This rich dairy-free kahlua coffee ice cream has a very grown-up flavor and creamy consistency. The coffee liqueur adds depth, and it helps to keep the ice cream a little softer for scooping. Adding more sweetener will also yield a slightly softer texture. It’s all thanks to a little frozen dessert secret: alcohol and sugar do not freeze!
- 2½ cups full-fat coconut milk
- ⅔ cup espresso coffee
- ⅔ cup Kahlua, Tia Maria, or other dairy-free coffee flavored liqueur
- 2 tablespoons packed dark brown sugar, or to taste
- ¾ cup chopped pecans or ⅓ cup dairy-free mini chocolate chips (optional)
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