It's that time of semester again. The due date for those assignments worth 50% of your grade is two days away, the homework is building up and in the back of your mind some evil part reminds you that hey, you have exams soon as well. This is where the coffee comes in. You tell yourself hey, if I have just one cup of coffee, I can finish this assignment. Then it turns into two cups. Then three. You get the drift. Every couple of semesters I become deeply immersed in a coffee addiction, and as I am currently giving in to those coffee cravings, this post is dedicated to my second temporary love: coffee. Now, in regards to coffee, I like it strong, sweet and creamy. As a result, this recipe does have a large amount of sugar, and as much as I hate to say it, the inclusion of granulated sugar results in a better and softer ice-cream. However, you can alter the amount of coffee and sugar to suit your own preferred coffee taste.

You will need:

1 x 400 ml can of coconut milk
2 tbsp of instant coffee
a bit less than 1/4 cup of sugar
1 tbsp arrowroot powder

also: cheese cloth and an elastic band.

1.  Pour the coconut cream, sugar and arrowroot into a saucepan, and put on a hotplate with a low heat (4/9) and stir occasionally.
2. Put around 1-2 tbsp of instant coffee into a cheese cloth. Wrap ends with an elastic band so coffee is sealed inside. This will act as a filter.
3. When sugar has dissolved, add your little coffee sachet into the coconut cream. Let the coffee dissolve into the cream, and mix this in. When the mixture has the coffee strength that you desire, pour into a metal tray, cover with glad wrap and place in a freezer. Whisk every 30 minutes until ready to serve.