Ingredients

The following ingredients have 4 Servings
  • 1 13.5-ounce can full fat coconut milk (*)
  • 135-150 g xylitol (or allulose (use higher amount), to taste)
  • 3-4 tablespoons espresso powder (or instant coffee, to taste)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum (***)
  • 480 g heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons vodka, brandy or booze of choice (****optional, if using erythritol)

Instruction

  • See chocolate ice cream video for methodology reference (you'll be subbing espresso powder for cocoa!).
  • Add coconut milk, sweetener, espresso powder (start at 3 TBS) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. 
  • Sprinkle xanthan gum little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
  • Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the vanilla extract and fold in the cooled coffee mixture. (Optional): add in more coffee, to taste, for a more intense version (I wouldn't go past 4 TBS though). 
  • (Optional): add in your booze of choice (not necessary if you're using xylitol or allulose).
  • Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
  • If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.