How long should I cold brew the coffee and coconut milk?

You should cold brew the coffee grounds in lite coconut milk for 12 to 48 hours in the fridge, stirring or shaking occasionally.

Can I use maple syrup instead of dates in this ice cream?

Yes, the recipe suggests using 1/4 cup of maple syrup as an alternative to 6-8 soft pitted medjool dates for sweetening.

What's the easiest way to strain the cold brew coffee mixture?

A nut milk bag is recommended as the easiest option for straining the coffee/coconut milk mixture, though a fine mesh strainer or multiple layers of cheesecloth also works.

How do I achieve a soft-serve consistency versus firm ice cream?

For soft serve, blend the frozen ice cubes in a high-speed blender and eat immediately. For firmer ice cream, spoon the blended mixture into a freezer-safe container and freeze until scoopable.

Is chilling the blended ice cream mixture before freezing necessary?

Chilling the blended mixture in the fridge for an hour or two is optional, but can help create a smoother texture when freezing.

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Cold Brew Coffee and Coconut Milk Ice Cream
[Vegan]

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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Creamy scoops of vegan Cold Brew Coffee and Coconut Milk Ice Cream, garnished with whole coffee beans, served in a chilled bowl.

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Cold Brew Coffee and Coconut Milk Ice Cream [Vegan]

Dairy Free

Vegan

The cold brew technique is combined with creamy coconut milk to create the most delicious and authentically coffee-flavored ice cream.

Ingredients You Need for Cold Brew Coffee and Coconut Milk Ice Cream [Vegan]

1 can coconut milk (or 1 1/2 cups high-protein plant milk)
1/2 cup ground coffee
1 can full fat coconut milk or coconut cream
6-8 soft pitted medjool dates or 1/4 cup maple syrup
1 tablespoon vanilla extract
pinch of salt

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How to Prepare Cold Brew Coffee and Coconut Milk Ice Cream [Vegan]

Add the coffee grounds to a large jar or lidded container, and pour in the lite coconut milk or high-protein plant milk. Stir or add the lid and shake. Set in the fridge for 12 – 48 hours. I like to give it a stir or shake a couple times during the brewing phase.
Strain the coffee/coconut milk mixture through a fine mesh strainer, multiple layers of cheesecloth over a strainer, or a nut milk bag (nut milk bag is the easiest option here if you have it).
Add your strained coffee coconut milk and the remaining ingredients to your blender. Blend until very smooth. Chill the mixture in the fridge for an hour or two, but this is optional.
If you have a high speed blender, pour ice cream mixture into 3 silicone ice cube trays (or any shallow container) and freeze. Once frozen, pop the cubes into your Vitamix and blend, using the tamper to push the cubes into the blades. Once blended, you can eat it immediately as soft serve or spoon the mixture into a freezer safe container and freeze until firm enough to scoop.