A good coffee ice cream is pure heaven. It simply must have strong (but not bitter) coffee flavor, balanced perfectly with just the right level of sweetness, and have enough cream and richness to really feel silky and to satisfy. And now, since I am dairy-free, it has to be friendly to my belly.
Naw, I don’t have high standards. I just know what I want.
And now that it’s getting to be the time of year where a cool version of my most-necessary-beverage-of-all-time is highly appreciated. And dessert is always welcomed. In other words, I need ice cream, stat.
Good thing this coffee recipe delivers. I know, that’s quite the confident title too. Best coffee ice cream ever?
Well, I’ll let you be the judge. But I’ll let you know that it’s full on coffee flavor, sweet but not too sweet, and the coconut milk used makes it creamy and silky and delicious. It’s also pretty easy to make. I opted not to use egg yolks, so there’s no need to make a custard before chilling, and it’s vegan. The only downside I can see is that it’s gone too soon. In fact, I think it’s time I make more!
Vegan Coffee Ice Cream
2 cans full-fat coconut milk
1 c agave nectar (can substitute maple syrup, sugar, or honey, if desired)
1 c whole coffee beans (use decaf, unless you want a caffeine buzz with your ice cream!)
A pinch of salt
3/4 c water
1/4 t guar gum
1 t vanilla extract
In a medium saucepan, combine the coconut milk, agave nectar, coffee beans, and salt. In a small bowl, whisk together the water and guar gum and add to the saucepan. Heat the mixture until it’s just about to boil, whisking, and remove from heat. Allow to steep for 2 hours.
Strain the coffee beans from the mixture using a fine-meshed sieve with a large bowl underneath to catch the cream. Whisk the vanilla extract into the cream. Chill the cream mixture in the refrigerator for 2 hours or until cold.
Process ice cream in an ice cream maker according to the manufacturer’s instructions. Freeze for several hours or until firm, or serve immediately for soft serve.
Makes 6-8 servings.