Vegan Coffee Ice Cream (GF)
This creamy vegan coffee ice cream is a perfect summer treat. It offers a refreshment and an energy boost, with a wonderful coffee flavour that comes through strongly. Made with a base of cashews, evaporated coconut milk, and condensed coconut milk.
Ingredients
Coffee ice cream made with espresso:
- 240 g cashews
- 240 ml (1 cup) evaporated coconut milk chilled
- 120 ml (1/2 cup) 4 espressos chilled
- 280 ml (1 1/6 cups) cold water
- 320 g sweetened condensed coconut milk chilled
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Coffee ice cream made with instant coffee:
- 240 g cashews
- 240 ml (1/2 cup) evaporated coconut milk chilled
- 400 ml (1 2/3 cup) cold water
- 320 g sweetened condensed coconut milk chilled
- 1/18 tsp salt
- 1 tsp vanilla extract
- 8 tsp instant coffee
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Instructions
- Make sure to put the ice cream maker container in the freezer at least 12 hours before you start making ice cream. For best result, chill in the freezer also the container in which you'll store the ice cream.
- If making coffee ice cream with an espresso machine, make 4 espressos (each should be 30 ml) and put them in the refrigerator to chill completely.
- Add all ingredients for the ice cream into a blender and blend together well. Make sure the mixture is really smooth.
- For best results, chill the mixture in the refrigerator for a couple of hours or overnight before proceeding.
- Take the mixture out of the refrigerator and give it a stir. When the ice cream machine is running, pour the mixture into the ice cream machine. Churn according to directions.
- After ice cream is made in the ice cream machine, take it out and transfer it to a freezer-safe container. Seal the container and put it in the freezer for a couple of hours, so that the ice cream hardens even more.
Notes
*If your espressos give less or more than 120 ml, use all the liquid from espressos then add or reduce the quantity of water according to that.
*Don't soak the cashews beforehand in water since they will absorb some of this additional water which will throw off the ratio of water in the ice cream and it won't be as creamy.
*Give evaporated coconut milk and sweetened condensed coconut milk a good stir before using.
*I used evaporated coconut milk and sweetened condensed coconut milk from Nature’s Charm.
*You can use decaffeinated coffee, if desired.
*Prep time does not include chilling time in the refrigerator, churning time in the ice cream machine, and time that the ice cream needs in the freezer to harden.
Nutrition
Serving: 1 servingCalories: 228kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 59mgFiber: 1gSugar: 17g
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