Monday, September 13, 2010

chocolate chip coffee coconut ice cream

1 can coconut milk (~1 3/4 C)
1 C strong, fresh-brewed coffee
2-4 Tbsp maple syrup (depending on desired sweetness)
1 tsp vanilla extract
2 Tbsp arrowroot
3 Tbsp chopped & lightly toasted almonds
3 Tbsp dark chocolate chips

Mix the 2T arrowroot with 1/4C of coconut milk and set aside.

In a saucepan, heat coconut milk, coffee, and maple syrup until just boiling. Once it reaches a boil, remove from heat and stir in arrowroot mixture. Stir continuously, otherwise the arrowroot will clump. Batter will thicken noticeably. Stir in vanilla.

Allow to cool in fridge or freezer before pouring it into your ice cream maker. Stir in almonds & chocolate chips into batter in maker right before it's done, or just sprinkle on top after.

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