Easy No-Churn Cold Brew Coconut Milk Ice Cream (Vegan!)
A simple, no-churn, dairy-free and vegan ice cream recipe using just four ingredients: full-fat coconut milk, cold brew coffee, coconut sugar, and vanilla extract. It requires no ice cream maker, relying on whisking and freezing to achieve a creamy texture. Perfect for a refreshing summer treat or cozy evening dessert.
Equipment
- bowl Medium
- Whisk
- Freezer-safe container Loaf pan or shallow container recommended
- Plastic wrap
- Lid or foil For container
- Scoop
Ingredients
Ingredients
- 2 cups Full-Fat Coconut Milk From a can, well-shaken and chilled
- 0.5 cup Cold Brew Coffee Chilled, strong preferred
- 0.33 cup Coconut Sugar Or other granulated sugar
- 1 tsp Vanilla Extract
Instructions
- Start with your coconut milk and cold brew already chilled in the fridge. This helps everything freeze faster and prevents ice crystals.
- In a medium bowl or even directly in the container you plan to freeze it in, whisk together the cold coconut milk, cold brew coffee, coconut sugar, and vanilla extract. Whisk well until the coconut sugar is mostly dissolved. It might take a minute or two.
- Pour the mixture into a freezer-safe container. A loaf pan or a shallow container works great as it helps it freeze faster. Cover the surface directly with plastic wrap (this prevents ice crystals!) and then cover the container with a lid or foil.
- Pop it into the freezer. For best results and a smoother texture without an ice cream maker, try to stir or whisk the mixture every 30-60 minutes for the first 2-3 hours. This helps break up ice crystals as they form. If you forget or can't do this, it will still freeze, but might be a bit icier.
- Let it freeze completely, which usually takes at least 6-8 hours, or preferably overnight, until it's scoopable.
- Let it sit out at room temperature for a few minutes to soften slightly before scooping. Then, dive in and enjoy your homemade cold brew coconut milk ice cream!
Notes
Chill ingredients first for faster freezing and to prevent ice crystals.
Whisking/stirring every 30-60 minutes during the first 2-3 hours of freezing helps create a smoother texture by breaking up ice crystals.
Covering the surface directly with plastic wrap before the lid/foil prevents ice from forming on top.
Allow sufficient freezing time, preferably overnight.
To store: Keep in an airtight freezer-safe container for up to 1-2 months.
If ice cream is too hard, let it sit at room temperature for 5-10 minutes or run scoop under hot water before scooping.
Do not use hot coffee; use chilled cold brew or strongly brewed and cooled coffee.
Whisking/stirring every 30-60 minutes during the first 2-3 hours of freezing helps create a smoother texture by breaking up ice crystals.
Covering the surface directly with plastic wrap before the lid/foil prevents ice from forming on top.
Allow sufficient freezing time, preferably overnight.
To store: Keep in an airtight freezer-safe container for up to 1-2 months.
If ice cream is too hard, let it sit at room temperature for 5-10 minutes or run scoop under hot water before scooping.
Do not use hot coffee; use chilled cold brew or strongly brewed and cooled coffee.