Summer packed up and left London several weeks ago but I’m still making ice cream! This coffee flavor is a great autumn and winter flavor. I made my ice cream with very fine coffee grounds infused in with the cream but you could also pour a shot of espresso in instead.
I threw some chopped hazelnuts in near the end of churning for some extra texture. This ice cream tasted amazing on top of one of my French Chocolate Brownies.
I used good quality coffee grounds. I bough the extra strong number 6 strength Union Roast coffee. It’s my go to coffee for Sunday mornings.
1/2 cup soy milk
1 tbs arrowroot powder
1 cup soy cream
50g ground coffee
1/2 cup sugar, scant
1/2 tbs vanilla
- In a small bowl mix 1/8 cup of soy milk with the arrowroot and set aside.
- Mix the soy creamer, the remaining soy milk, coffee grounds and sugar in a sauce pan and cook over low heat. Let the coffee grounds infuse. Once it comes to a boil remove from the heat and stir in the vanilla.
- If you want our the mixture through a fine mesh sieve to remove the coffee grounds. Refrigerate until chilled and run through your ice cream machine.
adapted from The Perfect Scoop and The Vegan Scoop