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.

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This product is not intended to diagnose, treat, or prevent any disease."

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