Dairy Free Coffee Ice Cream
Rich, creamy coffee ice cream feels like it should be off-limits without dairy, but full-fat coconut milk changes everything. Its natural fat content creates a custard base that churns up impossibly smooth and scoopable, with none of the icy texture that plagues lesser dairy-free frozen desserts. Two tablespoons of instant espresso powder deliver a bold, café-worthy coffee flavor that comes through in every single bite. The process is a proper custard — tempering egg yolks, cooking to the right temperature, straining for silkiness — so the result genuinely rivals anything you'd find at a scoop shop. Chilling the base overnight before churning is worth every minute of patience, and the finished ice cream firms up beautifully in the freezer. This recipe makes six generous servings, so it's perfect for a dinner party finish or just keeping a stash in the freezer for whenever the craving hits.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup granulated sugar
- 2 tbsp instant espresso powder
- 4 pasteurized egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the coconut milk, sugar, espresso powder, and salt in a medium saucepan over medium heat, whisking until the sugar and espresso powder are fully dissolved, about 3–4 minutes. Do not let the mixture boil.
- 2
Whisk the pasteurized egg yolks in a medium bowl until smooth. Slowly ladle about 1 cup of the warm coconut milk mixture into the yolks while whisking constantly to temper them, then pour the tempered yolk mixture back into the saucepan.
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