Ingredients

The following ingredients have 10 Servings
  • 2 14 oz can coconut milk (full fat)
  • 1/3 cup + 1 Tbsp pure maple syrup
  • 2-3 Tbsp espresso powder (depending on the flavor you want (I went with 3))
  • 2 tsp pure vanilla extract
  • 2 Tbsp smooth almond butter (optional)
  • 1/2-2/3 cup dark chocolate chips (or chopped dark chocolate**)

Instruction

  • Put all ingredients EXCEPT for the chocolate in a blender and blend until thick and frothy.
  • Pour mixture into your ice cream maker and churn for 20-30 minutes according to machine directions, adding the chocolate chips toward the end. Mine was done after 20 minutes of churning and I added the chocolate for the last 3 minutes or so.
  • Serve immediately for soft serve consistency or freeze in a loaf pan, tightly covered with parchment paper and plastic wrap* for 2 more hours until desired consistency is reached. Once completely frozen, you will need to remove the ice cream from the freezer about 15 minutes before serving to soften it up.