You guys, I have this fascination with coffee ice cream. It’s literally my favorite ice cream flavor ever. Sure, cookies and cream is good. Chocolate is delicious. But, there is something about coffee flavor that just makes me smile.
I discovered these “no machine” ice cream recipes from Gemma Stafford’s Bigger Bolder Baking and wanted to try it ASAP. I combined her dairy free version with her standard version to make a low carb version that I could enjoy.
The only problem was that I had a little bit of an oops. I fully intended to make this a straight up vanilla ice cream. However, when I noticed that my husband had some left over coffee in the coffee pot, I quickly changed my strategy and poured it in to my mixture. Although this ended up yielding a delicious ice cream in the end, the process to get there was a little different than what I’d hoped. I did end up using my ice cream machine (which is totally fine by me), so I can’t exactly say this is a “no churn” recipe, but it sure did turn out nice and creamy and flavorful.
I’ll sacrifice myself and keep working on a no machine required version for you. And I’ll keep taste tasting to make sure it’s right. It’s the least I can do for my lovely readers!
- 2.5 C heavy whipping cream
- 1 can full fat coconut milk (it's super important that this is full fat)
- 1 C sweetener of choice
- 3/4 C brewed coffee of choice
- 1 tbsp vanilla extract
- The day before you want to make your ice cream, place the base of your ice cream maker in the freezer. You'll also need to make your condensed coconut milk.
- In a sauce pan over medium high heat, empty the contents of your coconut milk, and add your sweetener. I used granulated Stevia. Stir and bring to a light boil. Turn your heat down to low and let it simmer for 30 minutes. After 10 minutes you'll notice it start to turn a golden color - this is normal.
- After 30 minutes your milk should have reduced by half, leaving you with a "condensed" version. Refrigerate overnight.
- The next day, using your hand or stand mixer, whip your cream until soft peaks. Add in your vanilla and your coffee and mix again until it's all incorporated. It will not whip at this point, you just want to make sure it's all incorporated. Set aside for a moment.
- Get your ice cream machine ready to go and following your manufacturer's instructions, pour the mixture into your machine. It will take about 20 minutes to fully churn. Be patient. I did this right before dinner time and while it was churning I chopped up and sauteed my veggies.
- Once it's done, transfer to an air tight container and freeze. When you are ready to serve, remove from the freezer and let thaw for 5 minutes at room temperature.
- You can add chocolate chips, ganache or even dried fruit and nuts.