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  • Gutsy Baker

Vegan Caramel Macchiato Coffee Ice Cream, No Churn (Dairy free, Paleo)

This Caramel Macchiato Ice Cream is like your favorite Starbucks drink but in ice cream form, and much healthier with MUCH less sugar. This 6 ingredient dairy free ice cream is also paleo, made with no refined sugars and as always gluten free. If you're a lover of coffee or coffee ice cream, you will love this vegan coffee ice cream! It's so creamy and does not get icy after frozen!




WHY YOU'LL LOVE THIS VEGAN CARAMEL MACCHIATO COFFEE ICE CREAM

  • It's really creamy and full of real coffee, drizzled with a delicious easy homemade paleo caramel sauce.

  • It's 6 INGREDIENTS.

  • It's NO CHURN. However there's also an option to churn it if that's your thing.

  • You'd never know it was 'healthy'. I use soaked cashews in this ice cream recipe instead of just coconut milk like my other ice cream recipes, yielding this to be VERY creamy. It never gets icy after frozen! And you CANNOT taste the cashews.

  • It's like your favorite Starbucks coffee drink in ice cream form. Ice cream is always more fun.

  • You can use the homemade caramel sauce that is left over for other dessert toppings, or as a dip for fruits.

  • It's low carb.

  • It's dang delicious.



INGREDIENTS IN DAIRY FREE CARAMEL COFFEE ICE CREAM


SUBSTITUTIONS AND SWAPS


1. You can swap the coconut cream for coconut milk but you cannot substitute for any other dairy-free milk. The fat content will not be high enough and the ice cream will come out icy.


2. You can swap the raw cashews for raw macadamia nuts (lower FODMAP option) because they have the same fat content, but you cannot substitute for any other nut in this recipe. If you cannot have nuts, you may churn the ice cream and use another can of coconut milk or cream in replacement of the cashews. It will be noted in recipe below.


3. Instant coffee grinds must be used, not regular coffee grinds that you brew. And not brewed coffee! Just the instant coffee grinds.


4. Coconut sugar can be replaced in the ice cream recipe for any other granulated sweetener but I suggest date sugar or even maple sugar. If you use monkfruit, I'd start with half the amount and add more if desired. In the caramel recipe, you may replace the coconut sugar for maple syrup.




How to make vegan coffee caramel ice cream in 6 easy steps:

  1. Soak the cashews for 3-4 hours in hot water, or overnight in the fridge.

  2. Make the caramel sauce by simmering coconut sugar and can of coconut cream for 30-40 minutes on the stove. Add in vanilla, coconut oil and sea salt and refrigerate until cool.

  3. Add separate coconut cream and cashews to a blender, along with instant coffee grinds, vanilla and sea salt.

  4. Blend until creamy and smooth.

  5. Transfer to an airtight container and freeze until set, about 4-5 hours. Mix in some of the caramel sauce and drizzle extra on top.

  6. Scoop out and enjoy!



FAQ


Do I have to churn dairy free caramel macchiato coffee ice cream?


No! In most of my other ice cream recipes you do have to churn for a creamy ice cream. But I use soaked cashews in this ice cream with create a real creamy texture that you do not need to churn. And it does not get icy! However if you'd like to churn the ice cream, I will share a version in the recipe below for a churn version.


Do I have to use a blender?


A blender will create the creamiest and smoothest ice cream texture with no nut pieces remaining. I use a Vitamix and blend it until it's completely smooth. However you can also try this in a food processor, it just may not be as smooth.


Can I make this recipe nut free?


Yes, you can substitute the cashews for another can of coconut milk or coconut cream plus 2 tsp of unsweetened gelatin powder. However, this version will have to be churned or it will result in an icier texture once frozen. Will be delicious either way though!


Is this dairy free coffee ice cream also low FODMAP?


Since these cashews are soaked first, they are lower in FODMAPS that unsoaked (or activated). One cup of cashews is used in the dairy free coffee ice cream, meaning serving of this ice cream (1/4 of the batch) will still be considered a low FODMAP serving of cashews. However, macadamia nuts are lower in FODMAPs and may be used in replacement. Coconut milk is also a safe serve at 1/4 cup, which is also 1/4 of the batch of ice cream -- about one serving.




IF YOU MAKE THIS VEGAN CARAMEL MACCHIATO ICE CREAM, LEAVE ME COMMENTS, QUESTIONS OR REVIEWS BELOW, I LOVE TO HEAR FROM YOU!