Mocha coconut ice cream

    1 hour

    This rich, creamy, chocolate ice cream with hints of coconut and coffee is dairy-free.


    12 people made this

    Serves: 8 

    • 280g plain dark chocolate
    • 2 (400ml) tins coconut milk
    • 4 dessertspoons strong brewed coffee or espresso
    • 1 teaspoon vanilla extract
    • 1 pinch salt

    Prep:30min  ›  Extra time:30min freezing  ›  Ready in:1hr 

    1. Break chocolate into small pieces and place into a small heatproof bowl; place the bowl over hot water and stir occasionally until chocolate is melted and smooth.
    2. Whisk coconut milk, coffee, vanilla and salt together in a bowl; whisk in the melted chocolate until smooth.
    3. Freeze in canister of ice cream maker according to manufacturer's instructions.


    You can make this recipe up to a day ahead through step 3, then keep the mixture cold in the refrigerator until ready to freeze.

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    Reviews in English (6)


    This paleo treat is delicious! Satisfied my chocolate and coffee cravings at the same time.  -  05 Aug 2014


    Substituted one of the cans of coconut milk with a can of coconut cream, poured ice cream into a spring form pan with an oreo cookie base. Absolutely delicious home-made ice-cream cake!  -  18 Aug 2017


    It’s really tasty ; I didn’t expect the texture of a low fat dairy free ice cream to be that smooth and satisfying. Thanks for sharing!  -  05 Aug 2014