I can’t get over how this cold brew coconut milk ice cream turns out so creamy, bold, and rich without a drop of dairy. One scoop feels like dessert and coffee teamed up for the ultimate little indulgence.
I’m obsessed with this Cold Brew Coffee and Coconut Milk Ice Cream because it hits two cravings at once: bitter, bold coffee and rich, creamy dessert. I love how full fat coconut milk gives it that lush scoop-shop texture without dairy, while cold brew coffee concentrate keeps the flavor smooth, not sharp.
And the caffeine kick? Very much appreciated.
I keep going back for “just one more bite” because it tastes intense, cool, and slightly dangerous in the best way. But my favorite part is that it feels grown-up without trying too hard.
Deep coffee flavor. Creamy finish.
Freezer temptation.
Ingredients
- Full-fat coconut milk makes it rich, creamy, and honestly kind of dreamy.
- Cold brew brings smooth coffee flavor without that sharp, bitter bite.
- Maple syrup sweetens things up and adds a cozy, caramel-ish vibe.
- Vanilla rounds everything out so the coffee doesn’t taste too harsh.
- Fine sea salt makes the sweet stuff pop.
Tiny but important.
- Cornstarch or arrowroot helps the texture stay creamier, not icy.
- Dark chocolate adds little snaps of bitterness, which I totally love here.
- Coffee liqueur deepens the flavor and keeps the freeze a bit softer.
- Plus, extra cold brew works great if you’re skipping the liqueur.
- Basically, it tastes like your favorite iced coffee turned into dessert.
Ingredient Quantities
- 2 cans (13.5 oz each) full fat coconut milk, well shaken
- 1 cup cold brew coffee concentrate, chilled
- 3/4 cup pure maple syrup (or 3/4 cup granulated sugar), adjust to taste
- 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 tablespoon cornstarch or arrowroot powder (optional, for a creamier texture)
- 1/2 cup vegan dark chocolate shavings or chopped chocolate (optional mix in)
- 2 tablespoons coffee liqueur or extra cold brew (optional, for deeper coffee flavor and softer freeze)
How to Make this
1. Chill 1 cup cold brew concentrate in the refrigerator if not already cold and chill the cans of full fat coconut milk briefly so cream is firm.
2. In a small bowl whisk 1 tablespoon cornstarch or arrowroot with 2 tablespoons of the chilled coconut milk until smooth if using the starch.
3. Pour remaining coconut milk into a medium saucepan over medium low heat and stir in the cornstarch slurry if using, 3/4 cup maple syrup or granulated sugar, 1 tablespoon vanilla extract, and 1/8 teaspoon fine sea salt. Warm gently until just thickened and steaming, about 4 to 6 minutes, whisking constantly. Do not boil.
4. Remove the saucepan from the heat and stir in 1 cup chilled cold brew concentrate and 2 tablespoons coffee liqueur or extra cold brew if using. Taste and adjust sweetness or coffee strength.
5. Let the mixture cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight for best texture.
6. Once chilled, open the cans of coconut milk and scoop or pour the cream and liquid into the chilled coffee mixture, whisking until smooth and fully combined.
7. If you do not have an ice cream maker place the mixture in a shallow airtight container, freeze for 45 minutes, then vigorously stir or beat with a fork or hand mixer to break up ice crystals; repeat every 30 to 45 minutes for 2 to 3 hours until creamy and scoopable.
8. If you have an ice cream maker follow the manufacturer instructions and churn until thick and creamy, then transfer to an airtight container for firming in the freezer for 2 to 4 hours.
9. Fold in 1/2 cup vegan dark chocolate shavings or chopped chocolate during the last stir or last few minutes of churning if using. Serve slightly softened and store in the freezer.
Equipment Needed
1. Medium saucepan
2. Whisk
3. Small mixing bowl
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Airtight shallow freezer container or loaf pan
7. Hand mixer or fork (for manual stirring)
8. Ice cream maker (optional, if you have one)
FAQ
Cold Brew Coffee And Coconut Milk Ice Cream Recipe Substitutions and Variations
- Full fat coconut milk: substitute 2 cans full fat canned coconut cream for extra richness, or 2 cups cashew cream (blended soaked cashews with water) for a neutral, creamy base.
- Cold brew coffee concentrate: substitute strong brewed espresso or very strong hot coffee cooled to room temperature, or use 1 cup chilled instant espresso or 1 cup chilled brewed coffee plus 1 to 2 tablespoons coffee granules for intensity.
- Pure maple syrup or granulated sugar: substitute agave nectar or light corn syrup for similar sweetness and mouthfeel, or use coconut sugar or brown sugar for a deeper caramel note (adjust quantity to taste).
