"From a Paleo cookbook, this non-dairy ice cream sounds super creamy due to the coconut milk. Time does NOT include refrigeration time of 2 hours to overnight. Makes 1 pint"

Original recipe yields 1 serving

Metric US

I've Tried It

Ingredients

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1 can (14 ounce) coconut milk (full-fat)
2 tablespoons brewed coffee (STRONG)
2 tablespoons honey (organic)
2 large egg yolks

1 teaspoon vanilla
1/2 cup pecan nuts (raw, chopped)
Optional: freshly ground coffee beans, for garnish)

Nutritional

Serving Size: 1 (575.1 g)
Calories 1724.5
Total Fat - 148.2 g
Saturated Fat - 95 g
Cholesterol - 368.9 mg
Sodium - 168.3 mg
Total Carbohydrate - 93.6 g
Dietary Fiber - 13.3 g
Sugars - 63.6 g
Protein - 27.2 g
Calcium - 257.1 mg
Iron - 9.5 mg
Vitamin C - 11.8 mg
Thiamin - 0.5 mg

Step 1

Place the coconut milk, coffee, honey, egg yolks and vanilla in a heavy-bottomed saucepan over medium heat. Heat gradually while constantly whisking, just until it comes to a low boil, then immediately remove from the heat and let cool completely.

Step 2

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2 hours minimum, or overnight.

Step 3

Place the cold mixture in an ice-cream maker and process to the desired consistency. Immediately scoop out the ice cream to a bowl, stir in the pecans, and serve immediately, topped with the ground coffee beans, if using.