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!

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

All you fellow coffee addicts will relate to this: Sometimes, you’re left with that sludge at the bottom of your pot of coffee that you don’t reeeeeeally want to drink (because it’s gritty and gives you heart burn), but you hate to see it go to waste…THAT’S the stuff you want to use in this ice cream! No reason to trouble yourself brewing a whole new pot…simply use whatever it left at the bottom of your morning brew. THAT’S efficient use of resources. Fist bump, high five, winky face.

Sidenote: Did you all know you can get an ENTIRE can of coconut cream (coconut cream is the thick stuff that coagulates at the top of your cans of coconut milk…it’s basically the fattiest of the fattiest)??  I recently discovered it in the grocery store and instantly knew I’d be making ice cream with it.

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 blender and blend until smooth. I recommend chilling the brewed coffee until it’s cold before adding it to the blender, lest you heat up the other ingredients and need to refrigerate the whole dang base. You’re aiming to keep the ice cream base cooler than room temp before it goes into the ice cream maker, and if you have the time and patience to refrigerate it first, I say go for it! All this to say: pour that ice cream base into your ice cream maker, let it churn, and have yourself a bowl o’ Joe cream.

Real quick: You guys, I put brewed (and cooled) coffee, instant coffee, and coffee grinds (grounds that have been brewed) in this ice cream. You can definitely leave the grinds out, as they aren’t super necessary for flavor – I simply added them to give a sort of java chip effect. So long as you don’t skip the actual coffee and instant coffee, you’re good to go. And feel free to coffee-to-taste here…add more insta-coffee for a bolder ice cream.

And that’s it!
It’s vegan!

It’s Paleo!

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



  1. Place the bowl of your ice cream maker in the freezer overnight.
  2. Add all of the ingredients to a blender and blend until smooth. Taste the ice cream base for flavor and add more pure maple syrup and/or instant coffee to taste.
  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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  1. Sarah @ Making Thyme for Health

    I’ve seen cans of coconut cream at the store and wondered if it was actually the same as the cream that you use from a chilled can of milk. I guess it should have been obvious that is was but thank you for confirming it anyway, lol! That is seriously mind blowing information.

    I’m not a coffee drinker but I have a feeling I would love the flavor in a dreamy, creamy dessert like this. Also, I just showed it to Brandon (aka Mr. Coffee Connoisseur) and he went nuts for it so that means I’m going to have to make it soon!

  2. marcie

    I’m a total coffee snob, and I want my coffee nice and robust with no sweeteners! I don’t go for those sugary seasonal ones any more. This ice cream is right up my alley with the coconut cream! Delicious and pinned!

  3. Adrienne

    I know this comment is a little late in comparison to when your post was made, but I’d like to report that upon tasting this ice cream, the clouds parted, and little angels flew down from heaven and danced on my taste buds.

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  8. Bonnie

    I don’t have an ice cream maker. Can I do this the same as the mint chocolate chip ice cream recipe that you have posted ( stir every hour in the freezer- I making that recipe now I’m super excited but love coffee ice cream so I’d love to try this recipe as well).


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