Mocha Coconut ce Cream

Mocha Coconut ce Cream
  • 10 ounces dark chocolate, broken into pieces
  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  1. Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
  2. Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
  3. Freeze in ice cream maker according to manufacturer's instructions.

04/20/2018
Mocha Coconut ce Cream, recipe PT15M PT1H 5 455 calories

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