Hi Bold Bakers!
Coffee is a flavor that I’m a huge fan of. Both because it is a bit bitter but also has a really strong, rich flavor. When I was a young kid I would ask my mum to get me a coffee cake for my Birthday, that’s how much I loved it. Also I started drinking coffee at a young age. I would heat up dried coffee granules with milk and drink it on Saturday mornings. Now, I can personally prove that coffee does not stunt your growth because I’m 5′ 11″ tall.
This ice cream is made using my same tried and tested method as my 2 Ingredient No Machine Ice Cream One of the 2 ingredients is my Coconut Condensed Milk. The second ingredient is coconut solids.
Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries.
Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat and it has to be coconut milk, not coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.
Coffee Dairy-Free Ice Cream
- 1 recipe of coconut condensed milk
- 2 cans (13.5 oz each) full fat coconut milk
- 2 tsp vanilla extract (optional)
- ¼ cup strong coffee, chilled
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
- Add the condensed coconut milkand whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired then add in the coffee and whisk until combined and even in color.
- Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Use full fat milk. Low fat doesn’t contains enough fat to create solids.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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