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Coffee Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

Coffee Dairy-Free Ice Cream

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Hi Bold Bakers!

Coffee is a flavor that I’m a huge fan of. Both because it is a bit bitter but also has a really strong, rich flavor. When I was a young kid I would ask my mum to get me a coffee cake for my Birthday, that’s how much I loved it. Also I started drinking coffee at a young age. I would heat up dried coffee granules with milk and drink it on Saturday mornings. Now, I can personally prove that coffee does not stunt your growth because I’m 5′ 11″ tall.

This ice cream is made using my same tried and tested method as my 2 Ingredient No Machine Ice Cream One of the 2 ingredients is my Coconut Condensed MilkThe second ingredient is coconut solids.

Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries. 

Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat and it has to be coconut milk, not coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.   

Coffee Dairy-Free Ice Cream

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Dairy-Free Coconut Ice Cream (No Machine) - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.


3.75 from 4 votes
Coffee Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.
Coffee Dairy-Free Ice Cream
Prep Time
45 mins
Total Time
45 mins
 
Servings: 2 pints
Author: Gemma Stafford
Ingredients
  • 1 recipe of coconut condensed milk
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • ¼ cup strong coffee , chilled
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
  2. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
  3. Add the condensed coconut milkand whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired then add in the coffee and whisk until combined and even in color.
  4. Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
  5. TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Recipe Notes

Coconut cream will not work for this recipe
Use full fat milk. Low fat doesn’t contains enough fat to create solids.

 

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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16 Comments

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  1. Bell on July 20, 2018 at 10:22 pm

    How many grams or cups of cream of coconut that we need?

    • Gemma Stafford on July 21, 2018 at 1:47 pm

      Hi,

      The recipe is just above where you left this comment.

      Best,
      Gemma.

  2. kilam on June 14, 2018 at 1:55 am

    what is recipe of coconut condensed coconut milk??? can it be substituted with coconut cream??

    • Gemma Stafford on June 14, 2018 at 7:45 pm

      Here’s the recipe for coconut condensed milk.

      You can’t substitute it for coconut cream. It needs to be condensed milk.

      Gemma.

  3. Aathiqa on July 15, 2017 at 9:31 pm

    Hey gemma,
    In my country there is no tinned coconut milk here,so can i take original coconut and take milk from that..will that work..can u also say how can i take milk from the coconut…

    • Gemma Stafford on July 16, 2017 at 2:27 am

      Hi there,
      I cannot answer this, I apologize. I think there are other bold bakers who will be able to help with this question!!
      Where i live coconuts are not so available as they are where they grow, so we would not have the processes for making out own milk. The cream and the water should separate in the same way when you make your own, and you do process the water and the flesh, but i am not sure of the technique used in homes. I think it will be a matter of blending all of it together in a blender, but there may be other advice!
      Hope this helps in some way!
      Gemma 🙂

  4. Ann on April 15, 2017 at 5:31 pm

    My coconut milk has 14 grams of fat. Will that work?

    • Gemma Stafford on April 17, 2017 at 2:47 am

      Hi Ann,
      What matters is that it sets up in the can, separating from the water. If it is homogenized it will not separate so it will not work.
      When you shake the can you should not hear it sloshing around,
      Gemma 🙂

  5. RachaelC. on April 6, 2017 at 7:53 am

    I can never find the coconut milk is there a specific brand you use?

    • Gemma Stafford on April 7, 2017 at 12:11 pm

      Hi Rachael,
      this depends on where you live.
      I tend to buy it in ethnic stores when I can. Otherwise I look for an organic one. If you shake the can in the store you will find the one which has separated. it will not slosh around! that is how I know it is the right one. This works for me!
      Gemma 🙂

      • Barbara on June 25, 2018 at 1:56 pm

        All Wal-Mart’s Cary coconut milk

        • Gemma Stafford on June 26, 2018 at 2:09 am

          Hi Barbara,
          This is true, and different types too. Look for an organic one if possible, and one which has not been homogenized. That is what works best.
          Gemma 🙂

  6. Khadiza on February 1, 2017 at 4:23 am

    Perfect!! Wanted to try this for a long time. Thanks a lot <3 🙂
    Btw, can i make this using your previous ice cream base instead of the dairy-free one??

    • Gemma Stafford on February 2, 2017 at 8:30 am

      Yes, but there is a coffee recipe already in the file. Check it out!
      Gemma 🙂

  7. Nana Alaba on January 31, 2017 at 2:59 am

    This is so easy to make thanks to you Gemma Stafford ❤

    • Gemma Stafford on January 31, 2017 at 4:10 pm

      delighted you like it 🙂

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