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)
  1. Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.
  2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  3. 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.
  4. 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