Description
This dairy-freeEspresso Chocolate Chip Ice Creamis a cool and creamy treat that will cool you down on a hot day. It’s full of espresso flavor and chocolate chips!
Ingredients
Scale
- 214.5 cans of coconut milk {just use the milk, not the water}
- 1/2 cupof honey
- 2 teaspoonof vanilla extract
- 8 tablespoonsof espresso
- 3/4 cupof dark chocolate chips
Instructions
- In a medium saucepan over medium heat, add coconut milk, honey, vanilla extract, and espresso. Heat through until honey is combined, approximately 3-4 minutes.
- Remove from heat, cover, and let sit in refrigerator for at least 2 hours.
- Place espresso ice cream base with chocolate chip into ice cream machine, prepare according to manufacturer instructions.
- Store in the freezer in an airtight container.
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