In small bowl, combine ¼ cup hot water, espresso powder and gelatin (if using). Stir until dissolved and set aside. Place full-fat coconut milk, lite coconut milk and cane sugar in high-powered blender. Blend on high 1 minute. Add espresso mixture, xanthan gum (only if you didn’t use gelatin) and vanilla. Blend until well combined and smooth. Pour mixture into bowl and cover. Refrigerate until chilled, 1-2 hours.

Turn on your ice cream maker. Be sure to follow specific instructions for your ice cream maker. Pour ice cream mixture into bowl of ice cream maker. Churn until ice cream starts to become soft-serve texture (mine took about 20 minutes). Pour into freezer-safe container and cover. Freeze until firm, about 2-3 hours. Allow to sit on counter for a few minutes to soften before serving.