Coconut Coffee Ice Cream Recipe photo
Coconut Coffee Ice Cream
photo by recipe author

Servings: 7 half-cup servings
Preparation Time: 10 minutes

  • 15 oz full fat coconut milk*
  • 6 tablespoons honey
  • 1/2 cup brewed coffee
  • 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
  • 1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker's instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping. 

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)  

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.


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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Why do you use Almond Milk as well as Coconut Milk. Can you use all Coconut, or substitute soy? Thanks.
# Posted By Joy | 7/17/14 7:50 PM
What if you don't have an ice cream maker? Could you freeze the mixture then run through a Champion juicer? Woild that work the same?
# Posted By cheryl | 7/29/14 1:49 AM

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