My Homemade Coffee Ice Cream recipe is made using just 5 ingredients & only 5 minutes of active time. It's also dairy-free, egg-free, & refined sugar-free!
Pour the 3 cans of coconut milk into a large sauce pan (use a larger saucepan than you think you need because this recipe is easy to boil over). Heat the coconut milk over medium heat until smooth.
Add the coconut sugar and whisk until dissolved.
Add the whole coffee beans, vanilla extract, and cinnamon and stir until combined. Bring to a simmer, and allow to cook for 2-3 minutes, stirring frequently.
Strain the coffee beans from the coconut milk mixture, reserving the liquid and discarding the beans. Chill for 2 hours in the fridge.
Once chilled, pour into your ice cream maker and churn according to the manufacturer's instructions until it reaches a thick consistency. Mine took about 45 minutes to churn completely.
Eat now, or transfer the ice cream to a metal loaf pan or freezer-safe container and store in the freezer until ready to eat!