I love coffee!
But what I love almost as much as coffee is ice cream. However, sometimes ice cream doesn't love us all back. Vegans and those who are lactose intolerant are typically relegated to the less diverse menu of sorbets. Don't get me wrong, I've had some wonderful sorbets, but few that compare to a delicious bowl of ice cream.
My goal for this project was to create an ice cream that me and my wife, who is allergic to dairy, could eat together
Step 1: Ingredients
Ingredients are super simple and easy:
- 1 can of coconut milk (13.5 to 13.66 ounces)
- ⅓ cup of sugar
- 2 tbs coarse ground coffee
Make sure you get the canned, full fat coconut milk, not the cartons meant to be a dairy milk substitute. The fat content should be around 25%. Also, any ground and type of coffee will do, but it's best to have coarse ground coffee (french press style).
Step 2: Tools
You'll need a few things from around the kitchen:
- Ice cream maker (we have the stand mixer attachment)
- Small sauce pot
- Kitchen sieve or cheese cloth
- Bowl with lid
- Freezer safe bowl
- Wooden spoon
- Measuring cups and spoons
You will also need to use your refrigerator and freezer (obviously).
We have an attachment for our stand mixer that makes excellent ice cream so this 'ible will cover that method. If you have another type of ice cream maker, please consult your manual.
Step 3: Prepare the Liquid
Prepare the liquid by putting all ingredients into the sauce pan and heating under low heat, stirring occasionally. Once the liquid begins to warm, any coconut milk solids will liquefy and the sugar will dissolve.
Continue to heat until the mixture is about to boil (you will notice the liquid begin to froth), turn off the heat and let sit for 3 minutes. Once the three minutes is up, pour the liquid through the sieve into a bowl and cover it.
You want your liquid to be at room temperature before proceeding to the next step. You can speed this process along by refrigerating it, however be vigilant, the coconut milk will begin to harden at refrigerator temperatures.
Step 4: Churn Into Ice Cream
Once your liquid is at room temperature, remove your ice cream maker attachment from the refrigerator and mount it to your stand mixer. Place the adapter on the rotor, pour in the liquid and put the ice cream paddle in. Lower the head of the mixer into place and turn on to stir.
Allow the mixer to churn for 20 to 30 minutes before turning off.
Step 5: Finished!
You now have delicious home made vegan coffee ice cream!
Eat it immediately for soft serve ice cream or leave it in the freezer for one day for hard ice cream.
Step 6: Variations
The benefit of making your own ice cream is that you can tailor it to whatever flavors you like. Here are some ideas:
- Add chocolate chips for coffee chocolate chip ice cream
- Add 2 tbs of cocoa powder for a mocha ice cream
- Add a tsp of vanilla extract or steep a vanilla bean in the liquid for a vanilla coffee ice cream
- Add a tsp of almond extract and a ½ tsp of vanilla extract for amaretto ice cream
- Add chopped hazelnuts or pistachios for a biscotti ice cream
- Add caramel right before turning the mixer off for dulce de leche late ice cream
- Add chopped chocolate covered espresso beans for an extra jolt!
Runner Up in the
Participated in the
Participated in the
Three Ingredient Challenge