Coffee Coconut Ice Cream

So the no-dairy thing is going OK. I’m feeling better each time I opt for dairy-free alternatives, and I’m actually starting to crave my swig of almond milk in the mornings after my obligatory almond butter, banana toast.

I still cannot believe I haven’t had ice cream since December 2012. This is unheard of. But thankfully with options like cinnamon toast ice cream and now this coffee variety, my sanity is still intact, I haven’t strangled anyone, and my sweet tooth is somehow satisfied. Thank the Lerrrd.

This recipe is incredibly simple to throw together, requiring just four ingredients and very little hands-on prep time. I snagged my friend’s ice cream maker again, but  it’s not necessary (though it makes it oh so creamy and fluffy). I’ve shared a few tips below if you’re sans-ice cream maker.

The texture of this ice cream is so creamy, the vanilla adds a lovely cappuccino flavor, the bold coffee is offset by the sweetness of the coconut milk, and it’s only slightly sweet thanks to a reduced amount of raw sugar. You can, of course, add more sugar if you like, but I prefer my coffee ice cream like I prefer my coffee – as close to black as possible. Modify as you see fit.

I almost added chocolate chunks or a fudge swirl to this recipe, but I figured I’d be a purist with this first coffee test batch. Watch out, though. More adventurous concoctions are sure to come soon, especially as the weather warms up.

Coffee Coconut Ice Cream

Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar, and bold coffee.Author Minimalist Baker Print SAVE SAVED

4.25 from 32 votes Prep Time 45 minutes Cook Time 5 minutes Total Time 50 minutes Servings 6 (~3/4-cup servings)Course DessertCuisine Gluten-Free, VeganFreezer Friendly 1 WeekDoes it keep? Store in freezer.

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US Customary – Metric2 13.5-ounce cans of quality full-fat coconut milk (2 cans yield ~3 1/2 cups)1/2 – 3/4 cup raw sugar (depending on preferred sweetness // I used lesser end of range)3/4 cup strong brewed coffee1 1/2 tsp pure vanilla extract


Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.


*Though it won’t yield as desirable of results, if you don’t have an ice cream maker, simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air – this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.
*Prep time does not reflect freezing/cooling time.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 ~three-quarter-cup servings Calories: 361 Carbohydrates: 23 g Protein: 3 g Fat: 39 g Saturated Fat: 27 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 20 mg Fiber: 3 g Sugar: 21 g

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