Inverse Affogato

Espresso Ice Cream:

1 Can (1 3/4 Cup) Full-Fat Coconut Milk

1/4 Cup Granulated Sugar

2 Teaspoons Instant Espresso Powder or 1 Tablespoon Instant Coffee Powder

1 Tablespoon Arrowroot Powder

1/4 Cup Kahlua or Coffee Liqueur

To Serve:

Strong Brewed Cacao Tea, Hot

To make the ice cream, simply toss all of the ingredients except for the liqueur into a medium saucepan and whisk thoroughly. Make sure you break up any clumps before turning on the heat to medium. Whisk periodically until the mixture comes to a boil. Cook at a full boil for 2 additional minutes, and then remove the pan from the burner. Add in the liqueur last, stirring to incorporate. Let cool to room temperature and then chill thoroughly for at least 3 hours before churning in your ice cream maker according to the manufacturer's instructions. Once churned, transfer the fresh, soft ice cream into an air-tight container and stash it your freezer for at least 3 hours before serving.

To serve your affogato, simply scoop the ice cream into a heat-safe dish and pour as much of the hot cacao tea on top as desired. Eat immediately!

Makes About 1 - 1 1/2 Pints Ice Cream

©Hannah Kaminsky