# Coffee Coconut Ice Cream

Cuisine: western · Time: 50 minutes · Servings: 6

## 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

## Steps

1. Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
2. 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.
3. 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.

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Source: minimalistbaker — https://minimalistbaker.com/coffee-coconut-ice-cream/
Page: https://findfood.fun/vi/recipes/5431
Language: en (requested translation unavailable)