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Dairy-free, refined sugar-free coffee ice cream made with coconut milk is a creamy paleo-friendly dessert.
Coffee…it’s more than just a really great beverage…
…it’s a lifestyle.
Mostly, I’m a coffee purist and don’t go wild and crazy over sugary espresso drinks at coffee shops. Sure, I’ll enjoy a homemade PSL or CM after first drinking my daily half-a-pot of Joe as a sort of coffee dessert to my coffee entree, but generally, I aim for volume – a super sweet, milked out drink just doesn’t satisfy when I want my tongue buds to be dazzled by something pure, big and bold.
While I’ll be the first to admit I’m a coffee snob, always on the prowl for the perfect mug, coffee desserts are a whoooole ‘nother ball game. Here’s where you can lay the coffee smack down six ways from Sunday and I.will.take.it!
Which leads me to my next point: coffee ice cream. Can you dig? I can dig. In fact, coffee ice cream is on my Top 5 List of Favorite Ice Creams.
And you guys…this homemade coconut milk version of cup o’ Joe ice cream is MEGA.
Made with coconut milk, coconut cream, instant coffee, and pure maple syrup, this recipe is easy to whip up at a moment’s notice. I used to make my ice cream without egg yolks but recently became an egg yolk convert…it just makes the ice cream so thick, creamy and delectable. If you’re vegan, you can skip the egg yolks and simply blend everything together in a blender to keep it egg-free.
All you do to prepare the ice cream base is toss everything in a saucepan, whisk it consistently over medium heat just until the mixture begins to steam (don’t bring to a boil). Once it’s steamy, remove it from the heat and allow it to cool to enough to put in the refrigerator. Then, transfer the ice cream base to a sealable container and refrigerate until it is completely chilled. You definitely want the ice cream base nice and cold before you add it to the ice cream maker, or else it won’t churn into nice thick creamy goodness properly.
You can add more or less pure maple syrup depending on how sweet you like your sweets. You can also replace the pure maple syrup with equal parts zero-sugar sweetener, such as Stevia or Swerve to make this sugar-free.
And that’s it!
It’s more than just an ice cream…it’s a lifestyle.
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1 (14-ounce) can full-fat coconut milk2/3 cup coconut cream1/4 cup instant coffee2/3 cup pure maple syrup, to taste3 egg yolks2 teaspoons pure vanilla extract½ teaspoon sea salt
Place the bowl of your ice cream maker in the freezer overnight. Add all of the ingredients to a saucepan and whisk well. Heat over medium just until the mixture begins to steam, whisking consistently. Don’t allow mixture to come to a full boil. Remove from heat and allow ice cream base to cool before transferring it to a sealable container. Refrigerate until completely chilled. Transfer ice cream base to your ice cream maker and churn until thick and ice cream maker begins to bog down. Either serve ice cream immediately for a soft serve consistency, or transfer to a freezer-safe container and freeze 2 hours. Thaw ice cream for 10 to 15 minutes before serving.
*You can use decaf!
Serving Size 1 g
Amount Per ServingUnsaturated Fat 0g