Coffee Coconut Milk Ice Cream

• Canned Goods

  • 2 (15.5-ounce cans Coconut milk, full-fat

• Baking & Spices

  • 1/2 cup Coconut sugar

• Nuts & Seeds

  • 1 Coconut flakes, toasted

• Drinks

  • 1 cup Brew coffee
  • 1/2 tsp Espresso, powder

Found on tablefortwoblog.com

Description

Directions

• In a pot over low heat, add coconut milk, coffee, espresso powder, and coconut sugar. Stir until sugar has dissolved and remove from heat.
• Add liquid to a large heat-proof bowl then cover and let sit in the fridge until completely cool, about 4-6 hours.
• Once mixture has cooled, pour mixture into the bowl of the ice cream maker and freeze according to the manufacturers instructions. Churn/freeze ice cream until it is thick.
• Scoop out the soft ice cream and place into a freezer-safe container with a lid, in an even layer, and place into the freezer overnight.
• Prior to scooping, let ice cream stand on counter for 10 minutes before scooping with a warm ice cream scoop.
• Top with toasted coconut flakes, if desired.