If you’ve been following Seitan Beats Your Meat, or reading Cheers to Vegan Sweets, you might know that I’m a big fan of coconut-based ice cream. While coconut milk tends to impart its flavor when used in ice cream, it makes for one of the creamiest vegan ice cream bases, and it’s so simple to use. To get around the coconut flavor, I like to use it with ice cream flavors that will easily cover up the coconut flavor, or complement it.
In this case, coffee and cocoa do a little of both. The acidity of both ingredients is mellowed by the richness of the coconut cream, and the sweetness of the coconut is a pleasant touch of flavor. This recipe is a spinoff from the basic Coffee Ice Cream in Cheers to Vegan Sweets, and perfect for the summer when you want more than iced coffee.
Mocha Ice Cream
Makes 1 pint
1 15-ounce can full-fat coconut milk
3 tablespoons coffee beans
1/2 cup brown sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon coffee extract (optional)
2 tablespoons cocoa powder
1/2 teaspoon salt
Coarsely grind the coffee beans, as if you’re making French press coffee. Combine the beans and coconut milk in a medium saucepan over medium-high heat. Bring to a boil and let boil for 7 to 8 minutes. Add the sugar and stir until it dissolves completely and continue to boil for 4 more minutes.
Turn off the heat and stir in the almond milk. Add the extracts and salt. Let the mixture sit and cool for about 45 minutes to an hour.
Strain the mixture to remove the large chunks of coffee beans. Freeze in ice cream maker according to manufacturer’s instructions.