Go Back

Coffee Ice Cream


  • 1 1/2 cups coconut milk
  • 1 1/2 cups milk
  • 3 egg yolks
  • 2 whole eggs
  • 3/4 cup sugar
  • 1 cup coffee make it strong! espresso or double strength


  1. Combine eggs, yolks, sugar in mixer and blend thoroughly for approximately 5 minutes. Heat milk and coconut milk in saucepan until just scorched. Do not let this boil. Turn off heat. Slowly pour 1 cup of milk mixture into egg mixture, beating rapidly with a whisk. Once it is all beaten in, pour the egg mixture back into the saucepan with the remaining milk mixture, while beating with whisk. Heat mixture on medium low, stirring constantly for a few more minutes or until it is thick enough to coat the back of the spoon. Turn of heat. Pour mixture into bowl, cover with plastic wrap and refrigerate until completely cool. After it is cooled, poor mixture into ice cream maker and follow machine’s instructions.

Recipe Notes

The ice cream was soft serve consistency when it was finished in the ice cream machine. I decided to put it into freezer over night before making ice cream sandwiches. The next day, it was frozen pretty solid so I set it out to soften for a while before making sandwiches. I scooped a good size portion onto a cookie, smooshed it with another cookie and individually wrapped them to put back in freezer for later!