Haagen Daz Coffee Ice Cream is the best! If you are missing creamy coffee-flavored ice cream, you are going to love this healthy copycat vegan version made with instant coffee, oat milk, coconut cream, maple syrup, and sliced bananas. It’s rich and creamy and will remind you of a sweet creamy iced coffee.
This recipe was developed especially for the Ninja Creami. You can make it in another ice cream maker/freezer, but it isn’t as likely to be as creamy as the Hagan Daz coffee ice cream you’ve been craving!
Click here for all of the delicious homemade vegan ice cream recipes, sorbets, and other frozen treats from Veggie Fun Kitchen.
Do you love coffee ice cream…but not the dairy? With a little hint of chocolate and lots of rich coffee flavor, this dairy-free copycat recipe is made a little healthier with maple syrup, bananas, coconut cream, and oat milk.
I developed this vegan coffee velvety ice cream recipe specifically for the Ninji Creami and can promise smooth rich results when using this revolutionary device. If you are using another ice cream maker, it likely won’t be as creamy and smooth but will still be delicious. See the modifications below and in the recipe card if you are using a different device other than the Ninja Creami for making your vegan coffee ice cream.
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Ingredients needed to make this smooth and creamy dairy-free coffee ice cream
- oat milk – You can use any plant milk of your choice. I like to use oat milk with no added sugar because it has a fairly neutral flavor and is a super creamy vegan milk alternative.
- coconut cream – I skim the top from a can of coconut milk. I have used both lite coconut milk and regular full-fat coconut milk. Today I used a can labeled “coconut cream”. I still skimmed the cream part from the top of the can. Obviously, the heavier the fat, the creamier your frozen dessert will be. It doesn’t really matter as much when using the Ninji Creami – it is going to be nice and creamy and smooth no matter which one you use. If you are using a different device, then for sure go for the fuller fat version.
- maple syrup – REAL maple syrup, please! (And do I even have to say that?!?)
- instant coffee powder or granuals- I have tried using cooled-down strong brewed coffee and the flavor did not come out as well. Use instant coffee granules for this recipe, please.
- vanilla extract
- bananas – you will be using about one-half cup of sliced bananas (see directions below). This is where the instructions vary if you are using an ice cream maker other than the Ninja Creami.
- dairy-free chocolate shavings This is optional. I like a little hint of chocolate in my coffee-flavored ice cream. I use HU brand chocolate. You will be adding the chocolate shavings during the “mix-in” phase. Please see the directions below.
- Ninja Creami – Highly Recommended! Please see the recipe notes if using a different ice cream maker. I have long been a fan of the Cuisinart ice cream maker and most of my vegan ice cream recipes recommend that machine. I am now team Ninja Creami!
How to make copycat Haagen Daz Coffee Ice Cream in the Ninja Creami
Follow these directions to make the creamiest vegan coffee ice cream ever! Please see the notes in the recipe card if you are using a different ice cream maker. The flavor will be the same, but I highly recommend the Ninja Creami for the smoothest creamiest vegan ice cream ever!
Step 1: Measure out the coconut cream
Use canned coconut milk or coconut cream for this recipe – not the coconut milk that comes in a carton. You will not be able to skim the cream from a carton of coconut milk. Whether you are using lite coconut milk, full fat, or canned coconut cream, the skimming directions are the same.
Obviously, the fuller fat coconut milk/cream you use, the richer and more creamy your vegan ice cream will be. It matters a little less when using the Ninja Creami. You can get creamy smooth results just by using a can of fruit and its juice! Today I was going for the full-creamy effect though and so used a can of coconut cream. I using use whatever I happen to have on hand. (Note: It might be slightly icier around the edges using lite canned coconut milk – it’s hardly noticeable though.)
Make sure the can you are using is undisturbed for several hours before opening. This will allow the cream to separate from the liquid and rise to the top. Another trick is to place the can upright in the refrigerator for quicker and more defined separation. This matters more with the lite coconut milk than with the canned coconut cream.
Carefully open the can and spoon the top directly into a two-cup liquid measuring container. I measure and mix directly into my two-cup container. That way I can ensure I won’t be going over the max level of my Ninja Creami inner container.
step 2: mix in the other ingredients
I just measure and mix directly into my two-cup glass measuring container. That way I won’t exceed the max line on the Ninja Creami pint container. Make sure you are using a measuring device made for liquids. You will be doing lots of stirring and don’t want to overflow and spill your mess onto the counter.
If you are using the Ninja Creami, it is not necessary to mix and blend everything perfectly before freezing. The machine will take care of this while processing.
I always measure and mix everything first and THEN slice in my bananas. This way I make sure to NOT go over the two-cup mark. You will need about one-half cup of sliced banana for this vegan coffee ice cream recipe. And no, it does not taste like a banana!
Step 3: Freeze for 24 hours
This step is crucial! You will need to plan ahead and freeze the ingredients for a full twenty-four hours before processing. This is the one disadvantage of using the Ninja Creami. You need to plan ahead and freeze your mixture – so you can’t just decide to made ice cream on the spur of the moment!
