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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream with deep, intensely roasted cold brew flavor and a velvety coconut finish. This easy dairy-free coffee ice cream churns for a smooth texture and ends with a scoop-ready freeze.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

coconut milk
  • 2 can (13.5 oz) full-fat coconut milk Use full-fat cans for the richest, creamiest body.
coffee base
  • 0.75 cup cold brew coffee concentrate Concentrate gives a bold coffee flavor without extra water.
  • 0.75 cup granulated sugar or maple syrup Use granulated sugar for classic sweetness or maple syrup for a caramel-like note.
  • 1 tbsp arrowroot or cornstarch Helps slightly thicken the base for better churn and texture.
  • 1 tsp vanilla extract Adds roundness to the coffee flavor.
  • 0.25 tsp salt Balances sweetness and makes the coffee taste more vivid.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coffee-coconut 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 the mixture over medium heat, whisking constantly, until it thickens slightly and the sugar dissolves—about 5 minutes.
Chill
  1. Cool the mixture completely over an ice bath, stirring as it cools.
  2. Refrigerate at least 4 hours until very cold.
Churn and freeze
  1. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
  2. Freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

For the smoothest scoops, make sure the base is fully chilled before churning (overnight is fine). Store in a sealed container in the freezer up to 2 months; thaw 5–10 minutes for easier scooping. This recipe is naturally dairy-free—swap granulated sugar for maple syrup if you want a deeper caramel sweetness without changing the method.