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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Tabathia B says
I would try to make a caramel latte
Jessica Z says
I would actually like to try and make the Espresso Coconut Ice Cream – I just love ice cream and I have been on a coconut kick lately…which is so weird because I use to hate coconut!
Elizabeth says
What a great giveaway!! I have a very simple nespresso machine and an aerochino and I LOVE them. If I won this, I would make cappuccinos with it.
Karly Sims says
This ice cream for starters!
gregory parker says
Def wld make this ice cream
Sophia @ NYFoodgasm says
This sounds soooooo damn amazing! Plus the pics are as flawless as ever! I may have to try this one!
Megan {Country Cleaver} says
I would start with espresso and then move on to making lots and lots of this ice cream!!
Lia Simpson says
Espressos and more oh my!
Elise says
Iced Coffee, blended of course!
Monica McPherrin says
What a wonderful flavor combination. I must try this! Keep sharing your wonderful recipes.
Susan says
I love coffee-flavored everything so this is an ice cream flavor I would love to make!
Sarah @ The Chef Next Door says
I would make lots of lattes and cappuccinos!! :)
Melanie @ Just Some Salt and Pepper says
This sounds great. I love lattes!
Elissa says
espresso for hot and iced coffee
Nutmeg Nanny says
Oh my, this sounds heavenly! I just love coconut so much :)