Easy coffee coconut milk ice cream

Coffee Syrup Ice Cream

This easy, no churn recipe results in a delicious treat, made even better with more Coffee Syrup drizzled on tip!  Recipe adapted from Good Housekeeping Coconut Ice Cream recipe.


  • 2 cups heavy cream
  • 1/4 cup sweetened condensed milk
  • 1/4 cup Coffee Syrup
  • 1/2 cup coconut milk
  • 1/2 tsp Diamond kosher salt

In  a stand mixer with whisk attachment (or hand mixer), beat heavy  cream at high speed about 3-4 minutes until stiff peaks form. 

In a separate bowl, whisk together condensed milk, coffee syrup, coconut milk, and salt until smooth. 

Gently fold in about  1 cup of the whipped cream until combined, then fold in remaining whipped cream.

Pour ice cream mixture into 5x9" loaf pan or pullman pan and freeze, uncovered, until set - about 4 hours.

Serve or cover tightly with plastic wrap and freeze for up to 2 weeks.