If you love the creamy texture of ice cream but are trying to cut back on calories, this recipe could be the solution! Made with coconut milk and a small amount of maple syrup for just the right sweetness level. Plus, top it with sprinkles, white chocolate chips, fruit or even additional coffee if desired – it’s so simple and quick!

Coconut milk provides MCTs (medium chain triglycerides), which help your body metabolize fats so that they are stored less likely. Plus, coconut milk has many other health benefits like magnesium, potassium, iron and copper! This dairy free ice cream recipe makes an excellent way to incorporate more healthy fats.

To make this delicious ice cream, combine all ingredients in a blender until everything is evenly mixed, before transferring into a freezer-safe bowl and freezing for at least 4 hours or until solidified. Enjoy immediately from the freezer if you like; though I suggest topping with your favorite toppings to maximize enjoyment!

What can I use instead of brewed coffee?

If you want to decrease caffeine in this recipe and don’t mind having less flavor, switch out 1 cup of milk for the brewed coffee – instant coffee granules could also work well; or for something completely free from caffeine try using roasted chicory instead, which has some similar attributes as coffee while being completely caffeine-free!

This recipe was designed for use with a Ninja Creami, but can easily be made into a no churn version without one. Simply combine all the ingredients, chill until cold in the refrigerator before pouring it into a freezer-safe container and freezing for 3 to 6 months before enjoying!

If you prefer slightly warmer ice cream, thaw it out in the fridge for 10 to 20 minutes before placing in the microwave at 30 second intervals until desired temperature is achieved. Or for even quicker results, blend all of your ice cream mixture in your blender and serve. Or add toppings such as whipped cream, hot fudge sauce or brownies!