Coconut Espresso Chocolate Chip Ice Cream

Place both coconut milks in the refrigerator overnight.

Turn the burner on medium-high and whisk together coconut milk, coconut cream, honey and espresso powder. The mixture should come to a low bowl. Turn down to low and cook for about 5 minutes, stirring frequently. You will have to whisk well, because the coconut milk separates in the can.

Remove from pan and place in the fridge for several hours. Or you can place the container on the counter in a large bowl of ice. It must be cold before you put it in the ice cream maker.

Add chocolate chips and stir. Pour into ice cream maker and follow manufacturer’s directions. It took mine about 20 minutes to come together.

Serve immediately for soft-serve style or place back in the freezer for a hard-packed ice cream.

Makes about 1 quart.