Espresso Ice Cream With Chocolate Chips

This dairy-free Espresso Ice Cream is full of coffee flavor and dotted with chocolate chips—because everything’s better with chocolate!

📝 Ingredients

• 2 14.5 cans of coconut cream {just use the milk, not the water}
• 1/2 cup of honey
• 2 teaspoon of vanilla extract
• 8 tablespoons of espresso
• 3/4 cup of dark chocolate chips

👨‍🍳 Instructions

1. 1In a medium saucepan over medium heat, add coconut milk, honey, vanilla extract, and espresso. Heat through until honey is combined, approximately 3-4 minutes.
2. 2Remove from heat, cover, and let sit in refrigerator for at least 2 hours.
3. 3Place espresso ice cream base with chocolate chip into ice cream machine, prepare according to manufacturer instructions.
4. 4Store in the freezer in an airtight container.