Coffee Coconut Ice Cream

1. 1

   Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.

2. 2

   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.

3. 3

   Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.

4. 4

   Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer.

5. 5

   Let stand for 15 minutes at room temperature before serving.

6. 6

   Notes:

7. 7

   Though it won't yield as desirable of results, if you don't have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.

* Per serving · 4 servings · Values may vary.

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