Coconut Coffee Ice Cream
ShareCreamy coffee ice cream made with coconut milk. A dairy free ice cream option!
Happy June! How on earth is it already June? It may not be technically Summer quite yet, but it’s never too early for ice cream.
You should know by now how I have a total obsession with ice cream. I’m pretty sure I always have been obsessed with ice cream. And really, who could blame me? It’s delicious! In a bowl, with or without a cone topper, in a cone, with or without sprinkles, hot chocolate sauce, whipped cream, strawberries… you name it.
Are you hungry yet?
I’m partial to certain flavors, as I’m sure we all are. And depending on the day, definitely want one over another. Totally normal. But never in a million years did I think I’d be making my own ice cream. Of course, I’ve been at it for years now, but it still amazes me how out of this world delicious and creamy homemade ice cream is.
It’s SO much better than any store bought variety. And I’m not just saying that. If you’ve ever had homemade ice cream, I’m sure you can agree. And if you haven’t, what are you waiting for?! Oh… an ice cream maker? We’ll get to that in a bit…
Having a child who has a food allergy has made me more aware of how prevalent other food allergies and sensitivities are. I won’t get into the statistics, but it’s alarming. It’s hard enough navigating a world around one allergy at times, I can’t even begin to imagine what others go through who have multiple allergies or several children with different allergies.
We may not be sensitive or allergic to dairy here, but I’m all for trying new things and giving delicious options to those who can’t have it. A world without ice cream is sad. And every person deserves delicious creamy ice cream in their lives!
So, here’s a DAIRY FREE ice cream for you to try! This coconut coffee ice cream is made with coconut milk, not cows milk or any heavy cream but you’d never know it from how amazingly creamy and delicious it is! The coconut and coffee pair beautifully, both playing off each other. It’s a perfect match! Top it off with your favorite ice cream toppings or eat it as is, either way, this is an absolute must make this summer!
Still need an ice cream maker to whip up this delicious treat?! Check below for the details!
PrintYield: Serves 4-6
Prep Time: 15 minutes, plus
Total Time: 24 hours
Coconut Coffee Ice Cream
Creamy coffee ice cream made with coconut milk. A dairy free ice cream option!
Ingredients:
- 2 13.5oz cans coconut milk
- 1/2C granulated sugar
- 1/4C light brown sugar
- Pinch salt
- 1/2 tsp vanilla extract
- 1/2C coffee syrup
- 5 egg yolks
Directions:
- In a small bowl, whisk egg yolks. Set aside.
- Whisk or blend coconut milk until smooth. Add 1 cup coconut milk to a large bowl with a mesh strainer set on top.
- Add 2 cups coconut milk to a small saucepan, along with sugars, salt, vanilla extract and coffee syrup. Cook over medium heat. Stir well to dissolve sugar. When mixture begins to steam, slowly pour 1 cup warm liquid into yolks, while continuously whisking. Transfer egg mixture into saucepan. Stir occasionally, cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula.
- Pour mixture through mesh strainer into reserved coconut milk. Stir and cool to room temperature. Cover and chill thoroughly overnight.
- Churn according to manufacturer's instructions. Transfer to a freezer safe container, freeze until solid.
- Top off with hot fudge sauce and sprinkles, if desired.
*Store remaining coconut milk and use as desired.
Baked by Rachel original
HAPPY ALMOST SUMMER! ENTER TO WIN AN ICE CREAM MAKER: HERE < -- Click the link to be taken to the giveaway page.
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That ice cream looks amazing!
Rachel — June 2nd, 2014 @ 5:15 pm
Thanks Chloe!
This ice cream looks amazing! I love that it’s dairy free too. Coconut milk is such a great ingredient. Yum!
Rachel — June 2nd, 2014 @ 5:16 pm
Thanks Brandy :)
Love homemade ice cream. So much better than store bought and healthier. Will definitely be making this one & soon.
Rachel — June 2nd, 2014 @ 5:16 pm
I agree! And I hope you try it and enjoy it as much as we did!
Coconut and coffee, what a perfect combination!
Rachel — June 2nd, 2014 @ 5:16 pm
Thanks Ilona!
What is Coffee Syrup? (I’ve never noticed it in supermarkets.)
Rachel — June 2nd, 2014 @ 5:15 pm
It’s a coffee concentrate, usually found near other liquid and powder add-ins for milk. I’ve linked to it within the post if it is not available locally.
LOVE the flavors in this ice cream, Rachel, so great! We are pretty obsessed here too:)
Rachel — June 2nd, 2014 @ 5:16 pm
Thanks Matt! :)
I would have never thought to put coconut and coffee together but it sounds fantastic! I love that bowl in the pic!
Rachel — June 2nd, 2014 @ 5:16 pm
Thanks so much Leah :)
Oh my heavens, these flavors sound off the charts!
Rachel — June 2nd, 2014 @ 5:17 pm
They really are! You’d love it!
