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Coconut coffee ice cream
7 hr, 30
This dairy free coconut coffee ice cream is chock full of coconut flavor with a punch of coffee.
ounce cans full fat coconut milk
cup strongly brewed Island Coconut Green Mountain Coffee
teaspoon vanilla extract
teaspoon coconut extract
cup coconut sugar
cup unsweetened shredded coconut
Bring all ingredients except shredded coconut to a simmer in a medium sauce pan.
Stir and simmer for 5 minutes.
Turn heat off and let cool completely.
Transfer the mixture to a bowl, cover and refrigerate for at least 6 hours, up to overnight.
Pour the chilled mixture into your ice cream maker and churn according to ice cream makerâ??s directions.
Add the shredded coconut during the last minute of churning.
Transfer the ice cream to a container, sprinkle with a handful of shredded coconut and coffee grounds if desired and freeze for 1 hour before serving.