Coconut Coffee Ice Cream
A sophisticated melange of coffee and coconut to deliciously enlivening your summer ice cream with flavor and a wealth of nutrition.
Recipe type: Dessert
Cuisine: American
Serves: 6-8
  • 2½ cups full-fat coconut milk
  • 2 tsp. gelatin (I use Bernard Jensen's 100% bovine gelatin)
  • 1¼ cream (not ultra-pasteurized)
  • ⅛ tsp salt
  • ¾ tsp. pure stevia OR ⅓-1/2 cup raw honey
  • 1 tbs. vanilla extract
  • 2½ tsp. instant coffee cystals
  • 3 oz. cream cheese
  • 1 tsp. vegetable glycerin (optional, prevents the ice cream from freezing super-hard. You could also use a few tbs. rum/vodka instead.)
  1. *Prepare an ice bath by placing a metal/glass bowl inside of a larger bowl filled with ice
  2. Soften the gelatin in ¼.cup of the cream. Set aside.
  3. Heat remain cream in a saucepan over med-high heat until tiny bubbles appear around the edges.
  4. Put cream cheese, sweetener, salt, vanilla, glycerin, coffee crystals, and coconut milk into the blender.
  5. Whisk the softened gelatin into the heated cream and then add to the blender along with the other ingredients, blend until combined and completely smooth.
  6. Pour the blended mixture through a fine-mesh strainer into the ice bath, stir occasionally until cool.
  7. Refrigerate at least 4 hours before pouring into an ice cream maker, follow manufacturers instructions. Eat right away or tuck extras away into freezable containers for enjoying later.
Needs chilling time.
Note that my photos show adding the coffee crystals in at the end, as the recipe states, however, add them with the rest on the ingredients in the blender.
Recipe by The Nourishing Gourmet at