Irish Cream Ice Cream

• Canned Goods

  • 720 ml Coconut milk

• Condiments

  • 80 ml Maple syrup

• Baking & Spices

  • 2 tbsp Arrowroot powder
  • 2 tsp Cocoa powder
  • 1 heaped tbsp Coconut sugar
  • 1 tsp Vanilla extract

• Drinks

  • 1 tsp Instant coffee

• Beer, Wine & Liquor

  • 120 ml Irish whiskey

• Other

  • (Optional dark chocolate, for serving

Found on wallflowerkitchen.com

Description

Ingredients

• 720ml / 3 cups coconut milk
• 2 tbsp arrowroot powder
• 80ml / ⅓ cup maple syrup
• 1 heaped tbsp coconut sugar
• 1 tsp instant coffee
• 2 tsp cocoa powder
• 1 tsp vanilla extract
• 120ml / ½ cup Irish whiskey
• (Optional) dark chocolate, for serving

Directions

• Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
• Pour the rest of the coconut milk into a large saucepan with the maple syrup, coconut sugar, coffee and cocoa powder and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and whiskey.
• Chill the mixture in the fridge until cold and churn in your ice cream maker, following the manufacturers instructions.
• Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
• Serve with some grated dark chocolate on top. Delicious!