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.