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Adaptogenic Cold Brew Coffee Coconut Ice Cream
prep time
24 hours
cook time
20 minutes
total time
2-4 servings
What You Will Need
  • 3 tablespoons of RASA Dirty Coffee Blend (use MYTINYLAGUNA for 20% off)
  • 1 can of Lite Coconut Milk
  • 1 can of Coconut Cream
  • 1 teaspoon of Stevia OR 1/4 cup of Maple Syrup
  • 1 teaspoon of Vanilla Bean Powder
  • 1 scoop of Sunflower Lecithin Powder*
  • 1 pinch of Pink Sea Salt


Ingredient Notes:

Sunflower Lecithin Powder is optional, but I recommend using it has a natural emulsifier.

  1. Pour the RASA coffee blend and the light coconut milk together in a mason jar and put in the refrigerator for 24-48 hours.
  2. A day or two later take out the combo and strain out the herbs and coffee.
  3. I recommend using a nut milk bag for best results, use a double strainer or cheesecloth for a second option.
  4. Pour the strained goods into the blender, add in the coconut cream, sweetener, and other ingredients, until completely smooth.
  5. Chill in the fridge for 1-2 hours if using an ice cream maker.
  6. Pour in a container and put in the freezer if not using an ice cream maker.
  7. If using an ice cream maker, take out the chilled mixture, and shake well.
  8. Pour the contents into the ice cream maker and wait until fully chilled.
  9. Enjoy right away!

Adaptogenic Cold Brew Coffee Coconut Ice Cream

Adaptogenic Cold Brew Coffee

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