Sun. Aug 1st, 2021

Serves: 4 

Prep time: 10 minutes + 6 several hours freezing time 

Cooking time: NA 


Gluten-absolutely free 






4 servings of espresso 

1 tablespoon Melrose MCT oil 

¼ cup roasted hazelnuts, around chopped 

¼ cup toasted coconut flakes 

Coconut Ice Product 

2 x 400g can complete-fats coconut product 

½ (80g) cup granulated erythritol 

1 -2 whole vanilla beans, seeds scraped out 

Pinch sea salt 


The working day in advance of, place your ice product churning bowl in the freezer to chill overnight. When prepared to make your ice cream, position the coconut milk, erythritol, sea salt and vanilla into a blender and blitz until finally the sugar has dissolved and the vanilla bean is evenly dispersed.

Pour ingredients into the chilled ice cream maker and churn in accordance to manufacturer’s instructions until eventually the regularity is like soft provide ice product. Transfer the ice cream into a big container and freeze for 4-6 several hours until finally firm. 

When all set to provide your affogato, position the just brewed hot espresso into a blender with the MCT oil. Blend on superior until finally blended. Scoop generous balls of ice cream into 4 eyeglasses or modest bowls. Pour above the MCT espresso and sprinkle more than hazelnuts and coconut flakes to serve. 



If you really do not have an ice cream maker: Blend the substances as for every the recipe and pour into a large container. Place into the freezer to established, mixing and whisking the ice product to aerate every single 1 hour. Repeat until finally business, about 6-8 several hours.