Serves 8-10     adjust servings

Coconut coffee ice cream

Prep Time
Preparation 7 hr, 30 Cook Time
Total Time Total Time

This dairy free coconut coffee ice cream is chock full of coconut flavor with a punch of coffee.


  • 2 14 ounce cans full fat coconut milk
  • 1 cup strongly brewed Island Coconut Green Mountain Coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened shredded coconut


  1. Bring all ingredients except shredded coconut to a simmer in a medium sauce pan.
  2. Stir and simmer for 5 minutes.
  3. Turn heat off and let cool completely.
  4. Transfer the mixture to a bowl, cover and refrigerate for at least 6 hours, up to overnight.
  5. Pour the chilled mixture into your ice cream maker and churn according to ice cream makerâ??s directions.
  6. Add the shredded coconut during the last minute of churning.
  7. Transfer the ice cream to a container, sprinkle with a handful of shredded coconut and coffee grounds if desired and freeze for 1 hour before serving.
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