Wed. Aug 4th, 2021

Serves: 4 

Prep time: 10 minutes + 6 hrs freezing time 

Cooking time: NA 


Gluten-absolutely free 

Dairy-totally free 





4 servings of espresso 

1 tablespoon Melrose MCT oil 

¼ cup roasted hazelnuts, about chopped 

¼ cup toasted coconut flakes 

Coconut Ice Product 

2 x 400g can complete-body fat coconut cream 

½ (80g) cup granulated erythritol 

1 -2 whole vanilla beans, seeds scraped out 

Pinch sea salt 


The day just before, put your ice cream churning bowl in the freezer to chill right away. When completely ready to make your ice cream, spot the coconut milk, erythritol, sea salt and vanilla into a blender and blitz right up until the sugar has dissolved and the vanilla bean is evenly dispersed.

Pour substances into the chilled ice product maker and churn in accordance to manufacturer’s guidelines till the regularity is like gentle provide ice product. Transfer the ice product into a significant container and freeze for 4-6 hours right until organization. 

When ready to provide your affogato, location the just brewed sizzling espresso into a blender with the MCT oil. Mix on high right up until combined. Scoop generous balls of ice product into 4 glasses or compact bowls. Pour above the MCT coffee and sprinkle around hazelnuts and coconut flakes to provide. 



If you really do not have an ice product maker: Mix the elements as for each the recipe and pour into a huge container. Place into the freezer to set, mixing and whisking the ice product to aerate each and every 1 hour. Repeat until finally firm, about 6-8 hrs.