Coconut milk is one of the best substitutes around for dairy when you need something with enough fat to do the job of cream. I have been eating coconut milk based ice cream for several years now and find that it does satisfy when I need that ice cream fix without any dairy. It is a good base for many flavors, especially coffee. In my neck of the woods, this brilliant idea is no secret: a few grocery stores in my area sell coconut milk ice cream and a local ice cream parlor, Full Tilt, always carries a few flavors. With the fortune of having my own ice cream maker, I like to make my own so I can use the sweeteners I like best and experiment with my own flavors.
Here is a recipe for coconut milk coffee ice cream. I find that espresso’s intense flavor is best, but you could also make about 2oz of concentrated drip coffee or use instant granules. Adding a sweetener that is in syrup form will help this to not freeze up quite so hard in the freezer the next day. This recipe makes ~4 half cup servings.
Use espresso or concentrated drip coffee for the ice cream.
What You Need
- 1 15oz can coconut milk
- 1/3-1/2 cup (sugar or brown rice syrup)
- 2 shots of espresso (regular/decaf)
- small saucepan
- ice cream machine
Step By Step Directions
- Pour coffee and coconut milk into the saucepan. Warm over medium heat.
- Add sugar and stir until dissolved.
- Remove from heat and refrigerate for several hours to overnight. The ice cream machine will not completely freeze the liquid enough if it is still warm.
- Pour into ice cream machine and let mix for 20-30 minutes until scoopable.
- Store the remainder in the freezer if you manage to have leftovers.
Coconut Milk Coffee Ice Cream