Coffee Coconut Ice Cream

Name: Coffee Coconut Ice Cream
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 13.5 -ounce cans of quality full-fat coconut milk ((2 cans yield ~3 1/2 cups)); 1/2 - 3/4 cup raw sugar ((depending on preferred sweetness // I used lesser end of range)); 3/4 cup strong brewed coffee; 1 1/2 tsp pure vanilla extract

Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar, and bold coffee.

⏱️ 50 min 🔪 Prep: 45 min 🔥 Cook: 5 min 📊 Medium 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

2 13.5 -ounce cans of quality full-fat coconut milk ((2 cans yield ~3 1/2 cups))
1/2 - 3/4 cup raw sugar ((depending on preferred sweetness // I used lesser end of range))
3/4 cup strong brewed coffee
1 1/2 tsp pure vanilla extract

Steps

Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
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.
Transfer to ice cream maker and prepare according to manufacturer instructions. 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. Let stand for 15 minutes at room temperature before serving.