Description
This dairy-free Espresso Ice Cream is full of coffee flavor and dotted with chocolate chips—because everything’s better with chocolate!
Ingredients
Scale
- 2 14.5 cans of coconut milk {just use the milk, not the water}
- 1/2 cup of honey
- 2 teaspoon of vanilla extract
- 8 tablespoons of espresso
- 3/4 cup of dark chocolate chips
Instructions
- In a medium saucepan over medium heat, add coconut milk, honey, vanilla extract, and espresso. Heat through until honey is combined, approximately 3-4 minutes.
- Remove from heat, cover, and let sit in refrigerator for at least 2 hours.
- Place espresso ice cream base with chocolate chip into ice cream machine, prepare according to manufacturer instructions.
- Store in the freezer in an airtight container.
