Channeling-Contessa-Coconut-Milk-Ice-Cream-2

I’ve been on a major coconut product kick, as made clear by my instagram feed. I now make all my granola with coconut oil, we’ve started throwing a dollop of coconut milk into our smoothies instead of using yogurt, and this weekend marked my first foray into coconut milk ice cream. This seemed like a no brainer to me. I mean, is it just me or it is really hard to believe coconut milk is dairy free when you first open a can? It’s so rich and thick! Of course you’d make ice cream with it. This recipe is incredibly simple and yields great results. The coconut milk churned just like regular ice cream, and once frozen became the farthest thing from your typical vegan dessert. A key thing to note is that the ice cream doesn’t have a strong coconut flavor, like you would think. So if you’re not a coconut lover, I’m gonna venture to say you’ll still like it- especially if you add the coffee. This hot fudge sauce is not vegan, but you could easily forego it and mess around with other chocolate based ice cream mix ins. But if you aren’t vegan, you better be making this hot fudge sauce.

Here’s to a great week and the first CC ice cream recipe of the season! We’ve got so many good posts across the next few days and an especially exciting announcement on Thursday. Let’s do this!

Channeling-Contessa-Coconut-Milk-Ice-Cream Channeling-Contessa-Coconut-Milk-Coffee-Ice-Cream

Coffee Coconut Milk Ice Cream  from The Minimalist Baker
Serves 6

  • 2 15 oz cans full fat coconut milk
  • 3/4 cup regular sugar
  • 3/4 strong brewed coffee
  • 1 1/2 tsp vanilla extract

Combine coconut milk, coffee and sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.Transfer to ice cream maker and prepare according to manufacturer instructions (I let mine churn for about 20 minutes, at which point it was done). Pour into tupperware container, smooth out top, and press plastic wrap directly to the ice cream. Cover with tupperware lid. Let harden for several hours in freezer. Let stand for 15 minutes at room temperature before serving. Top with hot fudge, sprinkles, etc!

Hot Fudge Sauce adapted slightly from Smitten Kitchen
Yields 2 1/2 cups

  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3 cup sugar
  • 6 tablespoons corn syrup
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 tablespoons strong brewed coffee (optional)

Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.

Remove from heat and cool for 15 minutes. Stir in the vanilla and coffee and serve warm over ice cream.

  1. oh yes, these look divine! Love to hear you enjoyed the ice cream so much. So tasty ESPECIALLY covered in hot fudge.

    • Clara

      Thanks so much for the recipe, Dana! It was SO easy.

  2. This looks delicious! I’m hoping to get the ice cream attachment for my Kitchenaid for the summer so I can try to make my own. This will definitely be on my list!

  3. This is just too perfect! I believe ho fudge sundaes were created for the cool May days of summer, before it’s way to hot to eat anything warmer than room temperature : )

    • Clara

      I know what you mean, Abby! This sauce is so good though- richly deep and fudgey, exactly how you want it.

  4. Amy

    Yum! I just licked my computer screen – – where the chocolate is dripping down the side of the bowl…It looks so delicious!

    • Clara

      Haha that little drip made for such a good photo op!

  5. LOVING coconut milk based ice creams these days – I’ve been looking for a great vegan ice cream recipe so this def fits the bill. Can’t wait to try it!

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  8. Miss Biss

    I’m non-dairy, so I ‘ll make the hot fudge sauce with Earth Balance coconut spread instead, and omit the pinch of salt. YUM!!
    I’m making coconut milk- mango- ginger ice cream for the church picnic tomorrow. Wish me luck!
    Last year I made coconut-ginger-peach. Sheer heaven in a bowl.

    • Jill

      Don’t you just love the Earth Balance spread! I was going to post this suggesstion but then I saw that you already did.

  9. Miss Biss

    Also THANK YOU for the coffee ice cream recipe! I crave it from the good old days, and can hardly wait to try it!

  10. I discovered your site via Camille Styles and have spent the last 2 hours browsing! So beautiful and inspiring. I’ ve been using coconut oil and coconut milk since forever! I’m from Kerala and it’s a cornerstone of our cuisine. Coconut milk really is great- and it doesn’t leave a strong coconutty taste in cake or ice cream like you’d think. I made vegan choc cupcakes with coconut milk and they turned out amazing. I’ve added this to my Springpad- will get my hands on an ice cream maker and try it out!!

    • Clara

      Hi Meenakshi- I’m so touched, and so glad you found us! Those cupcakes sound delicious. I made a coconut cake using coconut milk a few weeks back and it was so incredibly moist- I’m definitely planning to incorporate it in to lots more baked goods.

  11. Jennifer

    Do you think it would come out okay if I used maple syrup as a sugar substitute?

    • Clara

      Hi Jennifer! I haven’t tried it, but I can’t see why not. The syrup would freeze well, so I say give it a try!

  12. Julie

    How does yours freeze? My coconut chocolate almond is hard as a rock in the freezer. It could be the chocolate. I don’t add arrowroot or any gums. Any ideas to soften it? Also, I add rum and dates to coconut milk. It’s so good, but doesn’t freeze as well. Any suggestions? Thanks!

    • Clara

      Hi Julia- Since I didn’t add those mix ins, I’m not really sure how it would impact the freezing of the ice cream. That said, mine was pretty hard too- I had to let it sit on the counter for 8-10 minutes or before serving. Hope that helps!

  13. Jeanneadele

    Julie et al.

    Perhaps the alcohol in the rum is what slowed down the freezing?

    xxoo

  14. Ahh, isn’t ice cream the best thing on a hot day? Your pictures of this coconut milk ice cream are making me wish I had an ice cream maker!

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  17. Cinde

    The intro said to use sugar in liquid form (which made me think of sweeteners like agave, maple syrup, etc.) yet some of the recipes call for ‘sugar’ or ‘regular sugar’. Can the ‘regular sugar’ be exchanged for one of the liquid sugars I just mentioned?

    • Clara

      Hi Cinde- I’m not sure where in the intro you’re talking about…? Do you mean for my recipe, or the version from the minimalist baker? Or are you talking specifically about the hot fudge sauce?

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  19. Hi, the whole thing is going sound here and ofcourse
    every one is sharing facts, that’s truly fine,
    keep up writing.

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  21. Rose sambrook

    Just made this and it was a real hit, perfectly coffee-y and sweet and all the goodness of dairy without guilt! Loved it thanks !!!

    • Clara

      I’m so glad, Rose! xx

    • Clara

      Fabulous! Thank you so much for letting me know- I love hearing from people who made my recipes.

  22. Bernie

    I found your receipe under the guidelines as “Vegan” ice cream. Butter nor sugar is under the guidelines of “Vegan” try using “Earth Balance” in place of butter and/or Agave, Stevia or other vegan sugars. I think your receipe is great but, it’s not a Vegan recipe.

  23. Sierra

    Just made this and it’s delicious! I added a lot more coffee (ground espresso powder) as the flavour wasn’t strong enough for me and a teaspoon of unsweetened cocoa powder for a hint of chocolate. Yum! Thanks for sharing the recipe.

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