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
Ingredients
- 2 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 coffee
- 1 1/2 tsp pure vanilla extract
Instructions
- 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.
Notes
*Prep time does not reflect freezing/cooling time.
*Nutrition information is a rough estimate.
Esti says
Is ‘full fat coconut milk’ different from ‘full fat coconut cream’?
Thanks.
Hi Esti, yes, it is different, but either would work! Coconut cream is richer than coconut milk and will yield a richer, creamier ice cream.
Walter says
Did not freeze properly. More like melty soft serve, definitely not scoopable.
Sorry that happened, Walter! It sounds like it might have had too low of a fat content. What brand of coconut milk were you using?
Katherine says
Thank you for this recipe!!! The flavor is delicious!
I made this recipe with maple syrup instead of cane sugar and followed the directions. Placing the mixture in the fridge overnight, hardened the coconut milk. Due to the coconut milk hardening, it turned out more like a slushy than a creamy consistency I was expecting.
I used a Cuisinart ice cream churner
Trader Joes coconut milk
Trader Joes pure vanilla extract
CROWN Maple Syrup – bourbon barrel aged
Thank you for sharing, Katherine! Sorry to hear the texture didn’t turn out right. We find cane sugar works better than maple syrup for making ice cream – it helps prevent crystallization. With maple syrup, it won’t be as light and fluffy! We also wonder which Trader Joe’s coconut milk you were using? They changed their formula in recent years and the kind with the pink label doesn’t work as well, unfortunately! We have an update on some brands we prefer here.
Lili says
This recipe was insanely delicious, until I added the vanilla. The vanilla was totally unnecessary. Took it from a 10 to a 7. Still good, but not the best as it was before the vanilla. I also added 1/4 tsp of xantham gum so the ice cream doesnt crystallize. Before the vanilla was added, I would say this recipe was the best coffee flavor ever..even better than Haggen dazs or Mauna Loa coffee ice creams. Even still, another great recipe from Minimalist Baker that I will be making again and again!
Thank you for sharing your experience and thoughts, Lili! We’re glad you enjoyed it overall. Were you using pure vanilla extract or is it possible it was imitation/artificial?
Elle says
Hi! I previously made this with brewed coffee but I currently have cold brew concentrate—can that work instead of brewed coffee? If so, how much do you think would be needed? Thanks!
Oh yeah that sounds amazing! Add slightly less since it’s concentrated, then add more to taste!
Oona says
Hi! I was wondering for a slightly healthier ice cream if I could use maple syrup in place of the sugar. If not, do you think that coconut sugar would work? Thank you!
I’d say maple syrup but not coconut sugar (too gritty and not sweet enough). The trouble with using all maple is it won’t be as light and fluffy and may need to set out a bit longer before scooping. Otherwise, should work!
Kar says
Can i use 2 cans of coconut milk and also regular powdered coffee?
You’ll need to use full fat or coconut cream for best results. We haven’t tried it with powdered coffee but that should work! Let us know how it goes!