MCT Affogato with Coconut Icecream
Prep time: 10 minutes + 6 hours freezing time
Cooking time: NA
4 servings of espresso
1 tablespoon Melrose MCT oil
¼ cup roasted hazelnuts, roughly chopped
¼ cup toasted coconut flakes
Coconut Ice Cream
2 x 400g can full-fat coconut cream
½ (80g) cup granulated erythritol
1 -2 complete vanilla beans, seeds scraped out
Pinch sea salt
The day earlier than, place your ice cream churning bowl within the freezer to sit back in a single day. When able to make your ice cream, place the coconut milk, erythritol, sea salt and vanilla right into a blender and blitz till the sugar has dissolved and the vanilla bean is evenly dispersed.
Pour components into the chilled ice cream maker and churn in response to producer’s directions till the consistency is like tender serve ice cream. Switch the ice cream into a big container and freeze for 4-6 hours till agency.
When able to serve your affogato, place the simply brewed scorching espresso right into a blender with the MCT oil. Mix on excessive till mixed. Scoop beneficiant balls of ice cream into 4 glasses or small bowls. Pour over the MCT espresso and sprinkle over hazelnuts and coconut flakes to serve.
In case you don’t have an ice cream maker: Mix the components as per the recipe and pour into a big container. Place into the freezer to set, mixing and whisking the ice cream to aerate each 1 hour. Repeat till agency, about 6-8 hours.