This is a classic and creamy coffee ice cream with a flavor and texture your spoon and you won't be able to resist - and amazingly dairy-free!
Coffee + ice cream.
I love coffee - any time of day, any time of year. The first time I was introduce to an affogato coffee my heart stopped for moment while I figured out what just happened. Oh yeah, my parents ate coffee ice cream - while I'm sure I was eating something like birthday cake or bubble gum. Somehow, I hadn't thought, "yes, coffee + ice cream". Now, coffee ice cream is a thing at my house. Good all by itself, smothered in hot fudge and sprinkled with nuts, sandwiched between two cookies, or floating in a shot or fresh brewed espresso - because coffee +coffee, why not?
The dairy-free ice cream revolution- it's a thing.
Dairy-free and plant-based ice creams are gaining in market popularity. Frankly, I have tasted quite a few. Some are unpleasantly icy and thin while others have a funky texture or lack any real flavor. At the cost of store-bought brands and the trial and error in finding a good one, why not make your own? This thick and creamy dairy-free coffee ice cream from Sarah Bakes Gluten Free has all the classic flavor and texture you'll love. The gelatin powder keeps this ice cream thick and creamy - though you'll find I have a vegan option too! It can be put together in minutes, and because you make it at home you know contains the freshest ingredients with nothing added that you can't pronounce.
Non-dairy ice cream - you just need these ingredients:
- full-fat coconut milk
- lite coconut milk
- cane sugar
- hot water
- espresso powder
- gelatin or xanthan gum for vegan ice cream
- pure vanilla extract
Make your dairy-free ice cream vegan.
If you’d like to make your ice cream vegan, be sure to use xanthan gum instead of gelatin. That's it, nothing extra or nothing special - just swap out these two ingredients. Want to get really crazy? Once your ice cream is beginning to solidify in the freezer, add some crushed espresso beans, fudge ribbons, sliced almonds, crushed toffee - or all of them at once!
How about these dreamy desserts to serve with your coffee ice cream?
Go ahead, make a double batch of this dreamy coffee ice cream to keep in the freezer. That way you can serve it alongside these chocolatey and aromatic desserts!
Gluten-Free Chocolate Fudge Cake for All Your Celebrations
Alison at A Girl Defloured says it is so easy to be passionate about a chocolate gluten free cake that can be made from scratch in less than five minutes. These layers of cocoa goodness are perfect to serve with scoop of coffee ice cream on the side and easy enough to whip up in a hurry for company.
Hazelnut Financiers With Dark Chocolate Ganache
My Hazelnut Financiers With Dark Chocolate Ganache are mildly sweet and nutty, and gluten-free Financiers are the perfect segue into fall, a favorite showstopper dessert on your holiday table - or spring. Or Summer. Or on Tuesdays
Gluten Free Cocoa Cookies
These shortbread-esque chocolate cookies from Meg at This Mess is Ours have a generous sprinkle of cocoa powder and are a light, airy compliment to a dish of coffee ice cream. In these Cocoa Cookies, the deep, dusky flavor of cocoa powder is combined with cinnamon, butter and vanilla - pretty much perfect.
Perfect Sherry Spice Cake
Easy to make, dense and most, and insanely aromatic, this Sherry Spice Cake recipe really is one you can't stop nibbling on - all day long. It is a gluten-free conversion on my mom's Sherry Wine Cake and a favorite recipe in my family one of those recipes everyone asks for over and over. This cake is and is perfect for a group dessert, for holiday buffets for breakfast the next morning. And it would taste amazing with a scoop of coffee ice cream!
Dairy-Free Coffee Ice Cream
Ingredients
- 1 ½ cups full-fat coconut milk
- 1 ½ cups lite coconut milk
- ¾ cup cane sugar
- ¼ cup hot water
- 2 tablespoons espresso powder
- 1 tablespoon grass-fed gelatin or ½ teaspoon xanthan gum for vegan
- 1 teaspoon pure vanilla extract
Instructions
- In small bowl, combine ¼ cup hot water, espresso powder and gelatin (if using). Stir until dissolved and set aside. Place full-fat coconut milk, lite coconut milk and cane sugar in high-powered blender. Blend on high 1 minute. Add espresso mixture, xanthan gum (only if you didn’t use gelatin) and vanilla. Blend until well combined and smooth. Pour mixture into bowl and cover. Refrigerate until chilled, 1-2 hours.
- Turn on your ice cream maker. Be sure to follow specific instructions for your ice cream maker. Pour ice cream mixture into bowl of ice cream maker. Churn until ice cream starts to become soft-serve texture (mine took about 20 minutes). Pour into freezer-safe container and cover. Freeze until firm, about 2-3 hours. Allow to sit on counter for a few minutes to soften before serving.
Want to make amazing coffee ice cream and Ginger Molasses cookie sandwiches?
My Excellent Gluten-free Recipe For Ginger Molasses Cookies
Let's get one thing straight - just because something is gluten-free doesn't mean it has to be bland and boring. In fact, I'd argue that this gluten-free recipe for ginger molasses cookies is even better than the traditional version! Bake up a back, sandwich some coffee ice cream in the middle, freeze and enjoy. Heck, why not roll the edges in crushed almond or pistachio before freezing for something a little extra.
Article courtesy Sarah Horncek, Sarah Bakes Gluten Free, edited by Diana Losey
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