Chill the can of coconut cream in the fridge overnight before starting to make your ice cream.
Scoop the coconut cream into your stand mixer bowl and beat until light and fluffy.
Add the vanilla, sweetener of choice and then slowly drizzle the cream in while beating.
Once the mixture is light and fluffy, you can transfer it to your ice cream churner to finish.
To make the affogato; place two scoops of ice cream in the bottom of your serving glass and pour a double shot of espresso or 2 ounces of hot brewed coffee over the top.
This dish needs to be eaten immediately and at room temperature.Ice cream can be stored I the freezer for up to one month.
Notes
(Xylitol is better for ice cream as it helps to keep it soft and creamy, however you should only use it if you have no dogs in the house as it is lethal to them)Net carbs: 2gThis recipe was first published August 2019.