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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 for a bold, velvety dairy-free coffee dessert. Churned until smooth and frozen until scoopable, with a rich tropical coconut finish.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz each) full-fat coconut milk Use canned full-fat coconut milk for best creaminess.
  • 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 option for sweetness.
  • 1 tbsp arrowroot or cornstarch Helps thicken for smoother texture.
  • 1 tsp vanilla extract Adds a warm roundness to the coffee.
  • 0.25 tsp salt Balances sweetness and boosts coffee notes.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the coffee-coconut base
  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 fully combined and smooth.
  2. Heat the mixture over medium heat, whisking constantly, until it thickens slightly and the sugar dissolves, about 5 minutes, keeping the texture glossy.
  3. Cool completely over an ice bath, stirring occasionally, until the mixture is no longer warm to the touch.
  4. Cover and refrigerate at least 4 hours, until well chilled.
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. Transfer to a container and freeze until scoopable, then serve with an extra drizzle of cold brew coffee concentrate.

Notes

Pro tip: chill time affects churn results—make sure the base is very cold before it goes into the ice cream maker. Store covered in the freezer for up to 2 weeks; thaw just 3–5 minutes for easier scooping. Freezing works well—no need to re-churn after thawing. Dietary swap: keep it fully dairy-free and vegan by using maple syrup and ensuring your vanilla is alcohol- and dairy-free if needed.