The past few summers living here have been very mild, but for some reason it's July in Mountain View and 90 degrees. Tuesday it's supposed to go up to 100 degrees! After spending over three weeks in air conditioning this apartment is awful. The heat is bearable but draining. So I was super tired after my flight and decided to make an easy, no cook, coconut ice cream to beat the heat. My chocolate chips were actually melted in my cupboard from the heat, so I made coffee ice cream out of instant coffee instead. It makes a nice pick me up as well, which I needed! Make sure your coconut milk is full fat and chilled for a day or two in the fridge. It also helps to chill the bowls and containers you will be using, especially if it's a hot day. Oh my, this coconut ice cream is so delicious--it tastes like a Starbucks Vanilla Frappaccino with whipped cream.
2 cans full fat coconut milk, chilled
2 tablespoons instant coffee
3/4 cups white sugar
1 teaspoon vanilla
2. Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Whisk until sugar is dissolved.
3. Prepare your ice cream maker. I just need to get my frozen bowl out of the freezer and set it in the mixer. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended. Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze to harden or enjoy soft.