- Cornstarch or arrowroot powder (optional): substitute 1 tablespoon tapioca starch for a similar thickening effect, or omit and add 1 to 2 tablespoons vodka or coffee liqueur to reduce iciness if you prefer no starch.
Pro Tips
1. Chill everything well before you start: cold brew, cans of coconut milk, and even the bowl or ice cream maker bowl if you have one. Colder ingredients mean a smoother, creamier freeze and fewer ice crystals.
2. If you want an ultra-silky mouthfeel, use the cornstarch or arrowroot slurry and warm gently until just thickened. Even a light thickening step helps the coconut fat suspend the liquid better and makes scoops hold shape longer in the freezer.
3. Add the chocolate at the very end and keep the pieces slightly larger than you think. Tiny shavings can disappear into the base and melt into a streaky mess. Larger chunks give satisfying texture and stay distinct when scooping.
4. Use a little booze or extra cold brew not only for flavor but to control hardness. Alcohol and extra concentrated coffee lower the freezing point so the ice cream is easier to scoop straight from the freezer. Start small and taste so it does not overpower the coffee-coconut balance.
5. No ice cream maker? Freeze in a shallow pan and stir every 30 to 45 minutes while the edges set. Scrape down the sides and beat vigorously to break crystals. It takes a few rounds but gives a much more rounded texture than leaving it untouched.
Cold Brew Coffee And Coconut Milk Ice Cream Recipe
I can’t get over how this cold brew coconut milk ice cream turns out so creamy, bold, and rich without a drop of dairy. One scoop feels like dessert and coffee teamed up for the ultimate little indulgence.
8
servings
349
kcal
Equipment: 1. Medium saucepan
2. Whisk
3. Small mixing bowl
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Airtight shallow freezer container or loaf pan
7. Hand mixer or fork (for manual stirring)
8. Ice cream maker (optional, if you have one)
Ingredients
2 cans (13.5 oz each) full fat coconut milk, well shaken
1 cup cold brew coffee concentrate, chilled
3/4 cup pure maple syrup (or 3/4 cup granulated sugar), adjust to taste
1 tablespoon vanilla extract
1/8 teaspoon fine sea salt
1 tablespoon cornstarch or arrowroot powder (optional, for a creamier texture)
1/2 cup vegan dark chocolate shavings or chopped chocolate (optional mix in)
2 tablespoons coffee liqueur or extra cold brew (optional, for deeper coffee flavor and softer freeze)
Directions
- Chill 1 cup cold brew concentrate in the refrigerator if not already cold and chill the cans of full fat coconut milk briefly so cream is firm.
- In a small bowl whisk 1 tablespoon cornstarch or arrowroot with 2 tablespoons of the chilled coconut milk until smooth if using the starch.
- Pour remaining coconut milk into a medium saucepan over medium low heat and stir in the cornstarch slurry if using, 3/4 cup maple syrup or granulated sugar, 1 tablespoon vanilla extract, and 1/8 teaspoon fine sea salt. Warm gently until just thickened and steaming, about 4 to 6 minutes, whisking constantly. Do not boil.
- Remove the saucepan from the heat and stir in 1 cup chilled cold brew concentrate and 2 tablespoons coffee liqueur or extra cold brew if using. Taste and adjust sweetness or coffee strength.
- Let the mixture cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight for best texture.
- Once chilled, open the cans of coconut milk and scoop or pour the cream and liquid into the chilled coffee mixture, whisking until smooth and fully combined.
- If you do not have an ice cream maker place the mixture in a shallow airtight container, freeze for 45 minutes, then vigorously stir or beat with a fork or hand mixer to break up ice crystals; repeat every 30 to 45 minutes for 2 to 3 hours until creamy and scoopable.
- If you have an ice cream maker follow the manufacturer instructions and churn until thick and creamy, then transfer to an airtight container for firming in the freezer for 2 to 4 hours.
- Fold in 1/2 cup vegan dark chocolate shavings or chopped chocolate during the last stir or last few minutes of churning if using. Serve slightly softened and store in the freezer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 165g
- Total number of serves: 8
- Calories: 349kcal
- Fat: 26.1g
- Saturated Fat: 21.7g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 2.8g
- Cholesterol: 0mg
- Sodium: 19mg
- Potassium: 318mg
- Carbohydrates: 27.3g
- Fiber: 1.1g
- Sugar: 21.4g
- Protein: 2.8g
- Vitamin A: 0IU
- Vitamin C: 0.5mg
- Calcium: 22.8mg
- Iron: 2.9mg