Love coconut and coffee together – such a flavor match-made in heaven!! I love that it’s dairy-free…because of you, I’m so much more aware of allergies now :)
Rachel — June 3rd, 2014 @ 7:28 am
It really is such a perfect flavor combo! And I’m really glad to hear that about the allergy awareness :) Every little bit helps!
O.K. I SWEAR I’ve never said this before but….. I have never wanted to jump through my computer screen and devour something so bad ever, the HD screen isn’t helping! ;p This. is. perfect.
Rachel — June 3rd, 2014 @ 7:27 am
Thanks so much Gwen! :)
Thanks Rachel. I completely missed that “Coffee Syrup” was a link in the post. (Of course you would have provided a link. Duh.)
Coffee Syrup might be an American thing. I’ve definitely never seen that particular product here in Canada.
FYI for Canadians:
Amazon Canada carries a product which appears similar to the Coffee Syrup linked by Rachel.
Nescafe Iced Java Cappuccino Coffee Syrup, 470ml Bottle by Nescafe http://www.amazon.ca/dp/B00DPLF63C/ref=cm_sw_r_udp_awd_GMsJtb10GZQZJ
Rachel — June 3rd, 2014 @ 7:26 am
Thanks for the link, David! That’s very helpful. :)
The recipe for this coconut coffee ice cream is what caught my eye. I’m lactose intolerant and coffe ice cream is my fave! Also the apple salted Carmel looks amazing too. Wonder if I could substitute for coconut milk with that one too?
Rachel — June 3rd, 2014 @ 7:26 am
I don’t see why it wouldn’t work! Just know that it will obviously have a coconut flavor to it. :)
Hi Rachel! That ice cream looks so good and it combines my two favorite things, ice cream and coffee! I was hoping since it is made with coconut milk that it would be vegan. Any ideas how to make it without the egg?
Rachel — June 4th, 2014 @ 7:05 pm
You can try skipping the eggs completely. Follow the recipe up to that point and then skip ahead. It will likely be harder after freezing, so keep that in mind.
Thank you for the recipe…it looks like perfection. The pic caught my eye and then the bowl did too…would you mind sharing where you got the great bowl or who makes them?
Kind regards,
Leslie
Rachel — June 23rd, 2014 @ 7:50 am
The bowls are no longer available but I purchased them a few years back from anthropologie.
Love them, love Anthropologie…thanks for getting back to me!
Hi – I use the really rich coconut milk from Trader Joes, so think that I may be able to skip the syrup and simmer espresso beans in the milk to get the coffee flavor. With the sugars, coconut fat and egg yolks, I am thinking that added sugar is not needed to keep this scoopable. What do you think? Thanks, Debbie
Rachel — October 10th, 2014 @ 8:21 am
You can certainly give it a try that way. I don’t think it’ll have quite the same flavor in the final product but it’s worth a shot! Good luck and enjoy!
I don’t have an ice cream maker, do you think blending it in a Nutribullet and then pouring it into popcicle molds would work?
Rachel — December 22nd, 2014 @ 7:24 am
I really can’t be sure how they’ll turn out with that method but you’re more than welcome to give it a try!
Thanks for sharing your recipe, Rachel. I’m another ice cream lover. Saw this comment in a greeting card a while back, & it sounds like you’re a person who would appreciate it:
“There are days when ice cream can solve any problem.”
Rachel — May 31st, 2015 @ 8:07 am
That is definitely a great quote! :)
Do I need to have the eggs or may I omit them?
Rachel — June 22nd, 2015 @ 7:54 am
An egg based ice cream is much creamier, but you can certainly try omitting them. Just be aware that it won’t be as creamy and will be much harder from the freezer.
Just made the base for this and it is cooling now. I made my own coffee syrupas I was impatient and couldn’t find it locally.
I will be churning it tomorrow so I will try to remember to let you know how it turns out. I made it because my friend and I LOVE coffee ice cream but she is lactose intolerant.
Rachel — May 16th, 2016 @ 11:32 am
I hope you both enjoyed it!
Tracy — May 20th, 2016 @ 2:08 am
I did churn the ice cream and I love it! It came out very creamy which I enjoyed very much. My friend thought it tasted good but she would rather it be less creamy. However she also likes no fat milk while nothing less than 2% milk will do for me. Although that didnt stop her from eating the rest of the first container.
I put a big stamp of approval on this recipe. Ooh, and add some chunks of chocolate to really send your taste buds for a ride. Whichever human first thought to pair chocolate and coffee should be nominated for sainthood, lol
Rachel — May 20th, 2016 @ 7:23 am
So glad you enjoyed it! And I couldn’t agree more – coffee and chocolate go great together! :)
Could you do this in a vitamix on the ice cream setting?
Rachel — June 1st, 2017 @ 7:18 am
That would not work as you need frozen ingredients for the blender to turn it into ice cream.
Love your Ice cream. My husband I love to make homemade ice cream. His favorite is your Strawberry Cheesecake . Can’t wait to give this one a try.
Rachel — July 26th, 2017 @ 5:23 pm
Enjoy!! :)