Coffee Coconut Ice Cream
Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar, and bold coffee.
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 (~3/4-cup servings)
Does it keep?
Store in freezer.
cans of quality full-fat coconut milk
(2 cans yield ~3 1/2 cups)
1/2 - 3/4
(depending on preferred sweetness // I used lesser end of range)
strong brewed coffee
pure vanilla extract
Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
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.
Transfer to ice cream maker and prepare according to manufacturer instructions. 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. Let stand for 15 minutes at room temperature before serving.
*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.
*Prep time does not reflect freezing/cooling time.
*Nutrition information is a rough estimate.
- Calories: 361
- Fat: 39g
- Saturated fat: 27g
- Sodium: 20mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugar: 21g
- Protein: 3g