This espresso coconut milk ice cream recipe uses only 3 ingredients! It’s vegan and gluten-free, making it a dessert that everyone can enjoy. If you love the flavor of coffee ice cream and coconut ice cream, you are going to go nuts (coconuts even) for this recipe!
I have a deep love for espresso that has become much more profound since acquiring a Nespresso machine last year. I don’t mean to sound like an advertisement but that stuff is just so darn smooth!
I’ve developed a three skim latte per day habit. When I was younger I hated coffee because it was so bitter, and couldn’t understand why the silly adults would drink something so gross.
But then one day I tried the gateway drug- coffee ice cream.
Coffee ice cream is everything that black coffee is not; creamy, sweet, subtle, not overly bitter… it has always been one of my favorite flavors.
You all know how much I love ice cream (check out all of my homemade ice cream recipes!) so that’s saying a lot.
This vegan espresso coconut milk ice cream is a twist on my old standby. It’s made with full fat coconut milk instead of my usual custard base.
It’s milky and rich, though slightly more icy than my other recipes. The texture reminds me a bit of sorbet.
I like using a bit of espresso vodka to lower the freezing point, making the ice cream easier to scoop right out of the freezer. Regular vodka can be substituted, or you can omit it entirely if you avoid alcohol. I’m a fan of Van Gough Double Espresso Vodka.
Espresso Coconut Ice Cream
Ingredients
- 1 (13.5 ounce) can coconut milk (for best results, don't use light coconut milk)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 shots freshly brewed espresso
- Optional: 1/2 tablespoon espresso vodka (see notes)
Instructions
- In a small saucepan on medium heat, combine the coconut milk, sugar and vanilla extract. Stir until the sugar is completely dissolved. Remove from heat and stir in the espresso and espresso vodka, if using.
- Chill the base for a minimum of 2 hours or until very cold, preferably overnight.
- Prepare in an ice cream maker according to manufacturers instructions.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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How can v make the espresso shot if v don’t have a machine.thank u
This is a really good recipe. You can use 1/2 tsp Zanthum Gum per double batch instead of the vodka.. that helps with the ice crystal effect and makes it much easier to scoop.
Hi, I am assuming I could use any vodka in this or is there a specific reason it has to be espresso vodka? I use a tablespoon of regular vodka in my froyo which seems to work well but I’ve never seen espresso vodka here in Australia (though I’m guessing it’s available).
You can actually omit it completely if espresso vodka isn’t available. I was mostly adding it because it enhances the flavor of the ice cream.
Hi, I haven’t got around to making this yet but I think I will do so on the weekend – however, I need to feed 6 people so do you think I’d be Ok to just exactly double all the ingredients? If you’ve made a bigger batch and have any further tips I’d love to hear them before I take the plunge!
Thanks, Mike
Shradha saraf says
May 20, 2016 at 1:14 am How can v make the espresso shot if v don’t have a machine.thank u
I make espresso using a drip filter over a stainless steel tea pot (sold at Chinese stores and use 1 level Tbsp espresso coffee & pour 2 cups boiling water over the coffee. I also make a mean Frappachino, Bahahah……