Mocha Coconut Ice Cream

    1 hour

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

    2 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

    Preparation:30min  ›  Extra time:30min freezing  ›  Ready in:1hour 

    1. Break chocolate into small pieces and place into a small heatproof bowl then 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 then 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 and Ratings
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    Reviews in English (6)


    This was a great tasting recipe but I highly recommend eating the ice cream after its freshly churned, otherwise it freezes very hard and become more icy despite it being properly stored. The ice cream was very smooth and creamy when it was freshly churned. It makes a lot so you may want to consider cutting the recipe in half.  -  01 Aug 2016  (Review from Allrecipes USA and Canada)


    This paleo treat is delicious! Satisfied my chocolate and coffee cravings at the same time.  -  05 Aug 2014  (Review from Allrecipes UK & Ireland)


    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  (Review from Allrecipes UK & Ireland)