Vegan Coffee Ice Cream with Marshmallow, Chocolate and Toasted Walnuts

Vegan Coffee Ice Cream with chocolate, marshmallows, and walnuts


Vegan Coffee Ice Cream with Marshmallow, Chocolate Chips, and Toasted Walnuts


This Rocky Road inspired coffee flavored vegan ice cream, was a happy accident, and is a fantastic treat to enjoy on a hot summer afternoon! This ice cream is made with a coffee infused cashew coconut base, creating a delicious smooth vegan ice cream perfect for loading with your favorite mix-ins. 

Vegan Coffee Ice Cream with chocolate, marshmallows, and walnuts


I have to be honest, when I started mixing these ingredients together I had no intention of making ice cream. Actually, I had planned on making coffee and chocolate squares, but I was too excited about making the coffee filling, I put half of the ingredients in the blender and realized I hadn't yet made the crust, which would mean that I would have to pour this filling into a bowl while I made the crust - which would then have to be mixed up in a bowl as well - before pouring it all into my pan. While I was waiting for my coffee cashews to boil, I pondered my laziness, and decided I really didn't want to make more dishes for myself, but that this is very similar to the ingredients I have previously used while making vegan ice cream, and how amazing it would taste with chocolate... and vegan marshmallows... and toasted walnuts! I was sold. I was so excited to make a rocky road inspired coffee flavored ice cream at this point, I forgot all about the coffee chocolate squares (maybe next time...).

Vegan Coffee Ice Cream made in a loaf pan


Once I blended up the coffee flavored ice cream base, I poured it into a loaf pan and popped it in the freezer for a couple hours. While it was setting, I toasted some chopped walnuts in the oven. After two hours, the ice cream was still soft but thick enough to hold the mix-ins in place, so I added the walnuts and marshmallows and chocolate chunks, and then popped it back into the freezer to freeze completely. Once it was frozen, it was pretty solid, I recommend letting it sit on the counter for five minutes before scooping it. 

Vegan Coffee Ice Cream with chocolate, marshmallows, and walnuts


Vegan Coffee Ice Cream Flavor Add-ins:


In this recipe for vegan ice cream, I use a coffee flavored base and add-in vegan marshmallow, chocolate chunks, and toasted walnuts - but you could add any toppings/mix-ins of your choice. Here are a few ideas:

Hazelnuts
Toasted Coconut
Cookie Crumbs
Caramelized Maple Syrup
Crumbled Biscotti
Chocolate Chips
Toasted Nuts
Vegan Marshmallows
Chocolate Ganache (you could spread this on top of the half-set ice cream, then swirl it into the ice cream before freezing completely)

Vegan Coffee Ice Cream with marshmallow, chocolate, and toasted walnuts

This Vegan Coffee Ice Cream recipe is:


Vegan


Dairy Free

Egg Free

Gluten Free

Refined Sugar Free (depending on which mix-ins you choose)*

Vegan Coffee Ice Cream Recipe - gluten free, vegan, refined sugar free optional


Here is the recipe for The Home Baked Vegan's Coffee Flavored Ice Cream with Vegan Marshmallow, Chocolate and Toasted Walnuts:


Ingredients:
1 1/2 Cups Cashews
1/3 Cup Dates
1 Cup Strong Coffee
1 Cup Coconut Cream
1/4 Cup Coconut Oil
1/4 Cup Agave Syrup

Mix-ins:
1/3 Cup Walnuts
1 Cup Vegan Mini-Marshmallows 
1/4 Cup Dark Chocolate Chips

Method:

In a small saucepan, boil together the coffee, cashews, and dates. Cook for 10 minutes. 

Pour into a blender along with the coconut cream, coconut oil and agave syrup. Blend on high until smooth. 

Pour into a loaf pan and freeze for 2 hours.

Preheat the oven to 250°F

Spread the walnuts on a sheet pan and bake for 15 minutes.

After two hours, use a handheld electric mixer to mix the toasted walnuts, chocolate, and vegan marshmallows into the ice cream. 

Return to the freezer for a least one more hour to finish freezing. 

Transfer to an airtight, freezer safe container for storage. Enjoy! 



vegan ice cream, gluten free vegan ice cream, coffee ice cream, coffee vegan ice cream, rocky road vegan ice cream recipe,
vegan, gluten free, dessert
Yield: 12
Author: Alexandra Tugade | The Home Baked Vegan
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Vegan Coffee Ice Cream with Marshmallow, Chocolate and Toasted Walnuts

Vegan Coffee Ice Cream with Marshmallow, Chocolate and Toasted Walnuts

Prep time: 20 MFreeze time: 3 hourTotal time: 3 H & 20 M
This ice cream is made with a coffee infused cashew coconut base, creating a deliciously smooth vegan ice cream perfect for loading with your favorite mix-ins, like the rocky road inspired ingredients I use in this recipe.

Ingredients:

  • 1 1/2 Cups Cashews
  • 1/3 Cup Dates
  • 1 Cup Strong Coffee
  • 1 Cup Coconut Cream
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Syrup
Mix-ins
  • 1/3 Cup Walnuts
  • 1 Cup Vegan Mini-Marshmallows
  • 1/4 Cup Dark Chocolate Chips

Instructions:

  1. In a small saucepan, boil together the coffee, cashews, and dates. Cook for 10 minutes.
  2. Pour the coffee infused cashews and dates into a blender along with the coconut cream, coconut oil and agave syrup. Blend on high until smooth.
  3. Pour into a loaf pan and freeze for 2 hours.
  4. Preheat the oven to 250°F
  5. Spread the walnuts on a sheet pan and bake for 15 minutes.
  6. After two hours, use a handheld electric mixer to mix the toasted walnuts, chocolate, and vegan marshmallows into the ice cream.
  7. Return to the freezer for a least one more hour to finish freezing.
  8. Transfer to an airtight, freezer safe container for storage. Enjoy!

Calories

252.67

Fat (grams)

16.50

Sat. Fat (grams)

9.13

Carbs (grams)

25.26

Fiber (grams)

0.90

Net carbs

24.36

Sugar (grams)

19.24

Protein (grams)

3.04

Sodium (milligrams)

119.14

Cholesterol (grams)

0.00
Nutritional value does not include the "mix-ins" ingredients.
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Created using The Recipes Generator

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