1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes. 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. Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips. 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. Let stand for 15 minutes at room temperature before serving. 6. Notes: 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
