Paleo Espresso Ice Cream

Indulge in the rich, creamy decadence of Paleo Espresso Ice Cream—an irresistible frozen treat that's dairy-free, refined sugar-free, and bursting with bold coffee flavor. Made with luxurious full-fat coconut milk and coconut cream, this recipe achieves an ultra-smooth texture, while freshly brewed espresso provides a robust kick that's perfectly balanced by the natural sweetness of honey and a hint of pure vanilla extract. The use of tempered egg yolks adds a luscious custard-like consistency, making every bite velvety and satisfying. Perfect for coffee lovers and paleo enthusiasts alike, this homemade ice cream is a guilt-free way to cool down and energize your taste buds. Whether served solo or paired with your favorite desserts, it's the ultimate blend of creamy indulgence and wholesome ingredients.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Once the coconut milk mixture is warmed, add the freshly brewed espresso, honey, vanilla extract, and sea salt. Stir until fully combined.

Step 3

In a separate bowl, beat the egg yolks until they are slightly thickened and lighter in color.

Step 4

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.

Step 5

Gradually add the tempered yolks back into the saucepan with the rest of the coconut milk mixture, stirring continuously.

Step 6

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.

Step 7

Remove the saucepan from the heat and let the mixture cool at room temperature for about 30 minutes.

Step 8

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.

Step 9

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 10

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

Nutrition Facts

Serving size	(1144.6g)

Amount per serving	% Daily Value*
Calories	2571.3

Total Fat 172.2g	0%
Saturated Fat 143.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 738mg	0%
Sodium 525.9mg	0%
Total Carbohydrate 261.5g	0%
Dietary Fiber 10.0g	0%
Total Sugars 236.5g
Protein 24.5g	0%

Vitamin D 73.2IU	0%
Calcium 199.4mg	0%
Iron 18.4mg	0%
Potassium 1915.9mg	0%

*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.

Source of Calories

Fat: 57.5%

Protein: 3.6%

Carbs: 38.8%