Coffee & Coconut Combine for a Sweet Frosty Treat

If coffee and coconut isn’t a combination you’d typically try, you’re missing out! This delicious ice cream from Stacie of Sugarface Bakes features shredded coconut, cacao nibs, and espresso powder for a crave-worthy dessert. Even better, the recipe is no-churn, which means you can make it at home without any fancy equipment. Yes please!

Craving more ice cream? Try our classic coffee ice cream or Stacie’s honey pineapple bourbon ice cream - they’re both no-churn too!

Ingredients

• 1 14-oz can sweetened condensed milk⁣

• 2 cups heavy whipping cream (or 4 cups thawed whipped cream)⁣

• 1.5 tbsp espresso powder⁣

• Cacao nibs⁣

• Shredded coconut ⁣

• Chocolate chips

Directions

1. Heat 1 tbsp water until piping hot, mix 1.5 tbsp espresso powder until dissolved.

2. Whip heavy cream until stiff peaks. Add milk, coffee, beat until well combined.

3. Optional: Add nibs, coconut, and chocolate chips to a food processor and pulse until ground to your liking.

4. Fold in nibs, coconut, and chocolate chips.

5. Freeze for at least six hours, or until firm.