Whether you are dairy free or not, you will love this Coconut Espresso Ice Cream. It’s thick, creamy and just the right amount of sweetness. You won’t believe how delicious it is without cream and it requires only five ingredients. {gluten-free, vegan, dairy-free}
This may be the best recipe I’ve made this year; it’s that good. I try to avoid large amounts of dairy because it can upset my stomach and I love ice cream so I’ve been trying to find a delicious replacement.
Well, check that box! This Coconut Espresso Ice Cream is fairly easy to put together and only requires a few ingredients.
Coconut ice cream has been taking over Pinterest and I knew I had to give it a spin. I love the flavor of coconut milk and use it all the time, including this recipe for Two Ingredient Chocolate Pudding with Coconut Whipped Cream. My recipe is based on this one from Minimalist Baker. I absolutely love her site and she’s a brilliant cook. I got the idea for using coconut milk and cream from
I got the idea for using coconut milk and cream from Heartbeet Kitchen. I made several changes including the flavors. I used espresso powder but not a lot. I eat this at night peeps and I need my sleep! It’s safe to say that I add Enjoy Life Chocolate Chips to just about every dessert recipe around here. I’m in love with those things.
Have you ever seen an easier group of ingredients? I think not.
You do have to take that extra step to cook the coconut milks, espresso powder, and honey together in a saucepan. Don’t worry, the kids are home from school so they can do the dishes. Try not to drink this stuff with a straw.
You can use this coconut ice cream as a base to any flavor combination you prefer. Just keep the basics — coconut milk, coconut cream, and honey to your liking. Viola! Leave out the espresso powder and add vanilla, cocoa powder or a fruit puree. Make it vanilla and swirl in your favorite strawberry preserves. The options are endless.
Leave a comment, rate it or tag me at #seasonal_cravings on Instagram. I love seeing what you make!
Notes: This recipe is Paleo and Whole 30 if you leave out the chocolate chips.
Coconut Espresso Ice Cream
Ingredients
- 1 can coconut milk
- 1 can coconut cream
- 1/4 - 1/2 cup honey
- 1 tbsp espresso powder
- 1 cups Enjoy Life Chocolate Chips I used mini and morsels
Instructions
- Turn the burner on medium-high and whisk together the coconut creams, honey and espresso powder.
- The mixture should come to a low bowl. Turn down to low and cook for about five minutes, stirring frequently. You will have to whisk well, bc the coconut milk separates in the can.
- Remove from pan and place in the fridge for several hours. Or you can place the container on the counter in a large bowl of ice. It must be cold before you put it in the ice cream maker.
- Add chocolate chips and stir. You cannot add chocolate chips to a warm coconut mixture or they will melt.
- Pour into your ice cream maker and follow manufacturers directions.
- It took mine about 20 minutes to come together.
- Serve immediately for soft-serve style or place back in the freezer for a hard packed ice cream.
Yummo! Love the idea of using coconut cream and I feel this totally makes this ice cream guilt-free! 🙂
Oh yes, eat as much as you want! No guilt!
Wooooow!!! Now that looks and sounds like my kind of dessert! YUM!!! There simply isn’t enough caffeine in my 10 cups a day :S I so NEED THIS!!!!
I’m with you Lorena. I could drink coffee all day but I have to watch it or I get edgy… Just ask my kids!
I love this ice cream!! I’m a huge fan of coconut milk and love this flavor combo 🙂
Yay! So glad you like it. Have a great day!
I love the flavors you’ve got going on in this ice cream Karen! I need to try this one asap!
Thanks Mary Ann, I hope you love it!
I’ve been wanting some coffee ice cream lately! No churn is my favorite, it’s so fun to make and really easy, too. I love how you used coconut cream in yours. Sounds delish!
Thanks so much Jenna!
Looks fantastic- particularly on a hot day like today!
Thanks Scott! It is super refreshing!
Coconut milk based ice-cream is the absolute best! This looks so so delish! 🙂
YUMMMMM! How creative is this? I love the idea of coconut cream with the assertive flavors of chocolate and espresso.
Thanks so much!
This looks so delicious!!!! I love all the flavors you used in this ice cream. I haven’t seen the coconut ice cream method before, but I am definitely interested in giving it a go.
Thanks!
Hi Karen,
I love that this recipe is so simple and yet so delicious! Your recipes are not only gorgeous but they motivate me to try things I haven’t done yet. I’ve never made ice cream! This has all the flavours I love though so it’s time!
Aw, Robyn that’s so sweet! Thank you!
I’m SO excited to make this!!! Do you think making it using only coconut milk would be ok? I can’t find coconut cream.
The coconut cream is thicker so I’m not sure it will work without it. You could try but I’m not sure it will work. So sorry!
Can Swerve or another calorie-free sweetener be substituted for the honey?