Coconut Espresso Chocolate Chip Ice Cream – a delicious recipe with Coconut Milk, Coconut Cream, u00bc, Espresso Powder, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place both coconut milks in the refrigerator overnight.
2
Turn the burner on medium-high and whisk together coconut milk, coconut cream, honey and espresso powder. The mixture should come to a low bowl. Turn down to low and cook for about 5 minutes, stirring frequently. You will have to whisk well, because the coconut milk separates in the can.
3
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.
4
Add chocolate chips and stir. Pour into ice cream maker and follow manufacturer's directions. It took mine about 20 minutes to come together.
5
Serve immediately for soft-serve style or place back in the freezer for a hard-packed ice cream.
684
kcal
Calories
52
g
Fat
46
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 can (14 Oz. Size) Cold Coconut Milk, 1 can (14 Oz. Size) Cold Coconut Cream, 1/4 cups Honey, 1 Tablespoon Espresso Powder, and more.
Yes, Coconut Espresso Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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