Coconut Espresso Chocolate Chip Ice Cream

• Vegetarian
• Gluten free

• Canned Goods

  • 2 can Coconut milk

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 cups Enjoy life chocolate chips

• Drinks

  • 1 tbsp Espresso, powder

Found on seasonalcravings.com

Description

Ingredients

• 1 can coconut milk
• 1 can coconut cream
• ¼ - ½ cup honey
• 1 tbsp espresso powder
• 1 cups Enjoy Life Chocolate Chips (I used mini and morsels)

Directions

• Turn the burner on medium-high and whisk together the coconut creams, honey and espresso powder.
• The mixture should come to a low bowl. Turn down to low and cook for about five minutes, stirring frequently. You will have to whisk well, bc the coconut milk separates in the can.
• Remove from pan and place in the fridge for several hours. Or you can place the container on the counter in a large bowl of ice. It must be cold before you put it in the ice cream maker.
• Add chocolate chips and stir. You cannot add chocolate chips to a warm coconut mixture or they will melt.
• Pour into your ice cream maker and follow manufacturers directions.
• It took mine about 20 minutes to come together.
• Serve immediately for soft-serve style or place back in the freezer for a hard packed ice cream.