Print

Coffee Coconut Milk Ice Cream

Coffee Coconut Milk Ice Cream
Print Recipe

This Coffee Coconut Milk Ice Cream is a refreshing and indulgent dairy-free dessert that combines strong, aromatic coffee with creamy, tropical coconut milk. Perfect for vegans, those lactose intolerant, or anyone craving a bold and smooth ice cream, this recipe uses simple pantry ingredients and can be customized to your taste preferences.

Ingredients

Scale

Main Ingredients

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup strong brewed coffee or 2 shots espresso, cooled
  • 1/3 to 1/2 cup sugar or natural sweetener, adjusted to taste
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brew the Coffee: Start by brewing a strong cup of coffee or pulling a couple of espresso shots. Set this aside to cool completely—it’s important the coffee is cold before mixing so it doesn’t melt the ice cream base.
  2. Prepare the Coconut Milk Base: Open a can of full-fat coconut milk and give it a good shake to combine the cream and liquid. Pour it into a bowl along with sugar, vanilla extract, and a pinch of salt. Whisk everything together until the sugar dissolves and the mixture is smooth.
  3. Combine and Chill: Slowly stir the cooled coffee into the coconut milk mixture, ensuring everything is well mixed. Cover the bowl and refrigerate it for at least one hour so it chills thoroughly, which helps with the texture of your ice cream later.
  4. Freeze the Mixture: Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions—usually about 20-30 minutes—until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until thick.
  5. Final Freeze: Transfer the ice cream to an airtight container and freeze for at least 3-4 hours to firm up. This step is key to achieving that perfect scoopable texture you want.

Notes

  • Use full-fat coconut milk for the richest, creamiest texture without dairy.
  • Chill both coffee and coconut milk base thoroughly before churning.
  • Adjust sweetness gradually after chilling and before freezing to taste.
  • A pinch of salt amplifies the flavors and balances coffee’s bitterness.
  • Adjust churn time for softer or denser ice cream based on preference.

Nutrition

Keywords: Coffee ice cream, coconut milk ice cream, dairy-free dessert, vegan ice cream, coconut coffee dessert, summer treat

Find it online: https://gourmetglazing.com/coffee-coconut-milk-ice-cream/