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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee coconut milk ice cream made dairy-free with coconut milk and cold brew concentrate for a deep, boldly flavored frozen dessert. Churned into a velvety texture and finished with extra cold brew drizzle.
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Prep Time 15 minutes
Cook Time 5 minutes
hours (chilling + freezing) 4 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk
  • 2 can (13.5 oz) full-fat coconut milk Use full-fat for a rich, creamy body.
Ice cream base
  • 0.75 cup cold brew coffee concentrate Stir well before measuring; use a concentrate you like for bold flavor.
  • 0.75 cup granulated sugar or maple syrup Choose one; both dissolve well for a smooth churn.
  • 1 tbsp arrowroot or cornstarch Helps thicken the base when heated.
  • 1 tsp vanilla extract Adds a warm roundness to the coffee.
  • 0.25 tsp salt Balances sweetness and boosts coffee flavor.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coconut coffee base
  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 the base
  1. Cool completely over an ice bath, stirring occasionally so the base chills evenly.
  2. Refrigerate at least 4 hours until cold through, then churn.
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  2. Freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

Pro tip: use a true cold brew concentrate (not just brewed coffee) so the flavor stays bold after freezing. Refrigerate leftover ice cream in a sealed container for up to 5 days; it can also be frozen for up to 2 months (scoop, then let soften 2–5 minutes for best texture). This recipe is naturally dairy-free/vegan as written; for lower sugar, use maple syrup and reduce to 1/2 cup, expecting a slightly softer scoop.