Coffee Coconut Ice Cream - cooking recipe

Ingredients

2 (13 1/2 ounce) cans full fat coconut milk (roughly 3 1/2 cups)
1/2 - 3/4 cup raw sugar
3/4 cup strong brewed coffee (decaf recommended)
1 1/2 teaspoons pure vanilla extract
Variation
1/2 dark chocolate chips (or bittersweet)

Preparation

Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer.
Let stand for 15 minutes at room temperature before serving.
Notes:
Though it won't yield as desirable of results, if you don't have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.