Coffee Coconut Milk Ice Cream

6 Sep

coconut_ice_creamI’ve got KitchenAid ice cream maker attachment and gotta make it work! So here is the ice cream that I made, the original recipe is from  here (they have beautiful photos there)

Coffee Coconut Milk Ice Cream 
Serves 3 (I always divide by 2)

  • 15 oz coconut milk (regular or vanilla)
  • 3/8 cup regular sugar
  • 3/8 cup strong brewed coffee
  • 1 tsp vanilla extract

Combine coconut milk, coffee and sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.Transfer to ice cream maker and prepare according to manufacturer instructions (I let mine churn for about 20 minutes, at which point it was done). Pour into tupperware container, smooth out top, and press plastic wrap directly to the ice cream. Cover with tupperware lid. Let harden for several hours in freezer. Let stand for 15 minutes at room temperature before serving. Top with hot fudge, sprinkles, etc!

I topped it with some hemp seeds, that’s what you see on the photo

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One Response to “Coffee Coconut Milk Ice Cream”

Trackbacks/Pingbacks

  1. 249/365: National Coffee Ice Cream Day | Eat My Words - September 7, 2013

    […] Coffee Coconut Milk Ice Cream (alinagk.wordpress.com) […]

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