theantidote:Espresso Coconut Ice Cream prep time: 2 hrs cook time: 10 mins Ingredients: 1
theantidote: Espresso Coconut Ice Cream prep time: 2 hrs cook time: 10 mins Ingredients: 1 13.5 ounce can regular coconut milk ⅓ cup granulated sugar 1 teaspoon vanilla extract 2 shots freshly brewed espresso optional: ½ tablespoon espresso vodka Instructions: In a small saucepan on medium heat, combine the coconut milk, sugar and vanilla extract. Stir until the sugar is completely dissolved. Remove from heat and stir in the espresso and espresso vodka, if using. Chill the base for a minimum of 2 hours or preferably overnight. Prepare in an ice cream maker according to manufacturers instructions. Notes: Espresso vodka will lower the freezing point and keep the ice cream a bit softer. For best results, do not use light coconut milk with this recipe. -- source link
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