I’m tragic, every time I make a new ice-cream it’s my new favourite. I always say, yep, that’s a winner, I’ll make that again, and never do but this time, I think I mean it.
Oh so easy, creamy and rich, you’d swear it has eggs and cream.
3 x 270mls cans of coconut cream (make sure cans are nice and cold straight from the fridge).
1/2 cup agave syrup, maple syrup or honey
1/4 – 1/2 cup of cold espresso coffee (depending how strong you like your coffee flavour).
1 teaspoon of vanilla bean paste.
If you aren’t going diary-free use:
2 x 270ml cans of cold coconut cream
1 x 395 gram can of condensed milk and leave out the extra sweetner and use the full amount of espresso. (This is the version I made).
Whisk all the ingredients in a bowl until well combined and leave in the fridge for a couple of hours to get really cold.
Pour into your ice-cream machine and let it do it’s thing. I found it took a little longer than a custard-based ice-cream to churn but make it the day before you want to eat it so it has a chance to set firmly in the freezer.