• 2 cans coconut milk
  • 5.4 OZ coconut "cream" {or 1 can regular coconut milk}
  • 2-3 tbsp. instant freeze coffee granules
  • or 1/4 cup strong brewed coffee cooled
  • 3/4 cup date sugar *{candida free read notes}
  • 1 tbsp. vanilla extract
  • pinch fine Himalayan sea salt
  • 1/2 cup chocolate chips
  • *You will need an ice cream maker

Maybe I should apologize upfront for this post because I am absolutely, uncontrollably, bewitched by the flavor of coffee!  I have posted coffee muffins {learn more} coffee smoothies {learn more}, coffee bars {learn more}, and well now coffee ice cream!

Except, now I am thinking after I tasted this cold, creamy blend of flavors……..I am actually “sorry” I didn’t attempt this sooner.  Your taste buds will be enraptured by this AMAZING ice cream and your blood sugar will be intact without a sugar high.  Now if you use the real coffee {with caffeine} you may have that extra energy boost {wink wink}!

Below you will see the actual brand of instant decaf freeze dried coffee I used and the coconut cream for this recipe.  I can promise you this I will be experimenting in the kitchen with my ice cream maker!  If you don’t have one I promise you this you will not regret running out and buying one pronto!


Chocolate Chunk Coffee Ice cream {dairy, egg, & refined sugar free}
Prep time

Cook time

Total time


Serves: 6

  • 2 cans coconut milk {full “good” fat or classic}
  • 5.4 OZ coconut “cream” {or 1 can coconut milk}
  • 2-3 tbsp. instant freeze dried coffee granules
  • or ¼ cup strong brewed coffee cooled
  • ¾ cup date sugar *{candida free read notes}
  • 1 tbsp. vanilla extract
  • pinch fine Himalayan sea salt
  • ½ cup chocolate chips {I use lily’s stevia sweetened}

  1. In a medium bowl or electric mixing bowl blend everything except the chocolate.
  2. Add the chocolate chips/chunks.
  3. Using your ice cream maker {I use the Cuisinart} follow the simple directions.
  4. Keep in mind the ice cream canister needs to be frozen over night to work.
  5. It usually takes 20 minutes for liquid to form a ball of ice cream in frozen canister.

I have attempted this 3 different ways, with grass fed cows milk & sucanat, coconut milk, stevia and with date sugar. Each recipe captivated my taste buds!! If you don’t like coffee flavor you could omit it. If you use 3 tbsp. of freeze dried coffee granules it will be on the strong side. Please use the BPA free cans of coconut milk. *For a Candida free recipe you would omit the date sugar and use stevia. Add ⅛ teaspoon stevia when mixing ingredients in first step. Taste and add small dashes to taste.


I was going to only use one picture in the post like I normally do but I just couldn’t help myself and had to use another delicious one!

With a Spoonful of Healthy Ice Cream,





This is what I used in my recipe:


Coconut Cream


Organic Decaf Coffee







Coconut Milk

Coconut Milk