Coconut Milk Coffee Ice Cream
Making non-dairy ice cream is tricky. The issue usually has to do with the icy texture you get when you omit real dairy. We found that using full-fat coconut milk, coconut oil, and a little bit of alcohol keeps the base really creamy. Instant espresso is a super easy mix in, but this base would be just as good with everything from fresh fruit to mint.
2 cans of full fat coconut milk
2 tablespoons coconut oil
1/3 cup coconut sugar
1/3 cup brown rice syrup
2 tablespoons rum
2 ½ tablespoons instant espresso
¼ teaspoon salt
1. Combine all the ingredients in a pot over medium heat until the sugar and espresso are dissolved and the most of the alcohol is cooked out from the rum—about 5-8 minutes.
2. Transfer into a bowl and chill in the fridge.
3. Once the base is cool, transfer into the ice cream maker and churn for about 20-30 minutes. Eat immediately or transfer to a freezer-safe container and freeze overnight.
Originally featured in 3 Double-Scoop-Worthy Ice Cream Recipes