Description
Indulge in the rich and creamy goodness of this Coffee Coconut Milk Ice Cream, a dairy-free treat that combines the bold flavor of coffee with the tropical essence of coconut. Perfect for a refreshing dessert on a hot day!
Ingredients
Units
Scale
Ingredients:
- 31 ounces (879 ml) full-fat coconut milk (two 15.5 ounce cans)
- 1 cup (237 ml) cold brew coffee (or alternatively brew a strong cup of coffee)
- 1/2 teaspoon espresso powder
- 1/2 cup (80 g) coconut sugar
- Toasted coconut flakes
Instructions
- In a pot over low heat, combine coconut milk, coffee, espresso powder, and coconut sugar. Stir until sugar dissolves. Remove from heat.
- Add mixture to a large heat-proof bowl, cover, and refrigerate until completely cool, about 4-6 hours.
- Pour the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Churn/freeze until thick.
- Transfer the soft ice cream to a freezer-safe container with a lid, spread evenly, and freeze overnight.
- Prior to serving, let the ice cream sit on the counter for 10 minutes to soften slightly.
- Top with toasted coconut flakes before serving.
Notes
- For a stronger coffee flavor, increase the amount of cold brew coffee.
- Experiment with adding other mix-ins like chocolate chips or chopped nuts for extra texture.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 210
- Sugar: 10g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
