Servings: 7 half-cup servings
Preparation Time: 10 minutes
- 15 oz full fat coconut milk*
- 6 tablespoons honey
- 1/2 cup brewed coffee
- 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
- 1 cup unsweetened almond milk
In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.
Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.
Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.
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