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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made without dairy, churned for a smooth, scoopable texture. Intensely roasted cold brew coffee concentrate blends into rich tropical coconut milk for a bold, velvety finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz) full-fat coconut milk Use canned full-fat coconut milk for best richness.
  • 0.75 cup cold brew coffee concentrate Choose concentrated cold brew for deep coffee flavor.
  • 0.75 cup granulated sugar or maple syrup Use sugar for classic sweetness or maple syrup for a caramel note.
  • 1 tbsp arrowroot or cornstarch Helps thicken for a smooth scoopable churn.
  • 1 tsp vanilla extract Adds round, creamy flavor to the coffee.
  • 0.25 tsp salt Balances sweetness and boosts coffee intensity.

Equipment

  • 1 saucepan
  • 1 ice cream maker

Method
 

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

Notes

For the deepest coffee flavor, use concentrated cold brew and chill the base thoroughly before churning—warm mixture can lead to softer texture. Store leftovers in a sealed container in the freezer up to 2 weeks. Not freezer-friendly for extended storage beyond that for best scoopability. For a swap, choose maple syrup instead of granulated sugar for a slightly softer, caramel-like sweetness (texture should remain similar).