Paleo Espresso Ice Cream
Indulge in the rich, creamy decadence of Paleo Espresso Ice Cream—a dairy-free dessert that perfectly balances bold coffee notes with the natural sweetness of honey. Made with full-fat coconut milk and coconut cream, this recipe captures the luxurious texture of traditional ice cream while staying paleo-friendly. Freshly brewed espresso adds depth of flavor, while a hint of vanilla extract and sea salt elevate the taste. With a velvety custard base made from gently tempered egg yolks, it’s a treat as satisfying as your favorite café latte. Ready in just 15 minutes of prep time (plus chilling and churning), this paleo ice cream is a must-make for coffee lovers looking for a healthier dessert option. Serve it solo or top it with a sprinkle of cacao nibs for an extra hint of indulgence!
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Recipe Information
Ingredients
- 2 cups Coconut milk, full-fat
- 1 cup Coconut cream
- 1 cup Espresso, freshly brewed
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Sea salt
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the coconut milk and coconut cream. Heat over medium heat until it begins to simmer. Do not let it boil.
Once the coconut milk mixture is warmed, add the freshly brewed espresso, honey, vanilla extract, and sea salt. Stir until fully combined.
In a separate bowl, beat the egg yolks until they are slightly thickened and lighter in color.
Slowly temper the egg yolks by adding a ladle of the hot coconut milk mixture while whisking constantly. This will prevent the yolks from scrambling.
Gradually add the tempered yolks back into the saucepan with the rest of the coconut milk mixture, stirring continuously.
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Remove the saucepan from the heat and let the mixture cool at room temperature for about 30 minutes.
Once cool, cover the mixture with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 236.5 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 199 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
