Coffee Coconut Ice Cream Bites

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Warm spring and summer days go perfectly with cold brew coffee and ice cream – especially when it’s a homemade treat and combined all together in one bite… ok, multiple bites. ; )  These ice cream bites are super rich and creamy while using super simple ingredients and will pretty much melt in your mouth. The coffee coconut shell combines Singing Dog brand Vanilla Coffee with coconut butter and maple syrup that could easily be frozen into fudge, but it’s also incredible over ice cream. Making this dessert into ice cubes makes them super popable for an at-home movie night or those late-night treats!

 

Ingredients

Ice Cream Cubes
  • 1 can full-fat coconut milk (RFR tip: for a 100% raw version you can blend young Thai coconut with enough water to make a thick milk)
  • 3 Tbsp. maple syrup
  • 2 tsp. vanilla extract
  • ¼ cup coconut oil, melted
  • 1 tsp. non-GMO soy lecithin powder
Coffee Coconut Shell
  • ½ cup coconut butter, softened
  • 6 Tbsp. strong cold brewed Vanilla Coffee
  • 6 Tbsp. maple syrup

Instructions

Ice Cream Cubes
  1. Blend all ingredients except the coconut oil and lecithin until combined. Add melted coconut oil and lecithin and blend on high for 30-60 seconds.
  2. Pour into 2 ice cube trays and set in your freezer overnight.
Coffee Coconut Shell
  1. The following day, blend all ingredients for the Coffee Coconut Shell together until creamy.
  2. Remove Ice Cream Cubes from the trays and place on a lined baking sheet.
  1. Cover each cube with the Coffee Coconut Shell and place baking sheet in your freezer to harden, at least a couple hours. The Coffee Coconut Shell will spill over the cubes onto the tray which you can later eat as fudge! Keep stored in a container in your freezer. Happy summer!

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