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?