Coffee Coconut Ice Cream

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 (13 1/2 ounce) cans full fat coconut milk (roughly 3 1/2 cups)
• 1/2-3/4 cup raw sugar
• 3/4 cup strong brewed coffee (decaf recommended)
• 1 1/2 teaspoons pure vanilla extract
• 1/2 dark chocolate chips (or bittersweet)

Recipe

• 1 combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
• 2 remove from heat and whisk in vanilla. transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.
• 3 transfer to ice cream maker and prepare according to manufacturer instructions. if desired, add in chocolate chips.
• 4 once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. should keep for 1 week in the freezer.
• 5 let stand for 15 minutes at room temperature before serving.
• 6 notes:.
• 7 though it won’t yield as desirable of results, if you don’t have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. every hour remove from the freezer and whisk vigorously to incorporate air – this will make the ice cream less dense/more fluffy, creamy. repeat until desired consistency is achieved.