Coffee Ice Cream with Espresso Beans and Carob Shavings
- 2 cans full-fat coconut milk
- ¾ cup espresso or coffee substitute
- ¾ cup sucanat
- ¼ cup chopped espresso beans (optional)
- ¼ cup carob shavings
- 2 egg yolks (or 2 TBS arrowroot powder)
- Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
- Once the ice cream is done, spoon it into a glass container. Add the espresso beans and carb shavings, gently fold in with a spatula.
- Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/coffee-ice-cream-with-chocolate-covered-espresso-beans/
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