I don’t know about you, but for me, one of the hardest things to give up when I had to cut out dairy was my ice cream. Kevin and I adore ice cream. I cannot count how many nights (and pints) were spent cuddled in bed watching TV and eating ice cream. We are ice cream people. That’s just how it is.
I have made it no secret that I love coffee. What better way to add more coffee to my diet than to add it to ice cream! It might be a bit of an obsession, but hey, at least it’s only coffee!
If you’ve never made ice cream before, don’t worry, this is the easiest ice cream recipe I’ve ever made. No heating, no tempering eggs, no chilling the base, no starting on one day and finishing on the next. Literally. You whisk, churn and enjoy.
If you don’t have an ice cream maker, you can always put the ice cream into a shallow dish, place in the freezer and whisk it every 45 minutes to an hour until it’s frozen. This will help to incorporate air into the ice cream and reduce the chance that it’s a rock hard blob.
- 2 cans coconut milk, chilled overnight
- ½ cup maple syrup
- ½ cup coffee, either cold brew or strong brewed and cooled
- 1 tbsp vanilla extract
- 2 tbsp tapioca or corn starch
- ¼ cup cacao nibs
- Whisk coconut milk, syrup, coffee, vanilla extract and starch well.
- Add to ice cream maker and process according to manufactures directions. I used a Kitchen Aid bowl, mixed on stir setting until it firmed up.
- Store in the freezer, if any makes it past the ice cream bowl!