I just came back from a month long trip to the East Coast, and it was so very hot and humid while I was there. The difference between Pittsburgh and California summer is not the temperature but the humidity.
However, every building or house in Pittsburgh has air conditioning. I’ve just come home to a sweltering apartment with only one window air conditioner in the bedroom. If there was any humidity in the Bay Area forget it–we would rent a place with central AC.
The past few summers living here have been very mild, but for some reason it’s July in Mountain View and 90 degrees. Tuesday it’s supposed to go up to 100 degrees! After spending over three weeks in air conditioning my apartment is awful. The heat is bearable but draining.
So I was super tired after my flight and decided to make an easy, no cook, coconut milk ice cream to beat the heat. My chocolate chips were actually melted in my cupboard from the heat, so I made coffee ice cream out of instant coffee instead. It makes a nice pick me up as well, which I needed!
Make sure your coconut milk is full fat and chilled for a day or two in the fridge. It also helps to chill the bowls and containers you will be using, especially if it’s a hot day. Oh my, this coconut ice cream is so delicious–it tastes like a Starbucks Vanilla Frappaccino with whipped cream.
- 2 cans full fat coconut milk, chilled
- 2 tablespoons instant coffee
- 3/4 cups white sugar
- 1 teaspoon vanilla
- Add coffee and sugar to a medium bowl and mix together.
- Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Add vanilla as well. Whisk until sugar is dissolved.
- Prepare your ice cream maker. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended.
- Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze for 1 hour to harden or use soft.
