Paleo Coffee Soft Serve Ice Cream


This recipe for paleo coffee soft serve ice cream was shared with us by Tina Turbin of Paleomazing. Tina is the author of numerous books and ebooks, all focused healthy, paleo, and gluten-free living. Fortunately for us, most of her work is dairy-free, too!

Paleo Coffee Soft Serve Ice Cream Recipe

I know, it’s still technically winter. But does dairy-free indoor ice cream season ever really end? Even if you aren’t ready for cool and creamy treats, your going to want to pin this paleo coffee soft serve ice cream for your summer bucket list. It’s an indulgent dessert that is just a little bit guilty.

The secret to this paleo coffee soft serve ice cream is actually rum! Pure distilled spirits in moderation are considered acceptable by most in the paleo circles. Plus, the recipe uses a very small amount of rum, and some of the alcohol is cooked out.

So why use rum at all? Alcohol helps to prevent ice crystals from forming and provides more of a soft serve consistency in homemade dairy-free ice cream. Brianna also uses it in her Paleo Honey Vanilla No Churn Dairy-Free Ice Cream. You can omit the alcohol, but when you freeze the ice cream, it may become quite hard packed.

Paleo Coffee Soft Serve Ice Cream Recipe

Special Diet Notes: Paleo Coffee Soft Serve Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, soy-free, optionally vegan, vegetarian, paleo, and top food allergy-friendly.

5.0 from 1 reviews
Paleo Coffee Soft Serve Ice Cream
Prep time
Cook time
Total time
Please note that the Prep time is for hands on time only. It does not including chilling and churning times!
Serves: 8 servings
  1. Place the coconut milk, sweetener, coffee, and vanilla, if using, in a saucepan. Heat over medium-low heat while whisking. When very hot to the touch add the rum.
  2. Gently simmer while stirring the mixture for 2 minutes. Remove from the heat and let sit for about 10 minutes.
  3. Pour the coffee mixture into a glass dish. Refrigerate for at least 3 hours to chill completely.
  4. Stir and then process in your ice cream maker according to the manufacturer's directions (make sure you have pre-frozen the machine's container, if needed).
  5. Serve immediately. Pack leftovers into a freezer-safe container and freeze. The rum will keep it from hardening too much.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This sounds fantastic! We are not concerned about dairy free, however, so I was wondering if you think this would work with dairy heavy cream. I just got decaf coffee packs and am dying to try them in ice cream! Thanks ☺️

    • Yes, that would probably work. It’s about 3 1/2 cups of coconut milk in the recipe, so you would want to swap in that amount. Although, I recommend trying the coconut version some day 🙂

  2. I must admit, ice-cream is my guilty pleasure! Since discovering my dairy allergy, I really miss Ben & Jerry’s! This recipe looks lovely, thanks for sharing Alisa!

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