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This chocolate chunk espresso ice cream is one of my all-time favorites: rich enough to be eaten on colder days but still deliciously cold and creamy for a summer's day, it hits all the right spots and is even better with chocolate-covered coffee beans. You don't need an ice cream machine to make this recipe.

Chocolate Chunk Espresso Ice Cream [Vegan]

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Ingredients You Need for Chocolate Chunk Espresso Ice Cream [Vegan]

  • 1/4 cup ground espresso beans or espresso powder
  • 1/2 cup hot water
  • 2 14oz cans of full-fat coconut milk
  • 2 tbsp  coconut sugar
  • 3.5 oz dark chocolate, chopped into small pieces (reserve some for garnish)
  • For chocolate covered beans:
    • 1/3 cup espresso beans
    • 1 tsp coconut oil
    • 2.6 oz dark chocolate

How to Prepare Chocolate Chunk Espresso Ice Cream [Vegan]

To make the ice cream:
  1. Grind the beans to a fine powder, either in your food processor or in a coffee grinder.
  2. Brew the coffee, or if using espresso powder simply mix with hot water in a cup. Set aside to cool slightly.
  3. Blend the coconut milk, coconut sugar and cooled coffee in a high-speed blender for about five minutes. Unless you're using an ice cream machine, it's important to get as much air into the ice cream before it goes into the freezer - this helps prevent ice crystals from forming - so I like to blend it for a good five minutes.
  4. Fold in the chocolate chunks after blending.
  5. Pour the ice cream mixture into a large loaf tin, or any other container of your choice, and pop it into the freezer.
  6. I use the following method to prevent ice cream from crystallizing in the freezer: every 30 minutes for a total of 3 hours, you want to take it out of the freezer and stir it. This gets more air into the ice cream, thus keeping it smooth and creamy rather than let it turn into a rock solid block of ice, which is what will happen otherwise. If you don't stir the ice cream, good luck trying to thaw it when the sweet craving hits.
To make the chocolate-covered coffee beans:
  1. Line a tray with baking parchment or grease-proof paper.
  2. Melt the chocolate and coconut oil in a heat-proof bowl suspended over a pot of boiling water. Take off the heat when melted and stir in the coffee beans, making sure they're totally covered. Pour onto the lined tray, spreading out each coffee bean individually as much as possible. Place in the fridge for about 30-60 mins to set.
  3. Break up the chocolate-covered coffee beans when they are completely set and scatter over your ice cream.
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This recipe serves about 4 people if each person has 2-3 scoops. If you want to use regular sugar, or maple syrup or agave nectar, feel free to do so. This recipe is pretty versatile. The chocolate-covered coffee beans are totally optional, but they are really tasty.

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