ICE_CREAM
Cold Brew Coffee Coconut Ice Cream
🍒 Be the first to rate this🥄 6 min prep❄️ 24 hr freeze🍦 1 pint
CoffeeTropicalCreamyFruitySweet
Late-night experiment that backfired in the best way, since I clearly should not eat coffee ice cream at 10pm. This Cold Brew Coffee Coconut Ice Cream is full-fat coconut milk, instant coffee, maple, and vanilla, frozen overnight and spun creamy in the Ninja Creami with a real coffee kick. My wife said it tastes like the frozen coffee drink she pays six bucks for. Dissolve the instant coffee in a tablespoon of warm water first, then mix it in, otherwise you get gritty undissolved specks all through the pint.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
6 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Full-fat Canned Coconut Milk1.5 cup
- Instant Coffee1 tbsp
- Maple Syrup3 tbsp
- Vanilla Extract0.5 tsp
Directions
- 1Whisk the coconut milk with instant coffee, maple syrup, and vanilla until the coffee dissolves.
- 2Pour into a Creami pint, keeping it under the max line.
- 3Freeze flat for around 24 hours.
- 4Run the ICE CREAM preset.
- 5Add 1 to 2 tablespoons of coconut milk and Re-spin if needed for creaminess.
- 6Serve once smooth.
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