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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Nicole L. says
I love coffee and cappuccinos and would love to use this machine to make them each morning and save a ton!
Carla says
I’ve never had a problem with coffee growing up. I think because I started out with the flavored drinks then graduated to coffee. I know for a fact I’ll love this ice cream.
Katie says
Latte’s
Mary Beth Elderton says
Espressos for me and Lattes for my daughter. Your ice cream looks wonderful.
Nicole says
I would recreate a local drink from Chicago with espresso, steamed coconut milk, honey and a touch of Cayenne.
Daniela says
flavored lattes
Carrie says
I would make caramel lattes!
Jen @JuanitasCocina says
Great giveaway! I’d make espresso first, and this second!
Jessica says
I’d make lots and lots of cappuccinos!
Shanna@ pineapple and coconut says
Seriously jaw-dropped at these photos. I can see why they are some of your favorite. So stunning!! And I am totally making this ice cream soon. Coconut and Espresso are a great combo! :-)
Lisa Haley says
I would love to make this recipe, the combination of flavors sounds incredible!
Rust says
french vanilla lattes – yum!
pat simon says
Love it! Lactose free ice cream at last! Would love the coffee maker!
Candice says
I would make lattes.
Windy P. says
Mmm, I’d probably make my favorite latte, Raspberry Mocha. YUM! And then vanillla, and then hazelnut, and then…you get the idea. :)