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A close-up of scoops of coffee ice cream in a white bowl, sprinkled with grated coconut and ground coffee. The text "COFFEE ICE CREAM" is at the top, and "www.RUNNINGTOTHEKITCHEN.com" is at the bottom.
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Coffee Ice Cream

This coffee ice cream is rich, creamy, and completely dairy-free. It’s made with coconut milk, brewed coffee, and shredded coconut for a bold, tropical flavor in every bite.
Prep Time7 hours 30 minutes
Total Time7 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: coffee ice cream
Servings: 8 serings
Author: Gina Matsoukas

Ingredients

  • 2 14 ounce cans full fat coconut milk
  • 1 cup strongly brewed coconut flavored coffee *see notes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened shredded coconut

Instructions

  • Bring all ingredients except shredded coconut to a simmer in a medium sauce pan.
  • Stir and simmer for 5 minutes.
  • Turn heat off and let cool completely.
  • Transfer the mixture to a bowl, cover and refrigerate for at least 6 hours, up to overnight.
  • Pour the chilled mixture into your ice cream maker and churn according to ice cream maker's directions.
  • Add the shredded coconut during the last minute of churning.
  • 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.

Notes

*If you don't have flavored coffee, you can brew regular coffee and increase the coconut extract amount to 1 teaspoon.

Nutrition

Serving: 1SERVING | Calories: 248kcal | Carbohydrates: 17g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Sodium: 36mg | Fiber: 1g | Sugar: 13g