Sorry for the lack of recipes these past couple of weeks. It’s been busy-busy around here! My in-laws were in town for 2 weeks from Nebraska. My kids adore their grandma and grandpa and it’s such a treat when they visit! We soak up every minute with them since we don’t see them often. The memories shared are always so fun, it’s just heartbreaking to say goodbye. Praying someday they’ll live closer.
I also recently injured myself, which made baking and typing a bit of a challenge. I sewed (yes, sewed) through my finger while making superhero masks for my son’s birthday. Darn sewing machine. You’d think I’d never sewn before. The needle went through the nail and cut the tip of my finger. So nasty. Thankfully it missed the bone and it was on my left hand. No stitches were needed, but it did get taped and wrapped up pretty well. I had to overcome my fear of sewing again and finish the masks. They did come out so cute and the kids loved them!
Now onto this ice cream recipe, after I’ve totally grossed you out with my finger story. It’s coffee ice cream and it’s delicious! Coffee ice cream has always been one of my faves, even as a kid. I remember ordering jamoca almond fudge at Baskin Robbins, the only ice cream shop in town. For this recipe, I kept it simple. Dairy free coffee ice cream without the added chocolate or nuts. I did use the addition of gelatin powder for the first time (don’t worry, there’s a vegan option too) and I love the texture! Keeps it’s thickness and creaminess. Would it be ok to have a cup of this coffee ice cream in the morning instead of my cup of coffee? I’m total going to justify that one.
dairy free coffee ice cream
- 1 1/2 cups full-fat coconut milk
- 1 1/2 cups lite coconut milk
- 3/4 cup cane sugar
- 1/4 cup hot water
- 2 tablespoons espresso powder
- 1 tablespoon grass-fed gelatin or 1/2 teaspoon xanthan gum for vegan
- 1 teaspoon pure vanilla extract
In small bowl, combine 1/4 cup hot water, espresso powder and gelatin (if using). Stir until dissolved and set aside. Place full-fat coconut milk, lite coconut milk and cane sugar in high-powered blender. Blend on high 1 minute. Add espresso mixture, xanthan gum (only if you didn’t use gelatin) and vanilla. Blend until well combined and smooth. Pour mixture into bowl and cover. Refrigerate until chilled, 1-2 hours.
Turn on your ice cream maker. Be sure to follow specific instructions for your ice cream maker. Pour ice cream mixture into bowl of ice cream maker. Churn until ice cream starts to become soft-serve texture (mine took about 20 minutes). Pour into freezer-safe container and cover. Freeze until firm, about 2-3 hours. Allow to sit on counter for a few minutes to soften before serving.