Mocha Coconut Ice Cream

Mocha Coconut Ice Cream


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


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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