Instructions
Step 1
Add the coconut milk, xylitol and vanilla to a small saucepan and bring to a low boil. Whisk until evenly combined. Add the xanthan gum and salt and whisk again.
Step 2
Transfer the mixture to a small bowl and place in the fridge to cool for 1 hour.
Step 3
In a large bowl, add the heavy whipping cream and vanilla bean and beat using a handheld mixer until a whip cream like consistency forms. Be sure not to over beat the cream.
Step 4
Add the coconut milk mixture and beat again until the ice cream is thick and peaks begin to form. Fold in the ground coffee and cookie dough bars.
Step 5
Place a freezer bag in a large loaf pan, pour the ice cream mixture into the bag, press the air out and seal the bag. Freeze for 3-4 hours.
Step 6
Before serving the ice cream, remove from the freezer 30 minute before and set on the counter. Run the serving spoon under hot water to help scoop the mixture!
