Vegan Coffee Ice Cream with Chocolate Swirl

Vegan Protein Cream meets Lyre's Coffee Originale

A faceted glass bowl with scoops of vegan coffee ice cream with a chocolate swirl, featuring a spoon holding some of the ice cream just above the scoops. A jar of Vegan Protein Cream and a bottle of Lyre's Coffee Originale sit behind the ice cream.
Goal muscle_definition
Total time 15 mins
Difficulty Easy
Nutritional value (per portion)
kcal 267
Protein 11 g
Fat 20 g
Ingredients …

3 Persons

You will need

50 g cashews, soaked overnight
200 ml soy cream
100 ml coconut milk
15 g Vegan Protein Chocolate
Vegan Protein Chocolate
Vegan Protein Chocolate
100% plant-based protein
1 tsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
1 tsp corn starch
1 large pinch xanthan (or locust bean gum)
15 g Vegan Protein Cream Hazelnut
Vegan Protein Cream Hazelnut
Vegan Protein Cream Hazelnut
100% plant-based, organic, low-sugar spread
(£3.00/100 g)
optional toppings almond flakes, vegan marshmallows, cold coffee

Vegan Coffee Ice Cream with Chocolate Swirl

Vegan Protein Cream meets Lyre's Coffee Originale

By: Anne-Sophie Hoffman
It’s sweltering outside and the only thing you can think of is something that’ll cool you down for a few minutes. But what should you opt for? A cold brew coffee, a creamy scoop of ice cream, or an ice-cold protein shake? There’s no more waffling between choices. We’ve got something that mixes all three. This vegan coffee ice cream with a chocolate swirl gets you the flavor of a cold brew, the texture of an ice cream, and the protein hit of a shake. Lyre’s Coffee Originale liqueur gives our Protein Ice Cream a lovely note of espresso. And the cherry on top? It’s a different kind of coffee liqueur which is absolutely alcohol-free. Sounds irresistible, doesn’t it?


  • Ingredients:
    50 g Cashews, 200 ml soy cream, 100 ml coconut milk, 15 g Vegan Protein Chocolate, 1 tsp Flavor Kick
    In a blender, mix the cashews, soy cream, coconut milk, Vegan Protein, and Flavor Kick until they form a smooth blend.
  • Ingredients:
    1 tsp corn starch
    Stir a teaspoon of corn starch into the soy cream mixture.
  • Put the cashew-coconut-soy cream into a pot on medium-high heat. Stirring regularly, bring to a boil and cook for 1-2 minutes.
  • Ingredients:
    1 large pinch xanthan
    Remove from the heat. Add the xanthan. Stir well.
  • Ingredients:
    Add the Lyre's Coffee Originale.
  • Put ¾ of the ice cream mixture into a freezer-safe container. Set into the freezer for at least 4 hours.
  • Keep the rest of the ice cream mix cool in the fridge.
  • Ingredients:
    When the first frozen portion is done, heat the Vegan Protein Cream. Take the container out of the freezer. Spread the warm Vegan Protein Cream evenly on top. Cover with the rest of the liquid ice cream mix.
  • Return the coffee ice cream to the freezer for at least 2 hours.
  • When it's time to serve, scoop the ice cream into bowls. If you want, splash the finished scoops with some cold coffee and Lyre's Coffee Originale. Top with almond flakes, chocolate shavings, or vegan marshmallows.
    Kaffee Eis
  • Enjoy!

Our tip: Turn coffee ice cream into amaretto ice cream

If you're not such a fan of coffee ice cream, turn your vegan ice cream into a non-alcoholic amaretto ice cream. How do you make it? Switch the coffee liqueur for their Amaretti. And you'll have a perfect balance between almonds and chocolate.
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