Stacked bowls filled with homemade Coffee Coconut Ice Cream
4.19 from 27 votes

Coffee Coconut Ice Cream

Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar, and bold coffee.
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 (~3/4-cup servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 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


  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.


*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 Per Serving (1 of 6 ~three-quarter-cup servings)