1cup(237ml)cold brew coffee(or alternatively brew a strong cup of coffee)
½teaspoonespresso powder
½cup(80g)coconut sugar
Toasted coconut flakes
Instructions
In a pot over low heat, add coconut milk, coffee, espresso powder, and coconut sugar. Stir until sugar has dissolved and remove from heat.
Add liquid to a large heat-proof bowl then cover and let sit in the fridge until completely cool, about 4-6 hours.
Once mixture has cooled, pour mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions. Churn/freeze ice cream until it is thick.
Scoop out the soft ice cream and place into a freezer-safe container with a lid, in an even layer, and place into the freezer overnight.
Prior to scooping, let ice cream stand on counter for 10 minutes before scooping with a warm ice cream scoop.