♫ Listening to: Coffee by Sylvan Esso ♫
When I was little, I used to date someone who worked at a Ben & Jerry’s scoop shop, and he would bring me ice cream after his shift. I always requested Coffee Coffee Buzz Buzz Buzz, because it was my favorite flavor. I was smart enough to ditch the guy, but my love for this flavor of ice cream will never fade.
Now that Ben & Jerry’s is starting to make some of their ice cream flavors vegan, this recipe might become obsolete soon, but here are some reasons why you should still make it yourself instead of buying it.
Have you ever read the ingredient list on a pint of Ben & Jerry’s ice cream? It’s long and has all sorts of unnecesary ingredients like lecithins and gums. This recipe only uses 7 ingredients.
If you make it at home, you can make sure it’s organic.
If you make it yourself, you can choose to make it nut-free or soy-free, depending on your dietary preferences.
My version has adorable gummy bear shaped coffee chocolate chunks, and it’s been proven that cute food tastes better. (fine print: maybe not so much scientifically proven, and more just a strongly worded opinion)
Vegan Coffee Coffee Buzz Buzz Buzz ice cream is a healthier DIY version of the Ben and Jerry’s ice cream flavor. Make your own creamy dairy-free, egg-free, gluten-free coffee ice cream that’s filled with chunks of coffee chocolate and will cool you down on a hot summer day.
If you like making your own ice cream, you should check out my other ice cream recipes.
This recipe makes almost a quart of vegan coffee coffee buzz buzz buzz ice cream.
Vegan Coffee Chocolate Chunks Ingredients
- ¼ cup (50g) vegan chocolate chips
- ~ 1 tablespoon (5g) coffee beans (ground on the finest grind)
Vegan Coffee Chocolate Chunks Directions
prep time: 5 minutes | wait time: 2 hours
Make the chocolate chunks ahead of time and leave them in the freezer in a sealed container for up to a month before making your ice cream.
Melt ¼ cup (50g) vegan chocolate chips in the microwave for 30 seconds (or use the double boiler method).
Grind 1 tablespoon (5g) of coffee beans on the finest grind your grinder goes. On my grinder, that’s an 8, but I think some grinders use smaller numbers for the finest grind. If you accidentally grind it too coarse, you can save that for the ice cream, and start over with the coffee for the chocolates.
Freeze the coffee chocolates for around 2 hours before popping them out of the molds.
Vegan Coffee Ice Cream Ingredients
- 1 pint (2 cups or 475ml) vegan creamer (if soy creamer, buy organic*)
- 1 ¼ cups (300ml) nondairy milk (I used oatmilk, but if you use soymilk, buy organic*)
- ¾ cup (175g) raw, organic, or vegan sugar
- 3 tablespoons (24g) arrowroot powder (or sub organic cornstarch*)
- 1 tablespoon vanilla extract (if your milk and creamer are vanilla flavored, you can reduce this to 1 teaspoon)
- ¾ cup (60g) coarsely ground coffee
Vegan Coffee Ice Cream Directions
prep time: 30 minutes | wait time: overnight | churn time: 30 minutes
Make your ice cream batter up to 3 days before you're ready to churn it, and store it in the fridge in a sealed container.
Freeze the insert of your ice cream maker for 24 hours if you haven’t already.
- 1 pint (2 cups or 475ml) vegan creamer (if soy creamer, buy organic*) - 1 ¼ cups (300ml) nondairy milk (I used oatmilk, but if you use soymilk, buy organic*) - ¾ cup (175g) raw, organic, or vegan sugar - 3 tablespoons (24g) arrowroot powder (or sub organic cornstarch*) - 1 tablespoon vanilla extract (if your milk and creamer are vanilla flavored, you can reduce this to 1 teaspoon) - ¾ cup (60g) coarsely ground coffee
Simmer 1 pint (475ml) of vegan creamer, 1 cup (240g) nondairy milk, ¾ cup (175g) sugar, and ¾ cup (60g) coursely ground coffee in a saucepan over medium heat for 10 minutes, stirring ocassionally.
Whisk 3 tablespoons (24g) arrowroot powder with ¼ cup (60ml) of the nondairy milk. Add 1 tablespoon vanilla. Whisk again. Set aside.
Strain the contents of the saucepan once it has simmered for 10 min through a sifter into a heat resistant bowl.
Whisk the arrowroot powder mixture into the hot coffee-infused milk.
Cover the bowl and let it sit on the counter until it cools to room temperature.
Chill in the refrigerator for 4 hours or overnight.
Pour the ice cream mixture into an ice cream maker and start churning immediately.
Churn the coffee ice cream until it gets nice and thick.
Stir in the coffee chocolate chunks when the ice cream is done churning.
Serve immediately if you like soft serve, but I always transfer the ice cream from the ice cream maker into a container with a lid and freeze for awhile so I can scoop it onto an ice cream cone. This ice cream will last in the freezer for up to 3 weeks before it starts to get little ice crystals forming on it.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.