This recipe is made to please coffee fans of all degrees. If you prefer a stronger scoop, see the option in the notes. Please note that the Prep time is hands-on time only. Allow plenty of time for chilling and freezing. If your ice cream maker insert requires freezing, make sure it is placed in the freezer at least a day ahead.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
1 (14-ounce) can coconut milk (regular, full-fat)
½ cup maple syrup
2 tablespoons strong coffee, or more to taste
½ teaspoon vanilla extract
Pinch salt
4 ounces chopped dairy-free dark chocolate or chocolate chips
Instructions
Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
Remove it from the heat, and stir in the vanilla and salt.
Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk vigorously, until the chocolate is melted and smooth.
Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.
Refrigerate the mixture for 2 to 3 hours, or overnight.
Churn the mixture in your ice cream maker, according to the manufacturer's directions.
Pack the ice cream into a freezer-safe container and freeze for 4 to 6 hours, or until firm.
Notes
Want More Coffee? For a more intense coffee roast, increase the brewed coffee to ¼ cup or add 1 to 2 tablespoons of instant coffee, to taste.