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Coconut Coffee Ice Cream

Creamy coffee ice cream made with coconut milk. A dairy free ice cream option!
Prep Time10 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


  • 2 13.5 oz cans coconut milk
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 1/2 C coffee syrup
  • 5 large egg yolks


  • 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.


Recipe serves roughly 4-6, yields 1 quart.
*Store remaining coconut milk and use as desired.
An original recipe from Baked by Rachel