Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar and bold coffee. I'm so happy I can eat ice cream without the dairy! This can be made with or without an ice cream maker. From minimalist baker.
Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
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.
Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
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.
Though it won’t yield as desirable of results, if you don’t have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air – this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.