My recipes are grain free, refined sugar free and most are dairy free. I and my kids love coffee flavored ice cream. It is my son’s favorite ice cream. I wanted to be able to create a dairy free, creamy texture and delectable ice cream for him. Coconut milk is so creamy on the tongue. For this recipe if you don’t have a muslin bag to put the coffee grounds into you will need to purchase one. The muslin bags are reusable. They are nice to use for a herb and or spice removable sachet. This would also be tasty with Paleo Grain Free Molten Lava Cake. This recipe is great when looking for a quick and easy dessert.
This recipe uses canned coconut milk. I have put a link to where I have bought it the cheapest.
1 14 oz can of full fat coconut milk
3 tablespoons coffee grounds
1/4 cup plus 1 tablespoon maple syrup
Open can of coconut milk blend together until smooth and make sure there are no lumps and add maple syrup. Take a small muslin bag and fill with coffee grounds. Tie the bag shut. Put coconut milk into a pan toss in the coffee ground bag. Turn the pan onto medium heat. While the coconut milk is heating up push with the back of the spoon on the coffee grounds. You will see the coconut slowly change color from white to light brown. Continue to cook bringing to a slight boil. Occasionally taste the coconut milk to see if the coffee flavor is strong enough for your tastes. Once at the flavor you like. Turn off heat remove coconut milk from the heat. Set aside and allow to cool.
Once cool add to ice cream maker and follow manufacturers directions. Remember so machines require the bowl to be placed into a freezer overnight and to be cold.
Continue to shurn until thick and creamy.