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Coconut Milk Coffee Ice Cream


Making non-dairy ice cream is tricky. The issue usually has to do with the icy texture you get when you omit real dairy. We found that using full-fat coconut milk, coconut oil, and a little bit of alcohol keeps the base really creamy. Instant espresso is a super easy mix in, but this base would be just as good with everything from fresh fruit to mint.

Serves 4-6

2 cans of full fat coconut milk

2 tablespoons coconut oil

1/3 cup coconut sugar

1/3 cup brown rice syrup

2 tablespoons rum

2 ½ tablespoons instant espresso

¼ teaspoon salt

1. Combine all the ingredients in a pot over medium heat until the sugar and espresso are dissolved and the most of the alcohol is cooked out from the rum—about 5-8 minutes.

2. Transfer into a bowl and chill in the fridge.

3. Once the base is cool, transfer into the ice cream maker and churn for about 20-30 minutes. Eat immediately or transfer to a freezer-safe container and freeze overnight.

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