Coffee & Coconut Ice Cream

Coffee and coconut ice cream has so much possibility! You can Irish it up, add chocolate chips, or even add fruits like rasberries. And am happy to note that this time (third time's the charm!), the ice cream definately felt creamy and not all ice-crystally.

But first, this recipe is dedicated to Tiffany! A while ago, Tiffany commented that she uses coconut milk with her tea. I found that a bit absurd, even suggesting that she use soy milk instead. But the more I thought about it, the more it made sense. With coffee. Not tea. So, I brewed a strong batch of black coffee, and added a couple of dollops of coconut cream. OH MY GOD - It tastes sooo good!! Now, I've stopped having my daily tea and have coconut cream spiked coffee every day! Everyone should at least try it once - vegan or not.

You should definitely try making a small batch of coconut milk coffee before you attempt making a bigger batch of coconut and coffee icecream. If you like the taste, proceed with the below.

I wanted a bittery coffee taste to my ice cream and so have added just 6 teaspoons of sugar. Do a taste test on your coffee brew and adjust sugar accordingly.

Coffee and Coconut Icecream

Servings: About 6-8 scoops

Ingredients

• 1 cup coconut cream
• 4 cups water
• 4 teaspoons coffee
• 5-6 teaspoons brown sugar

To make:

• Brew a strong batch of black coffee using the coffee powder, sugar and water.
• Let it wittle down to two-thirds of the original batch and then turn off the gas.
• Let the coffee cool down for 10 minutes before stirring in the coconut cream.
• Stir well till the mixture is a nice mocha color and there are no coconut cream floating around undissolved.
• Transfer to a container and freeze -with the lid on -  for a couple of hours.
• After a few hours, break up the ice cream into chunks and blitz the chunks into a mushy liquid in a blender. Refreeze. Repeat this process a couple of times.
• Then let it set one final time.