Yum! This recipe for coffee ice cream with Kahlúa fudge sauce and maple coconut flakes should be illegal.
1 1/2 tablespoons filter coffee groundsA good pinch of sea salt1 1/2 tablespoons cocoa powderFor the Coconut Flakes:1 teaspoon filter coffee groundsUsing an electric whisk or stand mixer, whip together all of the ice cream ingredients on medium-high speed for 2 1/2 minutes to form medium-soft peaks.Seal the container with a lid or plastic wrap and freeze for 30 minutes.
Remove the ice cream from the freezer and swirl in two thirds of the fudge sauce to form marbled streaks.While the ice cream is chilling, preheat the oven to 320° Fahrenheit.
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