Coffee Pecan Ice-Cream (Non-Dairy)

Prep Time
Cook Time
Ready In

"From a Paleo cookbook, this non-dairy ice cream sounds super creamy due to the coconut milk. Time does NOT include refrigeration time of 2 hours to overnight. Makes 1 pint"

Original recipe yields 1 serving


  • Serving Size: 1 (575.1 g)
  • Calories 1724.5
  • Total Fat - 148.2 g
  • Saturated Fat - 95 g
  • Cholesterol - 368.9 mg
  • Sodium - 168.3 mg
  • Total Carbohydrate - 93.6 g
  • Dietary Fiber - 13.3 g
  • Sugars - 63.6 g
  • Protein - 27.2 g
  • Calcium - 257.1 mg
  • Iron - 9.5 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.5 mg

Step 1

Place the coconut milk, coffee, honey, egg yolks and vanilla in a heavy-bottomed saucepan over medium heat. Heat gradually while constantly whisking, just until it comes to a low boil, then immediately remove from the heat and let cool completely.

Step 2

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2 hours minimum, or overnight.

Step 3

Place the cold mixture in an ice-cream maker and process to the desired consistency. Immediately scoop out the ice cream to a bowl, stir in the pecans, and serve immediately, topped with the ground coffee beans, if using.

Step 4

The ice cream can also be stored, covered and in the freezer, for up to 3 weeks.

Tips & Variations

No special items needed.


Daily Inspiration

Thank you for reminding me to get out my ice cream maker. This recipe is so easy to make. Loved the flavors of the coffee and coconut milk; although the ice cream was not sweet at all. Next time I would add additional honey - DH loved it just the way it was. The pecans are a must and they really add great flavor and texture to the ice cream.

(6 Aug 2020)