Coconut Coffee Ice Cream
2 cans chilled full fat coconut milk
1/2 - 2/3 cups agave syrup
2 tsp vanilla
1 tbsp instant coffee
Add 1 scoop of RYZE coffee to 12 ounces of boiling water.
Place it in fridge until it's cooled down.
In a blender or food processor, blend coconut milk, agave syrup, vanilla, instant coffee and RYZE mushroom coffee.
Pour in a loaf pan and freeze until completely hardened.
Enjoy it as is or with some chocolate chips on top!
Recipe by Stephanie M.