Cappuccino Eiscreme Rezept Vegan

No Churn Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Do you have an appetite for coffee and chocolate? How about some cappuccino ice cream? This recipe only requires a few ingredients and works without an ice cream make.

Cappuccino Ice Cream Vegan Recipe

And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

Vegan Cappuccino Ice Cream Recipe
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Süßes für alle - erhältlich bei amazon

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

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Süßes für alle - erhältlich bei amazon

Vegan Cappuccino Ice Cream Fruit-sweetened

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

Vegan Nut-free Cappuccino Ice Cream Recipe
Vegan Nut-free Cappuccino Ice Cream Recipe
Cappuccino Ice Cream Vegan Recipe

Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.
Prep Time 15 mins
Cook Time 15 mins
Soaking time 4 hrs

Ingredients
  

  • 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
  • 120 g dates, pitted and chopped
  • 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
  • 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

  • 1 tbsp FAIR-TRADE cocoa powder
  • 1 tbsp date paste
  • 1-2 tbsp water

Instructions
 

  • Blend all ingredients for the ice cream smooth, using a high-speed blender.
  • Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
  • Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
  • Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).
Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan
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