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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made with a silky, dairy-free base and a bold coffee finish. This easy cold brew ice cream thickens on the stove, chills until cold, churns for a smooth texture, then freezes scoopable.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk ice cream base
  • 2 can (13.5 oz) full-fat coconut milk Use cans labeled full-fat for the creamiest texture.
  • 0.75 cup cold brew coffee concentrate Chill if needed so the mixture cools quickly in the fridge after cooking.
  • 0.75 cup granulated sugar or maple syrup Choose one: granulated sugar for classic sweetness or maple syrup for a deeper caramel note.
  • 1 tbsp arrowroot or cornstarch Helps thicken slightly so the ice cream churns smoothly.
  • 1 tsp vanilla extract For round, dessert-like flavor.
  • 0.25 tsp salt Balances coffee bitterness.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Cook the coconut coffee mixture
  1. In a saucepan, whisk full-fat coconut milk, cold brew coffee concentrate, granulated sugar or maple syrup, arrowroot or cornstarch, vanilla extract, and salt until smooth and combined.
  2. Heat the mixture over medium heat, whisking constantly, until it thickens slightly and the sugar dissolves, about 5 minutes, then remove from heat.
Chill
  1. Cool the mixture completely over an ice bath until no longer warm, then refrigerate at least 4 hours.
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it looks like soft-serve.
  2. Transfer to a freezer-safe container and freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

For the smoothest churn, make sure the cooked base is fully cooled before refrigerating, and keep the ice cream maker bowl cold per the manufacturer’s directions. Refrigerate leftovers up to 5 days; freeze up to 2 months (best texture within 1 month). This recipe is naturally dairy-free/vegan; for a lower-sugar option, you can use maple syrup with less than 3/4 cup if your concentrate is strong and you taste the sweetness after heating.