Recipes and Cooking Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch Thanks to unsweetened coconut milk, you will be amazed at how smooth and creamy this nondairy ice cream tastes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 12, 2022 Print Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 4 hrs Freeze Time: 4 hrs Total Time: 35 mins Servings: 8 Yield: 4 1/2 cups Jump to Nutrition Facts Ingredients 2 13.5 ounce cans unsweetened coconut milk 1 vanilla bean, split lengthwise 1 tablespoon water 2 teaspoon instant espresso coffee powder ¼ cup honey 6 egg yolks 1 recipe Cinnamon-Almond Crunch Cinnamon-Almond Crunch 1 tablespoon coconut oil 1 tablespoon honey 1 teaspoon ground cinnamon ¼ teaspoon sea salt ⅔ cup chopped almonds and/or unsalted raw pistachio nuts ⅓ cup unsweetened raw chip coconut Directions Pour coconut milk into a medium saucepan, scraping out all of the solids. Scrape seeds from vanilla bean into milk; add vanilla pod. Cook and stir over medium heat just until simmering. Remove from heat. Cover and let stand 5 minutes. Combine water and espresso powder; stir espresso mixture and honey into milk. Return just to simmering. Remove vanilla pod. In a medium bowl whisk egg yolks until smooth. Gradually whisk in about 2 cups of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Strain milk mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water; stir to cool. Cover and chill 4 to 24 hours. Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions, adding 2/3 of the Cinnamon-Almond Crunch during the last 5 minutes. Ripen 4 hours. Sprinkle each serving of ice cream with remaining crunch topping. Cinnamon-Almond Crunch Preheat oven to 300°F. In a small saucepan combine coconut oil, honey, cinnamon and salt. Cook and stir over medium-low heat until melted and well combined. Add almonds and coconut; toss to coat. Spread mixture into an even layer in a small shallow baking pan. Bake for 14 minutes or until mixture is nearly dry and evenly browned, stirring twice throughout bake time. Transfer mixture to a large sheet of foil; cool completely. To store: Store in the freezer up to 1 month. Print Nutrition Facts (per serving) 328 Calories 27g Fat 16g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 328 % Daily Value * Total Fat 27g 35% Saturated Fat 19g 95% Cholesterol 138mg 46% Sodium 124mg 5% Total Carbohydrate 16g 6% Total Sugars 11g Protein 4g Vitamin C 0.1mg 0% Calcium 45mg 3% Iron 2mg 11% Potassium 105mg 2% Folate, total 22.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.