Coffee Coconut Ice Cream
—·Gluten-Free,Vegan
Ingredients
- 2 13.5-ounce cans of quality full-fat coconut milk (2 cans yield ~3 1/2 cups)
- 1/2 - 3/4 cup raw sugar (depending on preferred sweetness // I used lesser end of range)
- 3/4 cup strong brewed coffee
- 1 1/2 tsp pure vanilla extract
Instructions
3 steps
- 1
Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
5 min - 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. 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.
15 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
361cal
Protein
3.0g
Carbs
23.0g
Fat
39.0g
Fiber
3.0g
Sugar
21.0g
Sodium
20mg
Saturated Fat
27.0g
