Coffee Coconut Ice Cream

• 2 (13 1/2 ounce) cans full fat coconut milk (roughly 3 1/2 cups)
• 1/2 - 3/4 cup raw sugar
• 3/4 cup strong brewed coffee (decaf recommended)
• 1 1/2 teaspoons pure vanilla extract
• Variation
• 1/2 dark chocolate chips (or bittersweet)

1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
2. 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.
3. Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
4. 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.
5. Let stand for 15 minutes at room temperature before serving.
6. Notes:
7. 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.

full fat coconut milk, sugar, coffee, vanilla, variation, chocolate chips

Taken from www.food.com/recipe/coffee-coconut-ice-cream-504485 (may not work)