This deliciously healthy coffee ice cream is decaffeinated, dairy-free, and fruit-sweetened using only four whole food ingredients. So easy and quick to make!
Coffee ice cream is the perfect flavor to make with coconut cream. This substitution saves the day when you are low on dairy cream, which (to me) works best for other flavors such as homemade vanilla or chocolate ice cream.
Be sure to use decaf coffee for your homemade creation. This way, there won’t be any caffeine issues keeping you up late if you enjoy a bowl in the evening!
I recommend decaf beans (Swiss water process) that you grind fresh yourself. This simple step ensures the best taste and no toxic residues.
The coffee flavor blends exceptionally well with the mild taste of the coconut cream.
To my taste buds, you can barely detect any coconut flavor in the ice cream itself.
I recommend mineral-rich date syrup as the fruit-only sweetener for this treat so those with digestive issues can enjoy it as well.
Using date syrup dials up the digestibility several notches compared with a sucrose sweetener like sucanat, maple syrup, or coconut sugar.
Coffee Ice Cream
Simple recipe using 4 ingredients for healthy, decaf coffee ice cream. Dairy free too!
Ingredients
- 3 cups pure coconut cream about 2 cans
- 3 egg yolks
- 1/2 cup date syrup
- 3/4 cup strong decaf coffee or 3-4 shots decaf espresso
Instructions
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Brew strong decaf coffee and let cool on the counter for 15 minutes.
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Blend the egg yolks, coconut cream and date syrup in a bowl.
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When decaf is cooled, blend with the other ingredients.
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Pour the mixture into your ice cream maker. Follow your model's directions for how long the ice cream is churned.
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When the ice cream is frozen and ready (about 25 minutes for my ice cream machine), pour into a shallow, glass baking dish with a tight fitting lid (for easier scoopability).
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Enjoy a bowl right away or affix the lid and place in the freezer for later.
What do the egg yolks do for the recipe?
The yolks thicken it. Ice cream brands at the store that don’t have egg yolks in them have toxic thickeners typically added instead.
Hi Sarah! I was wondering if you are concerned about making ice cream in an aluminum container with a plastic mixer/dasher? I found a different maker that has a stainless steel bowl. Please share your thoughts, thanks!
The aluminum is not going to be an issue as long as you don’t scratch it and use a metal utensil to scrape it out (which would put aluminum in your ice cream). I use a bamboo spoon.
Scratched aluminum is where people get themselves into trouble.
Thanks for pointing this out … I discussed this in my chocolate ice cream recipe (but neglected to mention it here). I haven’t found an ice cream maker that doesn’t have an aluminum core (because it gets so cold).
I am not concerned about the plastic mixer … I hand wash in warm water with a mild soap. Nothing plastic should ever go in the dishwasher or otherwise be exposed to heat.