Coconut coffee ice-cream

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.

IMG_1721You’ll need:

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.

IMG_1718IMG_1722This was all kinds of ice-creamy goodness. Do you have a coconut based ice-cream recipe you’d like to share with me?

 

 

 

 

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6 thoughts on “Coconut coffee ice-cream

    • Toasted coconut looks good as well Stephanie. I’ll give it a go. Do you think using coconut milk as opposed to coconut cream makes a difference?

      • I think the fat content is different, so it would make a difference. The few times I have made ice cream using coconut cream it has been a little too dense but maybe I didn’t add enough sugar.

  1. Oh. My. Goodness. This sounds divine. Coffee and coconut – a winning combination and so simple! None of the pfaffinf around with custards blah, blah, blah. Have you done the one without condensed milk? I’d just go for the condensed milk option also but wondering what the other churns up like. I do like the sound of the inclusion of maple syrup. Maybe I could go the condensed milk and do maple pecans on top. Anyway…this sounds delicious so it will go n the list like so many other recipes! Fiona xx

    • Ha, I love that word Fiona… pfaffing! I did make a coconut strawberry version without condensed milk. It was nice but didn’t freeze as well. Was ok eaten on the day made but not as good the next day. The condensed milk version is certainly a winner.

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