Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch

Thanks to unsweetened coconut milk, you will be amazed at how smooth and creamy this nondairy ice cream tastes.

Prep Time:
35 mins
Chill Time:
4 hrs
Total Time:
35 mins
4 1/2 cups


  • 2 13.5 ounce cans unsweetened coconut milk

  • 1 vanilla bean, split lengthwise

  • 1 tablespoon water

  • 2 teaspoon instant espresso coffee powder

  • ¼ cup honey

  • 6 egg yolks

  • 1 recipe Cinnamon-Almond Crunch

Cinnamon-Almond Crunch

  • 1 tablespoon coconut oil

  • 1 tablespoon honey

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon sea salt

  • cup chopped almonds and/or unsalted raw pistachio nuts

  • cup unsweetened raw chip coconut


  1. Pour coconut milk into a medium saucepan, scraping out all of the solids. Scrape seeds from vanilla bean into milk; add vanilla pod. Cook and stir over medium heat just until simmering. Remove from heat. Cover and let stand 5 minutes.

  2. Combine water and espresso powder; stir espresso mixture and honey into milk. Return just to simmering. Remove vanilla pod. In a medium bowl whisk egg yolks until smooth. Gradually whisk in about 2 cups of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F).

  3. Strain milk mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water; stir to cool. Cover and chill 4 to 24 hours.

  4. Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions, adding 2/3 of the Cinnamon-Almond Crunch during the last 5 minutes. Ripen 4 hours. Sprinkle each serving of ice cream with remaining crunch topping.

Cinnamon-Almond Crunch

  1. Preheat oven to 300°F. In a small saucepan combine coconut oil, honey, cinnamon and salt. Cook and stir over medium-low heat until melted and well combined. Add almonds and coconut; toss to coat. Spread mixture into an even layer in a small shallow baking pan.

  2. Bake for 14 minutes or until mixture is nearly dry and evenly browned, stirring twice throughout bake time. Transfer mixture to a large sheet of foil; cool completely.

    Dairy-Free Coconut Coffee Ice Cream
    Matthew Clark

To store:

Store in the freezer up to 1 month.

Nutrition Facts (per serving)

328 Calories
27g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 328
% Daily Value *
Total Fat 27g 35%
Saturated Fat 19g 95%
Cholesterol 138mg 46%
Sodium 124mg 5%
Total Carbohydrate 16g 6%
Total Sugars 11g
Protein 4g
Vitamin C 0.1mg 0%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 105mg 2%
Folate, total 22.9mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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