Coffee "Caramel" Ice Cream
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Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 3 cups of coconut milk full fat
  • 2 tbsp instant espresso coffee (Medaglia D’Oro)
  • 2 tsp vanilla extract
  • 18 medjool dates
  • (optional) ½ cup of chopped pecans (for topping)
  • (optional) a pinch of sea salt (for topping)
Instructions
  1. Combine coconut milk, instant espresso coffee, and vanilla extract in a pan over low heat.
  2. Cook until coffee dissolves and the the alcohol from the vanilla extract evaporates. Approximately five minutes. Taste test to be sure.
  3. Transfer mixture to a high speed blender.
  4. Remove pits from dates, then add dates to blender and blend on high speed.
  5. Refrigerate mixture for a couple hours at least, preferably overnight. (I did a rushed version with a few hours in the refrigerator and it worked fine).
  6. Follow directions according to your ice cream maker.
  7. When it is the consistency of soft serve, transfer to a large container and freeze overnight, or eat it all as soft serve.
  8. (optional) add chopped pecans and some sea salt when ready to serve.
Recipe by Healing and Eating at https://www.healingandeating.com/2015/08/coffee-caramel-ice-cream.html