- 800ml coconut cream
- Pinch of salt
- 1 espresso shot
- 50ml vodka
- 200ml vegan chocolate liqueur
- Quantity: 10 scoops
- Cook Time: 15 mins
- Chill Time: 1 hour
- Churn Time: 35 mins (machine dependent)
Brew the coffee to make the espresso shot.
In a pan, combine the sugar, espresso shot, and half of the coconut cream and rest on a medium heat. Stir until the sugar is fully dissolved.
When the sugar has dissolved add the rest of the coconut cream, salt, half of the chocolate liqueur and half of the vodka. Bring to a boil.
Once boiled, put the mixture in the fridge to chill.
After an hour or so add the rest of the alcohol to the mix and stir in well before churning.
Have a look at the full recipe video to get an idea of how I made it.