Everyone has that one late night, online mega-store driven moment of weakness. Bathed in the etheral blue light of your super phone, you think: ”This is a great deal. I need one of these. How could I have lived so long without one?” Click.
Just as simply, in 5 to 7 business days, you find yourself in possession of a shiny new, economical (at least that part was correct) ice cream maker. Well, you’ve made your frosty, treat laden bed, you might as well learn how to make ice cream. If you haven’t reached that point in your life yet, maybe I can help nudge you along.
You see, I’m allergic to dairy, but have quite the devil’s own sweet tooth. When the thermometer creeps above 80, I stalk the cold case isles of my local Whole Foods in search of a new and exciting frozen treat. When I came upon a local, small batch, cold brewed coffee and cinnamon variety, I squealed in delight. When I saw the $8/pint price tag, I rationalized with a ‘just this once’ that quickly turned into an, ‘oh my goodness I can’t live without you‘ moment.
In the face of this dilemma, I turned to my age-old mantra of: I can do it myself. While it’s true that there are a lot of things I can’t make myself, and not for not trying, ice cream is not one of them. If you find yourself in need of an ice cream maker, don’t say I never did anything for you.
Before you even begin this endeavor, chill your ice cream maker base in the fridge for at least overnight. I keep mine in there always, just in case.
Coffee Ice Cream With Cocoa Nibs
- 1 cup Almond milk
- 1/2 cup Coconut milk
- 1/2 cup Coconut cream
- 1.5 cups strong brewed coffee (brewed 5 tblsp coffee to 2 cups water or whatever is strong to you!)
- 2/3 cup sugar
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 2 Tbs Arrowroot (or cornstarch)
- 1 tsp Vanilla extract
- 1 Tbs (refined or unrefined depends on your taste) melted coconut oil
- Coco nibs or shaved chocolate (to stir in later)
Combine your milks, and everything but the vanilla extract, in a sauce pan, whisking it all together while cold. The coconut cream will likely stay clumpy, but will blend once heated. With your cook top on medium, bring the mixture up to just before simmering, then remove from heat. Everything should be nicely combined, and you can now stir in your vanilla. It’s important to let this mixture cool. The cooler it is, the faster ice cream can happen. (fairly obvious fact)
Once the mixture is cool, and your ice cream machine is up and running (according to manufacturer’s directions), pour in your base. Let the machine run for the allotted time, usually around 20 to 30 minutes. Transfer your soft-set ice cream to the container of your choice (I use a large Pyrex) and carefully fold in your chocolate/coco nibs/mix-in of choice. Freeze for at least 6 hours, if not overnight.
The waiting is-hands down-the hardest part. You know it’s there, you know it will be good, but no matter how many times you check on it, you still need to wait. It’ll be worth it, and if coffee is for breakfast, why can’t coffee ice cream be for breakfast?
Breakfast of champions!
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