I had so much fun borrowing my sister-in-law's ice cream maker! This Coconut Coffee Ice Cream—the result of lots of experimental churning—is the perfect dairy-free indulgence. It's creamy and sweet while also being light and refreshing. The best part of all is, it's really, really easy to make.
The first step in the recipe is to brew coffee. I chose Ethiopia Ageze roasted by Phil & Sebastian to be the star ingredient. The coffee—with notes of stone fruit and bergamot—pairs beautifully with coconut milk.
Aeropress is a full immersion coffee brewing method. It produces roughly 1 cup of coffee which is just the right amount for the recipe.
- 1 Aeropress of Coffee (This is a Great Recipe) or roughly 1 Cup of Brewed Coffee
- 1 Can Coconut Milk
- 1 Cup Alternative Milk (Coconut, Almond or Cashew are all good options)
- 1/2 cup of Maple Syrup
- 1 tsp Pure Vanilla
- 1/4 tsp Xanthan Gum
- Brew coffee in an Aeropress. Place hot coffee in the freezer to cool for 20 to 30 minutes.
- Combine cold coffee, coconut milk, alternative milk, maple syrup and vanilla in a blender or food processor. Mix thoroughly.
- Add xanthum gum and mix until fully incorporated and the mixture thickens up.
- Place the mixture in a ice cream maker and follow the manufacturers instructions.
- For a softer ice cream, serve right away. Otherwise store in an airtight container in the freezer and indulge at your leisure.