Creamy Coconut Coffee Chocolate Chunk Ice-Cream

This no-churn healthy, vegan, gluten free, amazingly delicious Creamy Coconut Coffee Chocolate Chunk Ice-Cream is made with just 5 simple ingredients.

Recipe Source Link:https://www.mygingergarlickitchen.com/creamy-coconut-coffee-chocolate-chunk-ice-cream/

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RECIPE INGREDIENTS

» For Coconut Sweetened Condensed Milk //

• full fat coconut milk - 200 ml
• sugar - 1/4 cup

» For Ice Cream //

• Full fat coconut milk, chilled - 400 ml
• Vanilla extract - 1 teaspoon
• 1/4 cup brewed strong coffee, chilled for at least a few hours
• 1/2 cup dark chocolate chunks

RECIPE INSTRUCTIONS

» Making Coconut Sweetened Condensed Milk //

1. Heat a saucepan. Add 200ml coconut milk, sugar and bring to boil and turn the heat on medium low heat.
2. Stir well and gently simmer for 30 minutes, or until the milk is thick and has reduced by half. At this time milk will turn to a light golden color. Remove from heat and let cool completely. Refrigerate for 4 hours or overnight.

» Making Coconut Coffee Chocolate Chunk Ice-Cream //

1. Remove water from chilled coconut milk (400 ml) and carefully scoop the cream into a mixing bowl.
2. Using an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 4-s minutes.
3. Add the condensed coconut milk and whip on high speed for another 3-4 minutes.
4. Add vanilla extract and fold gently. Add coffee, chocolate chunks and fold gently.
5. Transfer to a an airtight container and top with shredded coconut and chocolate chunks.
6. Freeze for 4 hours or overnight.
7. Keep ice-cream at room temperature for 3-4 minutes, to make it easier to scoop.
8. Scoop ice cream into cups ot cones and enjoy!

RECIPE NOTES

1. No notes for this recipe.