Oh. My. Word. Where has this been all my life?! This recipe is creamy, delicious and, unlike some dairy-free ice creams, actually freezes well.
It starts with the sweet cream base I used for the vegan vanilla ice cream but with a slight variation:
- 1 cup soya cream
- 1 cup soya milk (we use less soya milk in this recipe as there is liquid added with the coffee)
- 1/2 cup sugar
- 2 double espressos (add more or less coffee depending how strong a coffee flavour you want, I found 1 double wasn’t enough though)
Add the milk, cream and sugar to a bowl and whisk to dissolve the sugar. Make the coffee, but make sure you let it cool before adding to the mixture to prevent it from curdling. I then added the mixture to my ice cream maker and let it do it’s thing, and voila! Delicious ice cream in less time than going to the shop to buy some 🙂
Note: I added some cracked coffee beans to the mix. I think this was a mistake though and I’m not going to do it again! I think if you had some chocolate coated coffee beans then these would be good added whole to the mix, but the cracked beans just got stuck in my teeth without adding much to the flavour. Also this turned out to be a double quantity for my ice cream maker so we had to have it on consecutive nights… The hardship!
I am going to try the recipe again but vary it a little by using hazelnut milk and maybe add some chocolate chips to the mix. I’ll let you know how it tastes when I do!