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Cold Brew Coffee and Coconut Milk Ice Cream

Cold brew coffee and coconut milk ice cream made with a cooked custard base for a thick, velvety texture. Deep, intensely roasted cold brew gets churned into dairy-free tropical creaminess for scoopable frozen dessert.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk base
  • 2 can (13.5 oz) full-fat coconut milk Full-fat coconut milk for best tropical richness and thick texture.
  • 0.75 cup cold brew coffee concentrate Use strong concentrate for an intensely roasted coffee flavor.
  • 0.75 cup granulated sugar or maple syrup Use granulated sugar for classic sweetness or maple syrup for a caramel note.
  • 1 tbsp arrowroot or cornstarch Helps thicken the base for a creamy churn.
  • 1 tsp vanilla extract Adds rounded flavor to the coffee-coconut blend.
  • 0.25 tsp salt Balances sweetness and boosts coffee flavor.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the base
  1. Whisk the coconut milk, cold brew concentrate, sugar (or maple syrup), arrowroot (or cornstarch), vanilla, and salt together in a saucepan until smooth.
  2. Heat over medium heat, whisking constantly, until the mixture thickens slightly and the sugar dissolves—about 5 minutes.
Chill
  1. Cool the mixture completely over an ice bath, stirring occasionally so it drops quickly in temperature.
  2. Refrigerate at least 4 hours until very cold.
Churn and freeze
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
  2. Freeze until scoopable, then serve with an extra drizzle of cold brew concentrate.

Notes

Pro tip: choose a strong cold brew concentrate you love, because its flavor stays bold through freezing. Store in a sealed container in the freezer for up to 2–3 weeks; thaw 5–10 minutes before scooping for easier texture. Freezer yes—best texture if eaten within the first 2 weeks. Dietary swap: keep it dairy-free as written; for lower sugar, use maple syrup and reduce slightly, but note the texture may soften.