Coffee Coconut Ice Cream

by Dana on February 14, 2013

Coffee Coconut Ice Cream | Minimalist Baker

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.

Coffee Coconut Ice Cream! 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.

Vegan Coffee Ice Cream

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.

Coffee Coconut Ice Cream

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 | via minimalistbaker

Coffee Coconut Ice Cream
 
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Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar and bold coffee.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6

Ingredients
  • 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3½ cups)
  • ½ – ¾ cup raw sugar, depending on preferred sweetness (I used ½ cup)
  • ¾ cup strong brewed coffee
  • 1.5 tsp pure vanilla extract

Instructions
  1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
  2. 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.
  3. 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
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.

Nutrition Information
Serving size: ~ 1 cup Calories: 361 Fat: 39 g Saturated fat: 27 g Carbohydrates: 23 g Sugar: 21 g Sodium: 20 mg Fiber: 3 g Protein: 3 g

prep time does not reflect freezing/cooling time

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