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Paleo Coffee Ice Cream

Dairy-free, refined sugar-free coffee ice cream made with coconut milk is a creamy paleo-friendly dessert.

Paleo Coffee Ice Cream - a dairy-free, refined sugar-free, healthier version of the classic desser

 

Coffee…it’s more than just a really great beverage…

…it’s a lifestyle.

Mostly, I’m a coffee purist and don’t go wild and crazy over sugary espresso drinks at coffee shops. Sure, I’ll enjoy a homemade PSL or CM after first drinking my daily half-a-pot of Joe as a sort of coffee dessert to my coffee entree, but generally, I aim for volume – a super sweet, milked out drink just doesn’t satisfy when I want my tongue buds to be dazzled by something pure, big and bold.

While I’ll be the first to admit I’m a coffee snob, always on the prowl for the perfect mug, coffee desserts are a whoooole ‘nother ball game. Here’s where you can lay the coffee smack down six ways from Sunday and I.will.take.it!

Which leads me to my next point: coffee ice cream. Can you dig? I can dig. In fact, coffee ice cream is on my Top 5 List of Favorite Ice Creams.

And you guys…this homemade coconut milk version of cup o’ Joe ice cream is MEGA.

 

Paleo Coffee Ice Cream - a dairy-free, refined sugar-free, healthier version of the classic dessert

Made with coconut milk, coconut cream, instant coffee, and pure maple syrup, this recipe is easy to whip up at a moment’s notice. I used to make my ice cream without egg yolks but recently became an egg yolk convert…it just makes the ice cream so thick, creamy and delectable. If you’re vegan, you can skip the egg yolks and simply blend everything together in a blender to keep it egg-free.

Paleo Coffee Ice Cream - a dairy-free, refined sugar-free, healthier version of the classic dessert

 

All you do to prepare the ice cream base is toss everything in a saucepan, whisk it consistently over medium heat just until the mixture begins to steam (don’t bring to a boil). Once it’s steamy, remove it from the heat and allow it to cool to enough to put in the refrigerator. Then, transfer the ice cream base to a sealable container and refrigerate until it is completely chilled. You definitely want the ice cream base nice and cold before you add it to the ice cream maker, or else it won’t churn into nice thick creamy goodness properly.

You can add more or less pure maple syrup depending on how sweet you like your sweets. You can also replace the pure maple syrup with equal parts zero-sugar sweetener, such as Stevia or Swerve to make this sugar-free.

And that’s it!

It’s more than just an ice cream…it’s a lifestyle.

Paleo Coffee Ice Cream - a dairy-free, refined sugar-free, healthier version of the classic dessert

Paleo Coffee Ice Cream - a dairy-free, refined sugar-free, healthier version of the classic dessert

Paleo Coffee Ice Cream

Prep Time: 50 minutes
Total Time: 50 minutes
Author: Julia

Recipe updated 7/2

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Ingredients

Instructions

  1. Place the bowl of your ice cream maker in the freezer overnight.
  2. Add all of the ingredients to a saucepan and whisk well. Heat over medium just until the mixture begins to steam, whisking consistently. Don't allow mixture to come to a full boil. Remove from heat and allow ice cream base to cool before transferring it to a sealable container. Refrigerate until completely chilled. 

  3. Transfer ice cream base to your ice cream maker and churn until thick and ice cream maker begins to bog down.
  4. Either serve ice cream immediately for a soft serve consistency, or transfer to a freezer-safe container and freeze 2 hours. Thaw ice cream for 10 to 15 minutes before serving.

Recipe Notes

*You can use decaf! 

 

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lisa

Wednesday 2nd of October 2019

MMMmmmmm! As always, drinking my morning coffee as I read your blog. I would think this would be wonderful as an evening drink. Love the ice ball! As a nurse, I learned to love my coffee cold, or room temp, or any way I could get it. Happy summer, but I’m with you about heat and humidity. xo, jillcoffee lover

joanofark06

Wednesday 8th of May 2019

If anyone likes "coffee" ice cream, then they should know, that the other word for it, is Jamocha! So for a great coffee "jamocha" shake, get in your car and drive to Arby's, and tell them you would like a "small" Jamocha shake, and it's the greatest "ice cream" shake, you'll ever taste! "Small" size, because it looks like a medium! (There's enough there, to be absolutely FULL when your done, IF you can drink/eat it all!!) Well, other than making your own, using the healthiest ingredients, which for me, is ORGANIC everything! Oh, if you really want the calories, they'll ask you if you'd like whipped cream on it, and you can certainly say yes, because it's oh so much better like that! Remember, another word for coffee, is.....? Jamocha!

Roxanne DeVergilio

Friday 3rd of August 2018

Is the coffee made up into liquid form or is it 1/4 cup of instant coffee crystals?

Julia

Friday 3rd of August 2018

Hi Roxanne! It's 1/4 cup instant coffee crystals (so not brewed coffee) I used to make it with brewed coffee but find it tastes richer with instant coffee grinds. :)

denise a strife

Sunday 15th of July 2018

Is there a sugar free coconut cream? Otherwise it is loaded with sugar isn't it?

Julia

Sunday 15th of July 2018

Hi Denise, All canned coconut cream is sugar free (this is the kind I buy: https://amzn.to/2uq792O). Hope this helps!

Sheryl

Saturday 30th of June 2018

I made this icecream today, but my cold coconut milk and cream curdled in the blender. Could my coffee have been too warm when I added it? I was wondering if you had an explanation for why the milk/cream might curdle. Even though it was curdled, I put into the ice cream maker anyway. Then about half-way through the freezing process, I poured the thickened mixture back into the blender and mixed on high. Then I transferred back to the freezer and finished the ice cream. Blending the second time helped, but there are still tiny "curds" throughout the ice cream. I'm going to serve it anyway because the flavor is great! It just doesn't look like your pictures!

Julia

Monday 2nd of July 2018

Hi Sheryl,

What type of coconut milk did you use? I use the full-fat coconut milk from a can and haven't experienced curdling but it could be that we used different brands. I also just updated the recipe, as I've been making my coffee ice cream a bit differently recently. The new recipe may work out better for you as well. Hope this helps!

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