Coffee Ice Cream

“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” ~ Heywood C. Broun

Dairy Free Coffee Ice Cream

For people with milk allergies or intolerance to dairy products, the joy of eating ice cream is something they really miss. Additionally, there are many people who have chosen to eliminate dairy products for a variety of other reasons. If you are one of these individuals, a new cookbook by Kelly Brozyna entitled Dairy Free Ice Cream is a purchase you must make.

As Kelly states in her cookbook, she wanted to make the creamiest, most divine ice cream while keeping it healthy and allergen free. Her recipes are fabulous and they are made without eggs, gluten, soy or refined sugar.  Her photos make you wish you could reach in with a spoon to taste each and every flavor!

Coffee ice cream


When making coffee ice cream, the quality of the coffee used will determine how the end result tastes. I used fresh brewed espresso to get a deep dark coffee flavor.

Put the brewed coffee into a blender. Add the dates and puree until smooth.

Add the coconut milk, vanilla extract and guar gum. Puree until smooth.

Freeze for an hour or refrigerate until cold. Then pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.

The ice cream may be eaten immediately or frozen for later use.

Dairy free coffee ice cream with chocolate sauce

SignatureThe recipe yields 1 to 1 1/2 quarts.

Dairy Free Coffee Ice Cream

Dairy Free Coffee Ice Cream

By Patricia Rio Published: July 25, 2014

  • Coffee Ice Cream
    2 votes, 5.00 avg. rating (98% score)
  • Yield: 1 to 1 1/2 quarts
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 4 hrs 20 mins

“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” ~ Heywood C. …

Ingredients

Instructions

  1. Put the brewed coffee into a blender. Add the dates and puree until smooth.
  2. Add the coconut milk, vanilla extract and guar gum. Puree until smooth.
  3. Freeze for an hour or refrigerate until cold. Then pour into an ice cream machine and churn according to the manufacturer’s instructions.
  4. The ice cream may be eaten immediately or frozen for later use. Yield: 1 to 1 1/2 quart
    Dairy Free Coffee Ice Cream
    Patricia Rio
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