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Coconut Espresso Ice Cream

Whether you are dairy free or not, you will love this Coconut Espresso Chocolate Chip 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}
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: coconut espresso ice cream
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 154kcal
Author: Karen Kelly


  • 1 can coconut milk
  • 1 can coconut cream
  • ¼ - ½ cup honey
  • 1 tablespoon espresso powder
  • 1 cups Enjoy Life Chocolate Chips I used mini and morsels


  • 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.


Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 29mg | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.