No-Churn Coffee Ice Cream
Beat the summer heat and put a little pep in your step with this vegan no-churn coffee ice cream!
Yield: 0 About 6 cups
Ingredients
- 2 13.6-oz. cans coconut milk (high fat coconut milk works best and helps avoid crystallization)
- 1½ cups sugar
- 1 tsp. agave nectar
- 1 tsp. vanilla extract
- 1 cup strong coffee brewed and chilled
Instructions
- Place cans of coconut milk in freezer 10 minutes.
- Add all ingredients to blender and blend until smooth.
- Pour mixture into pan and place in freezer.
- Stir every 20 minutes for the first hour and return to freezer. Freeze overnight.
Notes
This recipe is gluten-free!
For those who don't have peanut allergies, you might also give our No-Churn Peanut Butter Ice Cream a try.