Coffee and ice cream are things that I often go out to enjoy with my friends. Here’s a coffee ice cream recipe, dedicated to my three closest friends: Greg, Alex, and Vic. 🙂
I know gelato goes through a different creation process than this coconut milk based ice cream does, but I can’t help taste the similarities in flavour. I had a lot of gelato when my bestie and travelled to Rome, Italy a few years ago. I know what you’re thinking – gelato isn’t vegan. No, it usually isn’t – but a chain of gelato stores throughout the city carried at least 3 flavours of soy gelato. There was also another place that had about 10 flavours (none of which tasted as good as the 3 flavours at the chain place).
Which of these would you choose if you could have one? Pistachio, coffee, or hazelnut? Admittedly, Greg and I always went for either pistachio or hazelnut, but I’m still learning about vegan ice cream making. I’ll probably attempt those two in the future. Coffee flavoured ice cream feels like an easy yes. It’s like when I go someplace and want a coffee, I get an espresso, because it’s safe. If it’s bitter, I can easily add sugar, plus there’s not much of it in the little cup. If it’s not good, at least it’ll be gone quickly.
Right. But, back to the coffee ice cream. It reminds me of my time in Rome, my best friend Greg (a genuine coffee fiend if ever there was one), and being around my dad – who loves ice cream and coffee, though not together.
For real, it only takes 4 ingredients to make this ice cream! What?! Yes—go make some!
Coffee Ice Cream
- 2 cans full fat coconut milk
- 1 cup strong coffee (or 2x double shots of espresso)
- 1 teaspoon fine espresso or coffee grounds
- ½ cup granulated sugar of your choice
|Make sure ice cream machine container is in the freezer overnight,|
|In small saucepan on low-medium heat, mix all ingredients until sugar is dissolved.|
|Once mixture is cooled, cover and place in fridge for about 5 hours.|
|Place mixture in ice cream maker according to manufacturer's instructions.|
|Once ice cream is finished, put in container and cover. Place in freezer for several hours or overnight.|
|When you're ready to eat this ice cream, remove it from the fridge for 10 minutes before scooping with a warm ice cream scoop. Enjoy!|
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This ice cream is good on top of waffles or pancakes, or on its own. It’s creamy, smooth, and not crazy-sweet.
If you make this recipe, please leave me a comment and let me know how you liked it! And if you share it on social media, please tag me: @tazimdamji on Twitter and @celebratelifesadventures on Instagram.