“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!
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.
The recipe yields 1 to 1 1/2 quarts.
Dairy Free Coffee Ice Cream
By Published: July 25, 2014
- 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
- 3/4 cup strong fresh brewed coffee
- 1/2 cup soft, pitted Medjool dates about 8 dates
- 1 1/2 cans (13.5 oz.) full fat coconut milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon guar gum
Instructions
- 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 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.
Yield: 1 to 1 1/2 quart
