Made with Honeybuns delicious vegan and gluten free Squillionaire, quick, easy and very little mess made! Perfect for a hot summers day. This vegan iced coffee contains a lot less sugar than your regular iced coffee.
Hi I’m Sophie from @thrivingasavegan on Instagram. I’m here at Honeybuns for the rest of this week doing a bit of work in the test kitchen, working on some exciting new vegan recipes!
Personally I’m not a coffee fan in the summer; I prefer my iced cold juices or a fresh smoothie. I wanted this coffee to be easy and quick to make on a hot summers day. A secret to this iced coffee is to use coffee ice cubes, the coffee cubes keep the ice-cream from not melting so quickly and will keep you cooler for longer!
Suitable for Gluten free and vegan
Makes 1 500ml Mason jar
4 squares of vegan chocolate, melted (I used dark)
2 tbsp desiccated coconut
6 coffee cubes (coffee ice cubes)
250ml any plant based milk (I used soy to make it extra creamy)
200ml cold water
Squeeze of Coconut nectar (optional)
1 large scoop vegan coconut ice cream (plain ice cream will work)
1 Honeybuns Millionaire’s Slice (buy it in our shop here)
Make your coffee cubes, make a regular cup of coffee (don’t use any milk, just the water and coffee) ensure the coffee is quite strong.
Place the coffee into a ice cube tray and freeze overnight
Melt your chocolate and spread it around the rim of the mason jar and sprinkle the desiccated coconut on top.
Pop the Mason jar in the freezer to harden the chocolate, for no more than 10 minutes, this will make the coffee easier to drink
Once the chocolate is solid pour the water along with the plant based milk into the jar following by the coffee ice cubes.
Carefully place the scoop of ice cream on top of the ice cubes along with the coconut nectar.
The best bit, cut up the Millionaire’s Slice and place that on top.
Serve immediately and enjoy!