This dairy free coffee “caramel” ice cream is an easy vegan recipe made with coconut milk, dates, instant coffee, and vanilla extract. Sprinkle a little sea salt over the top, for a salted “caramel” flavor, or add some chopped pecans for some crunch. The dates make a healthy caramel flavor substitute, and are also used to sweeten the ice cream. I kept the coffee flavor mild (although feel free to make it strong), since this was my first time experimenting with instant coffee. I used Medaglia D’Oro Instant Espresso Coffee
Although I wouldn’t consider coffee a health food, I do love the flavor of coffee in dessert. However, this recipe would taste just as delicious without the instant coffee, but I do think it adds another layer of flavor. I made the ice cream extra sweet to combat the bitter flavor of the coffee, so I’d reduce the amount of dates if you aren’t going to use the instant coffee.
- 3 cups of coconut milk full fat
- 2 tbsp instant espresso coffee (Medaglia D’Oro)
- 2 tsp vanilla extract
- 18 medjool dates
- (optional) ½ cup of chopped pecans (for topping)
- (optional) a pinch of sea salt (for topping)
- Combine coconut milk, instant espresso coffee, and vanilla extract in a pan over low heat.
- Cook until coffee dissolves and the the alcohol from the vanilla extract evaporates. Approximately five minutes. Taste test to be sure.
- Transfer mixture to a high speed blender.
- Remove pits from dates, then add dates to blender and blend on high speed.
- Refrigerate mixture for a couple hours at least, preferably overnight. (I did a rushed version with a few hours in the refrigerator and it worked fine).
- Follow directions according to your ice cream maker.
- When it is the consistency of soft serve, transfer to a large container and freeze overnight, or eat it all as soft serve.
- (optional) add chopped pecans and some sea salt when ready to serve.