This week, I got an ice cream maker.
This event has changed my life.
No, I’m serious. I’ve made vegan ice cream before, but without anything to churn the mixture with, ice cream tends to freeze incredibly solidly and with lots of icy crystals in it. This isn’t the creamy ice cream that we all know and love, so I pretty much gave up on home-made ice cream right then and there.
That’s before I saw this brand new ice cream maker, a Cuisinart, being sold for a ridiculously affordable price. I live with 3 guys who all love their treats, so I really didn’t have a choice. I had to get it.
Now, some foolish people would have you believe that vegan ice cream isn’t as good as dairy ice cream. Of course, this is wrong. In fact, when it’s made right, vegan ice cream can be BETTER than dairy ice cream; better for the animals, better for your health, and better tasting. That’s right; I said it.
This was my first ice cream maker recipe, and although it’s not my favourite, it wowed everyone that had it. The subtle mix of coffee and almond, along with cheeky hints of cinnamon and nutmeg, combine with the gorgeously creamy coconut milk to make this taste like an Autumn latte in a bowl. It’s super simple to make, and even if you don’t have an ice cream maker, you can enjoy this recipe; details in the Method section.
(Makes 1 large batch!)
3 cans full fat coconut milk
1/2 cup sugar
2-4 teaspoons almond extract (to taste)*
1/4 cup very, very strong coffee. Way stronger than you could ever drink
1/2 teaspoon nutmeg
1 cup sliced almonds
1/2 teaspoon cinnamon
The night before you plan to make this ice cream, place your cans of coconut milk in the fridge, right at the back
The next morning, remove the cans. Scoop out the thick “cream” that has formed (which should be at least half of each can) and place this into a saucepan. You can use the water at the bottom of the cans too, but this results in a less creamy ice cream. I recommend only using the cream; you can use the water in other recipes (or drink it!)
Add the sugar, almond extract, coffee and nutmeg to the pan, and stir to combine
Bring to the boil, and then stir over a medium heat for 20 minutes
Place into the fridge until totally cool
Pour the mixture into your ice cream maker and churn according to the ice cream maker’s instructions**
While its churning, place the almonds into a dry frying pan and sprinkle with the cinnamon
Toasted, stirring often and flipping well, until most of the almond are browning
Pour 1/3 of the almonds into the ice cream maker for the last 5 minutes of churning
Pour 1/2 of the ice cream into a freezer safe container
Top with 1/3 of the almonds then stir them in
Repeat with the last 1/2 of the ice cream and the last 1/3 of the almonds
Freeze for a couple of hours until its fully frozen, then enjoy!
*I like a strong almond taste, so I use 4 teaspoons, but this is totally up to you.
**If you don’t have an ice cream maker, simply place the mixture into a freezer safe container and place in the freezer. Layer with the rest of the toasted almond. Every 30 or 45 minute, remove from the freezer and stir well. Do this for about 2-3 hours, then let the whole thing freeze fully. Then it’s ready to eat!
This is a gorgeous, creamy coffee ice cream; the fat content of the coconut cream makes it an ideal substitute for full-fat dairy milk and dairy cream.
Everyone love this ice cream; even rabid dairy-lovers! Why not try it today?
Even my kitty loves it!