Craving a creamy, dreamy ice cream fix without dairy? Coconut milk is the ultimate game-changer, with its luxurious richness that mimics traditional cream. Perfect for everything from fruity sorbets to decadent chocolate blends, this plant-based wonder shines especially bright when paired with the bold, invigorating taste of coffee.
If you’re lucky enough to live near a shop like Full Tilt (a haven for unique dairy-free treats), you know the joys of coconut milk ice cream. But why stop at store-bought when you can whip up your own gourmet creation? Making your own allows you to control the sweetness, experiment with flavors, and enjoy that fresh-from-the-churn texture that’s impossible to replicate.
Here’s how to craft a silky, satisfying coconut milk coffee ice cream that’s guaranteed to impress. Bonus: it’s easy to make with just a few ingredients and an ice cream machine!
Why Coconut Milk Works
Coconut milk’s high fat content makes it a perfect stand-in for heavy cream, giving your ice cream a creamy consistency without dairy. Pair it with espresso for a bold, flavorful base that coffee lovers will adore. Sweeten it with sugar or brown rice syrup—using a syrup helps prevent the ice cream from freezing too hard, so it stays scoopable straight from the freezer.
Coconut Milk Coffee Ice Cream Recipe
What You’ll Need
- 1 (15oz) can coconut milk – Go for full-fat for maximum creaminess.
- 1/3–1/2 cup sweetener – Choose sugar for simplicity or brown rice syrup for a softer texture.
- 2 shots of espresso – Regular or decaf work equally well. Don’t have an espresso machine? Use 2oz of concentrated drip coffee or instant coffee granules.
Tools
- Small saucepan
- Ice cream machine
How to Make It
1. Warm the Base
Start by combining the coconut milk and espresso in a small saucepan over medium heat. Stir in your sweetener of choice until fully dissolved. This step infuses the coffee flavor into the coconut milk for a perfectly balanced base.
2. Chill Thoroughly
Once the mixture is smooth, take it off the heat and let it cool. Transfer it to the refrigerator and chill for several hours, or ideally overnight. This step is crucial—your ice cream machine won’t work its magic unless the base is completely cold.
3. Churn to Perfection
Pour the chilled mixture into your ice cream machine and let it churn for 20–30 minutes. Watch as the liquid transforms into a luscious, scoopable ice cream right before your eyes.
4. Store and Savor
Enjoy your freshly churned ice cream immediately for the creamiest texture, or transfer any leftovers to a freezer-safe container. If it firms up too much in the freezer, simply let it soften on the counter for a few minutes before serving.
Tips for Customization
- Add a Twist: Swirl in melted chocolate, sprinkle in cacao nibs, or fold in crushed cookies for extra indulgence.
- Experiment with Sweeteners: Maple syrup, agave nectar, or coconut sugar can all add unique flavors to your ice cream.
- Double the Batch: This recipe makes about four half-cup servings, but it’s so delicious, you might want to make extra!
The Ultimate Coffee Lover’s Treat
Rich, creamy, and packed with bold espresso flavor, this coconut milk coffee ice cream is a dessert that will delight your taste buds and wow your guests. Whether you’re enjoying it as a late-night indulgence or serving it at a dinner party, this dairy-free delight is proof that you don’t need cream to make ice cream dreams come true.
Now, grab your ice cream maker and get ready to churn up a batch of pure bliss. Your freezer is about to get a lot more exciting!