I solve this by having several containers prepared and in the freezer ready to go when the vegan ice cream urge hits! You can order extra containers just for this purpose. I have a total of seven containers – which is ambitious, I know! (And no, I don’t always have seven ready to go at all times. I’m working on it though!)
You will freeze the ingredients directly in the Ninja pint container. Pour the ingredients in, making sure they do not exceed the max level and pop on the lid. I place a piece of tape on the lid and label it with the recipe name as well as the date and time I placed it in the freezer. Freeze upright, making sure it won’t tip at an angle while freezing.
Step 4: Process the copycat haagen Daz Coffee Ice Cream
Again, these directions are for using the Ninja Creami. If you are using another ice cream maker, blend everything ahead of time and follow the directions that came with your device. (Otherwise, your coffee flavored ice cream will have chunks of banana in it. Yuck!)
After freezing for 24 hours, you can process it with your Ninja Creami. Follow the directions that came with your device. The first time you do this, watch the video recommended by Ninja. It will get easier the more you do it. Here is a recap:
- Remove the pint container from the freezer and remove the lid.
- Place the frozen pint container into the outer processing container or bowl that came with your device.
- Insert the blade/paddle device into the outer-bowl lid and lock the lid assembly.
- Place the bowl assembly onto the motor base pad. Make sure it is plugged in and twist it up until it locks.
- You will know it is locked because the lights will turn on when you press the on-switch. If you’ve not done it correctly then the “install” light will be flashing.
Process on the “lite” setting. Remove from the device following the directions that came with your machine.
If, after processing on “lite”, when you open the lid, the ice cream is too powdery, it means your freezer might be a little too cold. Simply reinsert, do a respin, and it should be perfect.
Another thing I’ve noticed is that sometimes after processing, you can see that the ingredients are still frozen on the sides of the pint container. I simply run a butter knife around the edges before doing the respin.
Step 5: The optional chocolate shavings add-ins
I don’t think that a legit copycat Haagen Daz coffee ice cream includes chocolate shavings. I kinda don’t care though because I like the depth of flavor chocolate shavings add!
I made the mistake once of using mini vegan chocolate chips and ended up with frozen solid bits of waxy chocolate that were hard to chew and did not taste good at all! I’ve had great success though by grating Hu brand chocolate.
You will need to grate about one-fourth cup of chocolate shavings. That is about one-half of a bar of chocolate.
After the coffee ice cream has been processed, remove the lid and make a hole or well in the center of the frozen ice cream going all the way to the bottom. Pour the shavings into that hole. Assemble the device again and then process using the “mix-in” setting.
Some final thoughts
Your luscious creamy vegan ice cream should be firm enough that you can easily serve using an ice cream scoop. When I need to do a respin and THEN a mix-in, the finished product is sometimes closer to soft-serve consistency. Not always though… You can always stick it in the freezer for a little longer afterward. But honestly, I don’t have the patience for this!
Using an ice cream scoop, this recipe serves four small servings of one-half cup each. This is why I recommend making a few batches and keeping them in the freezer so that you can pull them out and process them anytime you’d like more! And you will want more:)
For some other ice cream recipes and delicious vegan frozen treats from Veggie Fun Kitchen, try:
- Blueberry Cheesecake Ice Cream for the Ninja Creami – coming soon
- Pina Colada Ice Cream for the Ninja Creami – coming soon
- Lemon Ice Cream with Coconut Milk
- Watermelon Sorbet
- Fresh Orange Sorbet – No Churn
- Fresh Fruit Popsicles with Watermellon and Kiwi
The printable recipe card for vegan coffee ice cream
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- NInja Creami
- ¾ cup oat milk
- ½ cup coconut milk the cream from the top of the can
- 5 Tablespoons maple syrup
- 1½ Tablespoons instant coffee
- 1½ teaspoon vanilla extract
- ½ cup bananas sliced, see notes
- optional dairy-free chocolate shavings
- Scoop the cream from the top of a can of coconut milk. You can use full fat or lite. For this recipe today, I used full fat coconut cream.
- Measure the coconut cream, oat milk, maple syrup, instant coffee crystals, and vanilla extract to a two cup measuring cup. Mix together.
- Slice bananas and add to the measuring cup ensuring the level DOES NOT go above the 2-cup mark.
- Add to the Ninja Cream Inner container. Put the lid on and freeze upright for 24 hours.
- After 24 hours, remove the frozen concoction from the freezer and process in the Ninja Cream on the "Lite Ice Cream" setting. Check to see if it is powdery after processing and do a re-spin if necessary.
- If you are adding the optional chocolate shaving, grate about 2-4 Tablespoons of dairy-free chocolate bar. I used three Tablespoons in my recipe. Make a "well" or tube in the center of the frozen mixture all the way to the bottom of the container. Add the chocolate shavings and process as "add in".