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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes. | 2. Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable. | 3. Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips. | 4. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. | 5. Let stand for 15 minutes at room temperature before serving. | 6. Notes: | 7. Though it won’t yield as desirable of results, if you don’t have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air – this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
sugar	1/2 - 3/4	cup	raw	0.0	0.0	0.0	0.0
coffee	3/4	cup	brewed recommended	112.995	18.7535	3.7544	2.6244
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
dark chocolate chip	1/2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.