Homemade Ice Cream: Berry Coconut Coffee Recipe

Servings: 10-12 scoops

Get the Pan! and Get the Loaf Pan!

Nonstick pans make this, not a churn machine or mixer to whip heavy cream as in other non-machine recipes. Simplest, healthiest, tastiest!  




1 pound mix: strawberries, blackberries, raspberries

2 (13.5- oz.) cans whole coconut milk (don’t shake)

2 tablespoons (fine/grind) French vanilla coffee beans

10 ounces chilled sweetened condensed milk

⅓ cup honey


Homemade Ice Cream: Berry Coconut Coffee in a pan.
[Click for larger image] 


Puree berries; strain seeds if desired. Spoon thick coconut (cream only about 2 cups) from cans into small saucepan coated with Teflon™ nonstick. (Stir remaining coconut liquid in a pitcher of fresh water and honey for a refreshing drink.) Infuse with coffee grinds over medium-low heat; stirring until edges bubble. Transfer to a bowl, straining grinds; cool in fridge 20 minutes; whisk in condensed milk, honey; add to pureed berries in processor. Run on low to smooth. Pour into a nonstick loaf pan; cover and freeze 4-6 hours. Thaw at room temp 15 minutes before scooping.