Dairy-Free Kahlua Coffee Ice Cream
The folks at Foods Matter use a very light hand with sweetener. If you are a sweet cream lover like us, then you might opt to increase the brown sugar until it reaches your perfect frozen dessert flavor. Please note that the Prep time does not include chilling, churning, and freezing; it is hands on time only.
Ingredients
- 2 1/2 cups full-fat coconut milk
- 2/3 cup espresso coffee
- 2/3 cup Kahlua (Tia Maria, or other dairy-free coffee flavored liqueur)
- 2 tablespoons packed dark brown sugar (or to taste)
- 3/4 cup chopped pecans or 1/3 cup dairy-free mini chocolate chips (optional)
Instructions
- 1
Put the coconut milk, coffee, liqueur, and sugar in your blender and blend until smooth and the sugar is dissolved. Taste test, and add more sweetener if you prefer a sweeter dessert.
- 2
Place the blender container in the refrigerator and let cool for 2 hours.
- 3
Churn the mixture in your ice cream maker according to the manufacturer's directions. If using the pecans, add them when the ice cream is getting thick, but still churning.
- 4
Pack the dairy-free coffee ice cream in a freezer-safe container, and freeze. It will take about 4 hours to set up to hard-packed. Let sit at room temperature for 15 minutes before scooping.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org