Adaptogenic Cold Brew Coffee Coconut Ice CreamSkip to Recipe
This coffee ice cream is perfect for your craving if you are sensitive to caffeine or dairy! Adaptogenic Cold Brew Coffee Coconut Ice Cream is so creamy, super smooth, and soothing with heavenly notes of herbal coffee.
Here in Southern California, the days are starting to warm up, which has me longing for a cool bowl of ice cream. I knew that I’d crave coffee ice cream, so I was prepared with my ice cream maker bowl in the freezer waiting for a warm day!
Instead of a warm cozy morning latte like I usually make, it’s time to cool things off a bit and make coffee ice cream! This cold brew coffee ice cream recipe uses herbal coffee similar in flavor to a latte but on a much cooler spectrum. Warm-weather mornings need low-sugar ice cream with herbal coffee and adaptogens!
Cooler Form of Coffee
I used RASA adaptogenic herbal coffee to make the cold brew for this recipe. RASA is absolutely amazing and is jam-packed with adaptogens and herbs. For someone like myself who is highly sensitive to caffeine, but loves chocolatey flavor profiles and the taste of coffee, RASA is the answer. When steeped, the herbs bring out flavor notes similar to that of your favorite cup of coffee.
They also offer a slightly caffeinated blend called Dirty RASA that includes all of the wonderful herbs and adaptogens with a hint of actual coffee. I found that I can drink this blend even with my caffeine sensitivities since there isn’t much coffee and the adaptogens help absorb the caffeine slowly.
I don’t get the jitteriness or increased heart rate from RASA that I usually get with a cup of coffee. It’s absolutely delicious and I can join my love, Dan in his morning coffee routine. To read more about adaptogens and herbal coffee, read my Rose Latte with Adaptogenic Herbs recipe.
Cold Brew Coffee Ice Cream
There’s a little bit of sweetness that comes across as this coffee ice cream melts in your mouth from the coconut cream base. This dairy-free ice cream is perfectly creamy and can be enjoyed by anyone even if they aren’t dairy-free!
Coffee: I used RASA for this specific ice cream, but if you aren’t as sensitive to caffeine, you could definitely use your favorite beans or cold brew to make this recipe.
Sunflower lecithin powder: This ingredient is optional, but I recommend using it as a natural emulsifier.
Make the Coconut Milk Ice Cream
To make the cold brew that I used in this ice cream, steep Dirty RASA in coconut milk in the refrigerator. Plan for it to steep for 24 to 48 hours to allow for full flavor extraction from the herbs and adaptogens into the coconut milk.
Now it’s time to combine the base of coconut cream and the steeped coffee to make this adaptogenic coconut coffee ice cream. I immersed the two together in a blender until completely smooth, and let it sit together in the refrigerator for 1-2 hours to cool down.
I placed the mixture into the ice cream maker and let it run until we got silky smooth ice cream! For extra chocolate, I recommend adding some Lilly’s sugar-free chocolate chips.
Enjoy Your Ice Cream!
Enjoy this cold brew coffee ice cream as a treat in the afternoon, or in the evening after dinner. Sometimes I like to have a scoop with breakfast too! Coffee-flavored ice cream is wonderful any time of day.
I’m super happy with how this recipe turned out! It’s the perfect treat for a warm summer day (or really any day that you like ice cream). The best part about the ice cream? Those who are not dairy-free will also find this ice cream to be extremely magical and delicious so it’s enjoyable for everyone!
More Coconut Milk Ice Cream Recipes
- Dairy-Free Affogato Ice Cream
- Vanilla Bean Coconut Ice Cream
- Peach Vanilla Coconut Ice Cream
- Coconut Milk Kefir Cherry Ice Cream
- Vegan Waffle Ice Cream Cones
- Pour the RASA coffee blend and the light coconut milk together in a mason jar and put them in the refrigerator for 24-48 hours.
- A day or two later take out the combo and strain out the herbs and coffee.
- I recommend using a nut milk bag to strian for the best results, use a double strainer or cheesecloth for a second option.
- Pour the strained goods into the blender, and add in the coconut cream, sweetener, and other ingredients, until completely smooth.
- Chill in the fridge for 1-2 hours if using an ice cream maker.
- Pour in a container and put in the freezer if not using an ice cream maker.
- If using an ice cream maker, take out the chilled mixture, and shake well.
- Pour the contents into the ice cream maker and wait until fully chilled.
- Enjoy right away!
- Sunflower Lecithin Powder is optional, but I recommend using it as a natural emulsifier.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 50mgCarbohydrates: 20gFiber: 0gSugar: 15gProtein: 2g