Coffee Coconut Ice Cream
Try this Coffee Coconut Ice Cream recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 tsp pure vanilla extract
- 2 13.5- ounce cans of quality full-fat coconut milk (roughly 3 1/2 cu
- 1/2 - 3/4 cup raw sugar depending on preferred sweetness (i used
- 3/4 cup strong brewed coffee
- Carbohydrate 0.132825 g
- Cholesterol 0 mg
- Fat 0.006555 g
- Fiber 0 g
- Protein 0.03618 g
- Saturated Fat 0.0006975 g
- Serving Size 1 1 Serving (31g)
- Sodium 0.687 mg
- Sugar 0.132825 g
- Trans Fat 0.000970499999999999 g
- Calories 3 calories
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.
