spring is on, it is the perfect time to try this recipe! Here we go: coffee ice-cream, dairy free, egg free and gluten free.

(You will need an ice-cream maker for this recipe.)



-400 ml coconut milk

-40 g date syrup (or agave syrup)

-2 tea spoons of instant coffee powder

-1 table spoon of corn starch

How to proceed:

Pour the coconut milk in a sauce pan, keeping 1/4 aside in a separate bowl. Bring the coconut milk to a boil, stirring. Put to a low fire and add the date syrup (or agave syrup) and the instant coffee powder.

Mix the 1/4 of coconut milk with the corn starch until it is homogeneous. Pour this mix in the coconut milk/date syrup/instant coffee powder mix, still on a low fire, stir until the texture get slightly thicker. Remove from the stove and let it cool down.

When the mix is cold, stir it and pour it in your ice-cream maker, following its instruction. VOILA!

Perfect occasion for this vegan coffee ice-cream:

-dessert for lunch/dinner

-summer afternoon snack


Version Française


-400 ml de lait de coco

-40 g de sirop de dattes (ou sirop d’agave)

-2 cuillères à café de café soluble en poudre

-1 cuillère à soupe d’amidon de maïs (type Maïzena)

Comment procéder:

Verser le lait de coco dans une casserole, en mettant 1/4 dans un bol à part. Porter le lait de coco à ébullition tout en remuant. Mettez sur feu doux et ajouter le sirop de la date (ou de sirop d’agave) et le café soluble en poudre, mélanger.

Mélanger les 1/4 de lait de coco à part avec l’amidon de maïs jusqu’à ce que le mélange soit homogène. Versez ce mélange dans le lait de coco / sirop de dattes / café soluble en poudre, toujours sur feu doux, et remuer jusqu’à obtenir une texture légèrement plus épaisse. Retirer du feu et laisser refroidir.

Lorsque le mélange est froid, remuez et versez dans votre sorbetière, en suivant le guide d’utilisation. VOILA!

Occasions parfaites pour cette glace végétalienne au café:

-dessert après un bon repas

-goûter pendant l’été!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s