Perfect Combination

Cool down in the late summer/early fall South Texas heat with creamy coconut milk and coffee ice cream.

By: Mandy Ashcraft
Photo by: Dustin Ashcraft

While summer winds down to fall weather in most of the country, the heat blazes on in South Texas for a while longer. If you’ve been looking for a reason to dust off your old ice cream maker, this is it.

Coconut milk makes a fantastic dairy-free ice cream, and this one is swirled with the rich flavor of coffee. The summer heat is no match for the perfect combination of sweet and cool. (Note: This recipe requires the mixture to cool several hours before adding to ice cream maker, so be sure to plan ahead!)

– 2 13.5-ounce cans coconut milk, full-fat
– 2/3 cup turbinado sugar (“Sugar in the Raw”)
– 3/4 cup brewed coffee, preferably bold roast
– 2 teaspoons vanilla extract

1. Over medium heat, stir together coconut milk, sugar and coffee until smooth and well combined. Remove from heat, and stir in vanilla extract. Pour into a container and refrigerate 6 to 8 hours or overnight.

2. Ice cream makers can vary in their usage directions, so be sure to read the directions for your model. Pour the thoroughly chilled coconut milk mixture into your machine and allow it to churn as directed by your own machine.

3. Once ice cream reaches desired consistency, it is ready to be served. To save for later, simply scoop into a freezer-safe container with a lid. Allow to rest at room temperature for 20 minutes before serving from the freezer, as it freezes harder than dairy ice cream.

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