Coffee and coconut milk ice cream with no added sugar

Name: Coffee-coconut ice cream with no added sugar
Prep time: 20 min
Total time: 320 min
Ingredients: 400 ml of whole coconut milk; 6 Medjool dates (pitted); 2 chilled, strong espressos (approximately 60 ml); 1 pinch of sea salt; 1 tsp. of vanilla extract (optional)

Coconut milk, Medjool dates, espresso: coffee-coconut ice cream with no added sugar, ready in 20 minutes. A delight for this summer!

Recipes
23th June 2026

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A woman is holding a coffee-coconut ice cream in her hand.

Coffee-coconut ice cream with no added sugar

Summer is approaching, and with it comes that craving for something refreshing that pops up between sips of coffee. Imagine a creamy, intensely flavored ice pop that melts slowly on your tongue, releasing aromas of roasted coffee and coconut milk. All without a trace of refined sugar.

While searching for an unusual dessert idea, something indulgent without added sugar, our team stumbled upon this trio of coconut milk, dates, and espresso. After several trials with different proportions and brewing methods, these coffee-coconut ice creams combine three simple ingredients for a result that rivals the desserts of a coffee house, and can be prepared at home in twenty minutes.

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Preparation time 20

Freezing time 5

Total time 5 20

Type of dish Dessert

Portions 6 refreshing ice

Ingredients

400 ml. of whole coconut milk
6 Medjool dates pitted
2 chilled strong espressos (approximately 60 ml)
1 pinch sea salt
1 DC. vanilla extract (optional)

Instructions

Place the dates and coconut milk in a blender.
Blend until you obtain a perfectly smooth texture, without any lumps.
Add the cooled espressos (or espresso powder), salt and vanilla.
Mix for 30 seconds to homogenize.
Pour into ice cream molds, leaving 1 cm at the top.
Insert the sticks.
Place in the freezer for a minimum of 4 to 5 hours, until completely frozen.

Notes

Medjool dates: natural sweetness and creamy texture

"No added sugar" does not mean no sweetness. Medjool dates play a central role here: they provide a sweetness that makes added sugar unnecessary...while also contributing to the texture of the mixture once blended. That's the difference between a sugar-free coffee dessert with body and a bland ice cream that tastes like flavored water.

The distinction is important: the sugars naturally present in dates or coconut milk are not added sugars. When we say "no added sugar," we are excluding white sugar, cane sugar, and industrial syrups, not the sugars that nature has already included in the ingredients.

Six Medjool dates for 400 ml of coconut milk are enough to keep these sugar-free coffee-coconut ice creams creamy and sweet enough, without adding anything else.

A quality espresso changes everything

The choice of coffee radically transforms the result. A strong espresso makes for a creamier ice cream. It's better than a long coffee because it adds flavor without excess water. The principle is purely physical: less water in the mixture means fewer ice crystals when frozen. It's a simple technical tip that makes all the difference between a successful homemade coffee recipe and grainy ice cream.

The other variable is roasting. One Coffee roasted at a low temperature preserves its fruity or floral notes.that is precisely the objective of our roasting processwhich preserves these delicate aromas right through to the cup and, in this case, through to the ice cream. A dark-roasted industrial coffee will mostly produce bitterness, without the aromatic complexity that makes this dessert so appealing.

To delve deeper into the depth of aromas, one technique deserves to be tested: Heat the coconut milk with the coffee and let it steep for about fifteen minutes. before mixing. This hot extraction in coconut milk creates a softer, more integrated flavor profile than a simple cold blend.

A few tips to keep in mind

To unmold without breaking : pass the mold under warm water for 10 seconds.
Variants : cocoa nibs as a topping, dark chocolate coating, pinch of cardamom.
Conservation : up to 2 weeks in the freezer in an airtight container.

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With more than 50 years of experience in the coffee sector in Switzerland, Café 9|38 has accumulated valuable know-how that we are delighted to share with you to enrich your knowledge of coffee.