Top down shot of a Frozen Blended Vegan White Russian topped with chocolate sauce
5 from 1 vote

Frozen Blended Vegan White Russian

A creamy, frozen blended White Russian topped with chocolate sauce and made vegan with coconut milk instead of cream. So good you'll never guess it's healthier than the original.
Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 (small cocktails)
Category: Beverage
Cuisine: Vegan
Freezer Friendly 1 Month (as popsicles)
Does it keep? Best when fresh.


  • 10-14 coconut or almond milk ice cubes*
  • 1 1/2 ounces vodka
  • 1 1/2 ounces Kahlua
  • 1/4 cup bold coffee (chilled)
  • Agave nectar or powdered stevia (for sweetening // or honey if not vegan)
  • Chocolate sauce (optional // for topping)


  1. To make coconut ice cubes, simply shake and stir a can of full fat coconut milk (or use light coconut milk OR unsweetened almond milk, though it won't be as creamy) and pour it into an ice cube mold. Freeze until completely hardened - 5-7 hours or overnight.
  2. Add coconut ice cubes, coffee, vodka and Kahlua to a blender and blend until smooth. Taste and adjust sweetness if needed, adding agave nectar, stevia or honey (if not vegan) if desired.
  3. Pour into 2 tall or 4 short serving glasses (as original recipe is written) and top with chocolate sauce and/or coconut whipped cream.


*Prep time does not include making coconut/almond milk ice cubes.
*To make this cocktail lighter, sub light coconut milk OR use half full fat half light or almond milk.
*Nutrition information is a rough estimate calculated without extra sweetener or chocolate sauce.

Nutrition Per Serving (1 of 4 small cocktails)