Who doesn’t love ice cream? And coffee and ice cream together, yoo-hoo!
I mean, it’s cold and creamy and filled with amazing flavor, right? Unfortunately, it doesn’t always agree with me! The gurgling afterwards or other “symptoms” that go along with sugary conventional dairy prevent me from truly enjoying it. Can you relate?
But, I love it so much that I sought out excellent substitutes that taste just as good with none of those side effects (or the hormones and antibiotics that are in conventional dairy).
Fortunately, you can enjoy this amazing treat without conventional diary! I’ve used bananas, almond milk and coconut milk in some of my recipes and they are all great.
This version is made with coconut milk (full fat – and don’t be afraid, this fat is not to be feared as it contributes to a healthy metabolism) but like anything, should be consumed in moderation.
The best part about this recipe, you can add in things like cacao, nuts or almond butter to make it even more dreamy!
You only need 4 ingredients and you don’t need an ice cream maker (although you can use one if you have one).
Enjoy and let me know how you liked it!
- 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3½ cups)
- ½ - ¾ cup raw sugar, depending on preferred sweetness (I used ½ cup)
- ¾ cup strong brewed coffee
- 1½ teaspoons pure vanilla extract
- Combine coconut milk, coffee and raw 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. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for one week in the freezer. Let stand for 15 minutes at room temperature before serving.