Since I had my super cheap used fridge a few months ago, it was my favorite dish to make a lot of ice cream and play with the flavors. It is very easy to make vegan ice cream, and usually I even do it without sugar; Thanks to the sweetness and fat of the coconut milk, you cannot even see the difference.
Against my better judgment, something like a coffee snob, I will say something that I thought I would never say: the best cheap instant coffee is the best for that. In fact, the use of good things will not work at all; They need that dark and roasted flavor to make this ice cream. With a little wait this recipe is very simple. And it is absolutely delicious.
This recipe turned out to be super creamy and delicious, and although it is very easy, it certainly has a big impact on the taste department! You can season it with chocolate sauce for a mocha if you are a real Renegade.
Ice cream in December?
If you follow Beats Your Meat or read Cheers to Vegan Sweets, you may know that I am a big fan of coconut ice cream. Although coconut milk tends to give it a taste when used in ice cream, it is one of the creamiest vegan ice bases and very easy to use.
To avoid the taste of coconut, I like to use it with flavors of ice that easily cover or complement the taste of coconut. Fortunately, these chocolate and chocolate ice cream both do. The acidity of ground coffee and cocoa powder is tempered by the richness of the coconut cream and the sweetness of the coconut is a pleasant taste.
This recipe is a derivative of the basic coffee ice cream, with the addition of vegan sweets, and is perfect for the summer if you want more than frozen coffee.
1. Grind the coffee beans coarsely, as if you were making French coffee.
2. Mix the beans and coconut milk in a medium-sized pan over medium heat. Bring to the boil and cook for 7 to 8 minutes.
3. Add the sugar and stir until completely dissolved, then cook for another 4 minutes.
4. Turn off the heat and add the almond milk. Add the extracts and salt. Allow the mixture to settle and cool for about one hour for about 45 minutes.
5. Strain the mixture to remove large pieces of coffee beans. Freeze in an ice machine according to the manufacturer's instructions.
There are some flavors with which I have a peculiar love-relationship relationship and coffee is one of them. If it's pure, I'm not the biggest fan, but as soon as it's dark chocolate, I love it. For some reason these two flavors complement each other well and this homemade mocha ice cream is a perfect example of this.
It combines the charming and intense aroma of coffee with the rich and deep aromas of dark chocolate. Although it at first glance looks like sweet chocolate ice cream and is child-friendly, it is far from it. This mocha ice cream is a very mature dessert with a cup of espresso and dark chocolate.
It is probably the tastiest way to get your dose of caffeine. I use fresh espresso for this ice cream, but you can also use instant espresso. However, the percentage of chocolate is something that you have to spend. You need high quality black chocolate.
I used 75% intensity. If you like strong coffee flavors, you can increase the intensity of the chocolate. If you are more interested in the taste of fine coffee, I would recommend half of the espresso. Because it is a very decadent dessert for adults, you can also try and decorate it with a few curls of dark chocolate and crushed cocoa beans.
If you have never had cocoa beans, you should try them; They are delicious, but slightly bitter, which goes well with the ice cream. This mocha ice cream is probably the tastiest way to get your dose of caffeine. It is made with fresh espresso and a good amount of dark chocolate at 75%.
Pour the contents of the coconut milk cans into a pan. If you use coconut milk in a can for the first time, do not worry if you see a thick layer of fairly firm cream and a large part of the milky water.