How To Make Coconut Milk Ice Cream (Vegan) With Kashmiri Kahwa Tea – Herbs & Kettles

Coconut Milk Ice Cream With Kashmiri Kahwa Tea (Dairy Free)

by Chef Philip Meeker
Kashmiri Kahwa Coconut Ice Cream


  1. 1 quart Coconut Milk
  2. 1 1/2 cups Sugar
  3. 1/4 cup Kashmiri Kahwa
  4. 1 teaspoon Saffron
  5. 1 tablespoon Rose Water


  1. Pour the coconut milk and sugar into a two-quart pot and bring to a boil. Dissolve the sugar by mixing with a whisk, and pour the ingredients into a blender.
  2. Add the tea to the blender, and blend for about 60 seconds on high.
  3. Strain out the tea, making sure to press the tea to extract the flavor, and put the liquid back in the blender with the saffron and rosewater. Blend for about 10 seconds on high, and then pour the batter into a container and cover.
  4. Cool the liquid in the fridge overnight, and then run the batter in the ice cream maker according to your ice cream maker’s directions.

About The Chef

Chef Philip Meeker trained in Paris, France, honing his skills at the 2-Star Michelin restaurant Alain Senderens. He has worked in various kitchens throughout Atlanta, including as the executive chef of Kimball House. In 2015 Philip opened Bright Seed, a company specializing in holistic food and wellness experiences. He now works as a food educator and consults directly with people interested in learning about preparing and eating delicious, nourishing cuisine. For Philip, food is about connection, joy and healing.