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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made with deeply roasted cold brew concentrate and a velvety coconut base. This dairy-free coffee ice cream churned into a smooth, scoopable frozen finish is bold, tropical, and easy to portion for 6.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 can (13.5 oz) full-fat coconut milk Use chilled cans for easier mixing.
  • 0.75 cup cold brew coffee concentrate Deeply roasted concentrate gives the strongest coffee flavor.
  • 0.75 cup granulated sugar or maple syrup Choose one; maple syrup adds a mild caramel note.
  • 1 tbsp arrowroot or cornstarch Helps thicken for a creamy texture without dairy.
  • 1 tsp vanilla extract Rounds out the coffee flavor.
  • 0.25 tsp salt Balances sweetness and boosts coffee depth.

Equipment

  • 1 ice cream maker
  • 1 saucepan

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 completely over an ice bath, stirring occasionally until the mixture is no longer warm.
  2. Refrigerate at least 4 hours until thoroughly chilled.
Churn and freeze
  1. Churn in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
  2. Freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

Pro tip: for the deepest coffee taste, use a strong cold brew concentrate (not regular brewed coffee) and whisk until the arrowroot/cornstarch is fully dissolved before heating. Store in an airtight container in the freezer for up to 2–3 weeks; freeze yes, but it may harden—let sit 5–10 minutes at room temperature before scooping. For a lower-sugar swap, use maple syrup and reduce total sweetener slightly to taste, keeping the arrowroot/cornstarch for texture.