Vegan Coffee Coffee Buzz Buzz Buzz Ice Cream

Vegan Coffee Coffee Buzz Buzz Buzz ice cream is a healthier DIY version of the Ben and Jerry’s ice cream flavor. Want to make your own creamy dairy-free, egg-free, gluten-free coffee ice cream? This recipe has chunks of coffee chocolate and will cool you down on a hot summer day.

This recipe makes almost a quart of vegan coffee coffee buzz buzz buzz ice cream.

Table of Contents

(click the links below to skip to the section you’re looking for)

• How to Make the Chocolate Chunks
• How to Make the Ice Cream
• Ingredient Substitutions
• Contact Me with Questions
• Similar Recipes

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 making some of their ice cream flavors vegan, this recipe might become obsolete. But, here are some reasons why you should still make it yourself instead of buying it.

1. Have you ever read the ingredient list on a pint of Ben & Jerry’s ice cream? It’s long and has all sorts of unnecessary ingredients like lecithins and gums. This recipe only uses 7 ingredients.

2. If you make it at home, you can make sure it’s organic.

3. If you make it yourself, you can choose to make it nut-free or soy-free, depending on your dietary preferences.

4. 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)

If you like making your own ice cream, you should check out my other ice cream recipes.

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Ingredients for Coffee Chocolate Chunks

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 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

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.

Mix the finely ground coffee with the melted chocolate and spoon it into small silicone molds. I used my gummy bear silicone mold for the perfect sized chunks.

Freeze the coffee chocolates for around 2 hours before popping them out of the molds.

Ingredients for Vegan Coffee Ice Cream

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 pint (2 cups or 475ml) vegan creamer
• 1 ¼ cups (300ml) nondairy milk
• ¾ cup (175g) raw, organic, or vegan sugar
• 3 tablespoons (24g) arrowroot powder
• 1 tablespoon vanilla extract
• ¾ cup (60g) coarsely ground coffee

Vegan Coffee Ice Cream Directions

prep time: 30 minutes | wait time: overnight | churn time: 30 minutes

Freeze the insert of your ice cream maker for 24 hours if you haven’t already.

Simmer most of the ingredients in a saucepan over medium heat for 10 minutes, stirring occasionally. They are 1 pint (475ml) of vegan creamer, 1 cup (240g) nondairy milk, ¾ cup (175g) sugar, and ¾ cup (60g) coarsely ground coffee.

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 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. I usually transfer the ice cream from the ice cream maker into a container with a lid and freeze it for awhile. Then I can scoop it onto an ice cream cone or into a frozen cookie dough cup. This ice cream will last in the freezer for up to 3 weeks before it starts to get little ice crystals forming on it.

Ingredient Substitutions

• Chocolate Chips: I buy Pascha because it’s fair trade, organic, and vegan. You can use any vegan chocolate you want. If you’re trying to save money, Trader Joe’s has the cheapest vegan chocolate chips I’ve seen.
• Vegan Creamer: I use creamer a lot so I usually buy quart-sizes of the Sown creamer. But if you want just a pint, the vegan creamer at Trader Joe’s is a good option. If you buy soy creamer, make sure it’s organic or non-GMO.
• Nondairy Milk: I usually use oatly because it’s only $2 for a half gallon at Grocery Outlet. You can use any variety of plant milk you like. If you use soymilk, buy organic or non-GMO.
• Arrowroot: I know arrowroot may not be a common pantry staple for everyone. Feel free to use organic or non-GMO cornstarch instead. Use a 1:1 ratio for the replacement, meaning replace 3 tablespoons (24g) arrowroot powder with 3 tablespoons (24g) organic cornstarch.

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like coffee flavored desserts, you are in good company. I ADORE coffee flavored everything. I have some easy coffee cookies that have just the right amount of chocolate chips in them (no matter what Caroline says). There’s also my mocha cupcakes that I’ve made tons of times and everyone loves them. And I even have a 3-layer coffee flavored cake with chocolate and vanilla buttercream frosting. (Don’t worry, you don’t have to decorate your KISS-themed.)

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* I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can buy the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

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