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
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
ilona t says
i would make some lattes!
Sarah S. says
This ice cream is dreamy! I would so love to enjoy lattes at home. Awesome giveaway!
derya w. says
iced coffee!
Marta@What should I eat for breakfast today says
I have a deep love for espresso as well :)
sarah k says
I would first make myself a cappuccino, then I would love to make your espresso coconut ice cream.
Cathy McCarthy says
Mmmm – Vanilla Latte, my favorite Starbucks drink!
Tess says
I’d use the espresso in recipes calling for chocolate… if I didn’t drink first!!
Love espresso!!!
Lori says
I will finally be able to get some work done! :)
Jenny B says
I’d make some pumpkin spice lattes.
Amy @ What Jew Wanna Eat says
Beautiful photos, Jen! I would make lots o lattes!!
kim says
I would make an americano… love the photography on your blog!
Debbie Bray says
lattees
Ellen says
I would make whole milk lattes everyday. Decaf, because I don’t drink coffee for the buzz, but the taste and warmth and creaminess (I always add milk or cream.
Marfa says
Mmm…I am so glad to see this vegan recipe for summer…to make an espresso would be wonderful….PICK Me! ♥
ashley - baker by nature says
What an amazing giveaway, Jen! And omg, this ice cream?! I’m dying over here!