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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made with an intensely roasted cold brew concentrate and a thick, velvety coconut base. This dairy-free coffee ice cream is churned for a smooth scoop, then chilled until firm.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz) full-fat coconut milk Use canned full-fat coconut milk for the richest, creamiest dairy-free texture.
  • 0.75 cup cold brew coffee concentrate For deeper flavor, choose a strong concentrate and serve extra drizzle at the end.
  • 0.75 cup granulated sugar or maple syrup Sugar gives a classic sweetness; maple syrup keeps it vegan and adds mild caramel notes.
  • 1 tbsp arrowroot or cornstarch Thickens the base so the ice cream churns and scoops well.
  • 1 tsp vanilla extract Rounds out the coffee flavor.
  • 0.25 tsp salt Balances sweetness and boosts coffee richness.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coconut coffee 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 and uniform.
  2. Heat the mixture over medium heat, whisking constantly, until it thickens slightly and the sugar dissolves, about 5 minutes.
Chill, churn, and freeze
  1. Cool completely over an ice bath, then refrigerate at least 4 hours until well chilled.
  2. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
  3. Freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

Pro tip: if your coconut milk is very firm after chilling, let the base sit at room temperature for 5–10 minutes so it blends and churns smoothly. Store in a sealed container in the freezer for up to 2 weeks; thaw for 5 minutes before scooping. Freezing is required for firmness after churning (no fridge-only option). For a lower-sugar version, use maple syrup and reduce it by 2–3 tbsp, then add a splash more vanilla if you want a rounder flavor.