Better-than-dairy Vegan Coffee Ice Cream


My biggest weakness for sure is coffee flavored Ice cream.


I have loved coffee ice cream since I was a little girl.


My mother made the best tasting coffee ice cream I have ever had to this day.


She called it Mocha ice cream. Actually mocha ice cream in Israel is almost always coffee flavored whereas in the US it’s a combination of coffee and chocolate. That might have changed since I was a chid. So much in Israel is done “The American Way” nowadays!


I was a very bad eater as a little girl you see. I didn’t like to eat many things. In fact I didn’t like to eat anything!!


This was one of the many “trick” foods my mother made to get me to eat something nutritious.


When I was a child, milk was a very important part of a kid’s diet. It would cause anxiety to a parent if their child didn’t have milk and calcium in their diet.


So she created this delicious Mocha Coffee ice cream. Of course it was dairy and made with whole milk and full cream. Actually if I remember correctly it even had an egg yolk thrown in for hidden protein. That too was not uncommon. As a young mother I even threw in an egg yolk in the baby milk bottle. Yep that was added to make the milk “more nutritious”.


But oh, this was the best coffee ice cream I have ever tasted! No ice cream machine needless to say was used.


I have tried to recreate my mother’s coffee ice cream making it non dairy as I’m trying to cut it out of my own diet. Not easy.


After many many trials of different combinations of non dairy products I have created the non dairy ice cream recipe I am very happy with.


This ice cream is truly delicious and creamy. It is made from a custard base. You cannot tell the difference between dairy ice cream and this.

I now use this as my base for all my ice cream flavours. Add anything you like to it. I have added coffee, homemade Nutella chips and strawberries so far. All so tasty and healthy.

Try it!




Here’s what you need:


Part one

2 cups coconut milk (500ml) separate the liquid from the thick part. Store the liquid in a container for later use.

2 teaspoons vanilla extract or paste.


Part two

To make custard


2 cups (500ml) coconut and almond milk mixed. 1 cup of each. 4 heaped tablespoons cornflour or cornstarch.

3/4 cup of sugar.

2 teaspoons of fine ground Nescafe. I use Elite instant Nescafé. Available in the international isle in the Jewish section. It’s extra fine ground.

You will also need an Ice cream machine

(can be made without a machine but will not be as creamy)

Blender

Tip:

Store your coconut milk cans in the fridge before using. This helps separate the thick part from the liquid. Don’t throw the leftover coconut milk out. It can be used in sauces, smoothies and many other things. You will need two teaspoons from it for your ice cream later..


Make sure the base of your ice cream machine is in the freezer at least 24 hours before you use it. I always leave mine in there so it is ready whenever I want to make ice cream. In fact I bought an extra one as a spare to have on hand.

In a saucepan put 2 cups of coconut milk and vanilla and bring to a boil, lower heat and simmer for for 5 minutes.




Mix with spatula and whisk alternating between the two.


In a bowl mix the 2 cups of mixed milks with cornflour and sugar until blended together. Add to the saucepan and stir continually until smooth and thickened. Remove from heat once thickened.



Place in a container and cover with plastic wrap touching the top of custard to avoid skin forming. Leave to cool.


This is your base to the ice cream.


Place in refrigerator for at least 4 hours or overnight.

Take custard out of container and put in the blender. Blend until all smooth and no lumps have remained. Add 1-2 teaspoons of liquid coconut milk you saved and two teaspoons of coffee. You can add more coffee if you like it stronger I like a mild coffee flavour to my ice cream.

If you want vanilla ice cream don’t add the coffee..



Blend all together until complete smooth. Start your ice cream machine and spoon in through the opening and churn for 30 minutes or until texture is how you like it. Or follow your machine‘s directions.

Put in plastic container with a lid and freeze.


Take out about 5 minutes before to soften a little for easier scooping.

Serve.



You can add fresh strawberries to your mix in the blender or anything you like to make a variety of flavours.

I made a delicious Nutella chip ice cream by adding Nutella to the blender. The Nutellla becomes frozen while churning and turns into Nutella chips. Full recipe will follow.

So good!


I hope you enjoy this healthy vegan coffee ice cream! .




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