Vegan Espresso Icecream

Creamy Espresso Gelati
Creamy Espresso Gelati

I was never much into chocolate or lollies, but icecream was one of the sweet things I ALWAYS needed to have. I couldn’t go past a gelateria whenever I was out and about, and I always had a couple of tubs of the frozen delight in my freezer – until the diagnosis of dairy intolerance ruined it all. My newly bought icecream maker seemed to be doomed to abandonment in the shed. Alas! So I thought…until I found that I can make yummy, creamy, luscious, and decadent icecream creations with one of my favourite newly discovered cooking ingredients – coconut milk! Yes, you can make delicious icecreams and gelatis without dairy, and you won’t really taste the coconut in the final product, so don’t worry. This icecream is the happy marriage of strong and black Italian espresso with creamy and sweet coconut milk – oh my!

Inspired by Channeling Contessa

600 ml full-fat coconut milk or cream
160 ml espresso (I used Nespresso Grand Cru Roma)
100 g sugar
1 teaspoon vanilla

Creamy, dairy free frozen delight
Creamy, dairy free frozen delight

Whisk all ingredients in a saucepan over medium heat, stirring continuously until well combined. Bring to the boil and simmer for 5 to 10 minutes. Remove from heat and stir in vanilla. Let cool, and then transfer to fridge. Chill in fridge overnight – the longer the better! Then churn in icecream maker according to manufacturer’s instructions. After 20 minutes or so, it will be like a Frappuccino – transfer to a freezer safe dish and put in freezer, stirring every now and then. After a few hours in the freezer, it’s all ready to go! On the second day, it gets a bit harder, and you might have to let it thaw for a few minutes before serving.


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