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Coconut Coffee Ice Cream
This dairy free coconut coffee ice cream is chock full of coconut flavor with a punch of coffee.
Prep Time
7
hours
hrs
30
minutes
mins
Total Time
7
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
coconut coffee ice cream
Servings:
8
serings
Author:
Gina Matsoukas
Ingredients
2 14
ounce
cans full fat coconut milk
1
cup
strongly brewed Island Coconut Green Mountain Coffee
1
teaspoon
vanilla extract
1/2
teaspoon
coconut extract
1/2
cup
coconut sugar
1/4
cup
unsweetened shredded coconut
Instructions
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 maker'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.
Nutrition
Serving:
1
SERVING
|
Calories:
248
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
21
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
36
mg
|
Fiber:
1
g
|
Sugar:
13
g