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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made dairy-free with a deep, roasted flavor and a velvety coconut texture. You’ll heat the base just until it thickens, chill fully, churn, then freeze for scoopable tropical coffee dessert perfection.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill + freeze 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 can (13.5 oz) full-fat coconut milk Use well-shaken cans for the creamiest texture.
  • 0.75 cup cold brew coffee concentrate Strength varies by brand; add a bit more for a bolder coffee flavor if desired.
  • 0.75 cup granulated sugar or maple syrup Use granulated sugar for a cleaner sweetness, or maple syrup for a softer caramel note.
  • 1 tbsp arrowroot or cornstarch Helps thicken the base so it churns and freezes smoothly.
  • 1 tsp vanilla extract Rounds out the coffee flavor.
  • 0.25 tsp salt Balances sweetness and makes the coffee taste more pronounced.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coffee-coconut base
  1. Whisk full-fat coconut milk, cold brew coffee concentrate, granulated sugar or maple syrup, arrowroot or cornstarch, vanilla extract, and salt together in a saucepan until smooth.
  2. Heat the mixture over medium heat, whisking constantly, until it thickens slightly and the sugar dissolves, about 5 minutes, then remove from heat.
Chill
  1. Cool the mixture completely over an ice bath until no longer warm.
  2. Refrigerate at least 4 hours until thoroughly chilled.
Churn and freeze
  1. Churn in an ice cream maker according to the manufacturer’s instructions, stopping when it reaches a soft-serve consistency.
  2. Freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

For the richest coffee flavor, use a strong cold brew concentrate and taste the base before chilling—if you want it deeper, stir in a little more concentrate. Store in the refrigerator for up to 2 days if already churned, or keep frozen in a covered container up to 2 weeks for best texture. Freezing is yes. Dietary swap: this recipe is already dairy-free/vegan as written.