Cold Brew Coconut Milk Ice Cream

• 准备时间: 5 minutes
• 总时间: 6 hours 5 minutes

配料

2 cups Full-Fat Coconut Milk (From a can, well-shaken and chilled)

½ cup Cold Brew Coffee (Chilled, strong preferred)

⅓ cup Coconut Sugar (Or other granulated sugar)

1 tsp Vanilla Extract

步骤

Start with your coconut milk and cold brew already chilled in the fridge. This helps everything freeze faster and prevents ice crystals.

In a medium bowl or even directly in the container you plan to freeze it in, whisk together the cold coconut milk, cold brew coffee, coconut sugar, and vanilla extract. Whisk well until the coconut sugar is mostly dissolved. It might take a minute or two.

Pour the mixture into a freezer-safe container. A loaf pan or a shallow container works great as it helps it freeze faster. Cover the surface directly with plastic wrap (this prevents ice crystals!) and then cover the container with a lid or foil.

Pop it into the freezer. For best results and a smoother texture without an ice cream maker, try to stir or whisk the mixture every 30-60 minutes for the first 2-3 hours. This helps break up ice crystals as they form. If you forget or can't do this, it will still freeze, but might be a bit icier.

Let it freeze completely, which usually takes at least 6-8 hours, or preferably overnight, until it's scoopable.

Let it sit out at room temperature for a few minutes to soften slightly before scooping. Then, dive in and enjoy your homemade cold brew coconut milk ice cream!