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Coffee Ice Cream with Chocolate Cookies

"I love making ice cream with coconut milk because it’s so easy, and the subtle coconut flavor goes just perfectly with coffee and chocolate," says Earthbound Farm co-founder Myra Goodman. "Full-fat coconut milk makes a rich and deeply satisfying ice cream very similar in texture to gelato. If you’re very concerned about calories, try lite coconut milk (nutritionals for both are at the end of the recipe). The ice cream will be lighter and a little icy, but still good."

Note: Allow at least 5 hours churn & freeze time for the ice cream to be ready to eat.

"It’s a great make-ahead dessert," says Myra. "This recipe uses my Chocolate, Chocolate Chunk Walnut Cookies, but I’ve also tried it with bits of brownies from our Farm Stand (the recipe from my cookbook, Food to Live By) and it was fabulous!"

And it's vegan, too!

Note: This recipe yields about 1-1/2 quarts of ice cream.

Prep time: 15 min | Cook time: 5 min | Total time: 20 min | 12 Servings


3 cups

Regular (full-fat) coconut milk

⅔ cup

granulated sugar

2 Tbsp

+ 1/2 teaspoon instant coffee granules (regular or decaf)

1 tsp

pure vanilla extract


Chocolate, Chocolate Chunk Walnut Cookies (see recipe link above, very coarsely chopped, about 2-1/2 cups)


Place 3 cups of coconut milk in a small saucepan and add the sugar and instant coffee. Heat the mixture over medium-high heat, whisking constantly, until the milk is smooth and the sugar and coffee have dissolved. Immediately remove from the heat and add the vanilla, stirring until smooth.

Transfer the mixture to a large bowl that will fit in your refrigerator and freezer, and refrigerate until completely cold, at least 2 hours.

Transfer the cold coconut milk mixture to an ice cream maker and freeze according to the manufacturer’s instructions until the mixture is the texture of soft-serve ice cream (about 15 minutes). Transfer the ice cream back into the clean large bowl, and stir in the cookie pieces until well combined. Place the bowl in the freezer for 30 minutes. Stir again for at least one minute, and then transfer the ice cream to a 1-quart container (or 2 1-pint containers), and freeze until solid, about 2 to 4 hours.

Using regular coconut milk: Calories per serving (1/2 cup) 240, Fat 17 grams, Cholesterol 0 mg, Sodium 45 mg, Carbohydrates 24 grams, Fiber 2 grams, Sugars 18 grams, Protein 2 grams.

Using lite coconut milk: Calories per serving (1/2 cup) 180, Fat 9 grams, Cholesterol 0 mg, Sodium 45 mg, Carbohydrates 24 grams, Fiber 1 gram, Sugars 18 grams, Protein 1 gram.

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