Coffee Ice Cream with Chocolate Covered Espresso Beans

 Coffee Ice Cream with Chocolate Covered Espresso Beans - The Nourishing Gourmet

Rich, creamy espresso laced ice cream with bits of dark chocolate and espresso beans. It’s a cup of lovely coffee in a bowl of ice cream.

A couple months ago I was sitting a local coffee shop with a couple friends eating amazing gelato. As I savored the espresso gelato I immediately made plans in to create an ice cream version at home with dark chocolate added of course! How can you go wrong with that match-made-in-heaven pairing?

This coffee ice cream with chocolate covered espresso beans was a long time in making. With freezers dying, ice cream canisters not freezing, cream going bad it was one of those weeks… Thankfully a week later all is well and this delightful ice cream was finally ready to take its debut.

It is lovely on its own but if you are daring, and if your freezer can hold more ice cream,consider pairing it with bittersweet chocolate ice cream as well. The combo is pure bliss.

There are two options for making this ice cream. One is my original recipe but it does contain allergens, because of this you will see a second recipe. I don’t like it as much a the first but if you have to avoid certain foods then it’s a nice substitute and still very tasty. The second recipe is dairy, egg, and chocolate free with a coffee free option.

Other Homemade and Healthy Ice Creams to Try

Cinnamon Ice Cream with Candied Cinnamon Cashews
Mexican Chocolate Ice Cream
Creamy Strawberry Ice Cream
Triple-Mint Cookie Ice Cream

Chocolate Covered Espresso Beans- www.thenourishinggourmet.com

 

Coffee Ice Cream with Chocolate Covered Espresso Beans

Ingredients:

  • 2 pints heavy cream
  • 1 cup whole milk
  • 3/4 cup espresso
  • 3/4 cup sucanat (or your choice of sweetener)
  • 1/4 cup chopped chocolate covered espresso beans
  • 1/4 cup chocolate shavings
  • 2 egg yolks *

1. Add the cream. milk, espresso, sucanat, egg yolks, and vanilla extract to a blender. Blend until smooth.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.

3. Once the ice cream is done, spoon it into a glass container. Add the chocolate covered coffee beans and chocolate shavings. Gently fold in with a spatula.

4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

*Egg yolks add a creamy texture to ice cream. There is some, though small, risk in consuming undercooked or raw egg yolks, so consume at your own risk. We recommend using farm fresh, pastured eggs.

Coffee Ice Cream with Espresso Beans and Carob Shavings

2 cans full-fat coconut milk
3/4 cup espresso or coffee substitute
3/4 cup sucanat, or sweetener of choice
1/4 cup chopped espresso beans (optional)
1/4 cup carob shavings
2 egg yolks* (or 2 tablespoons of arrowroot powder)

1. Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.

3. Once the ice cream is done, spoon it into a glass container. Add the espresso beans and carb shavings, gently fold in with a spatula.

4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

Coffee Ice Cream with Chocolate Covered Espresso Beans
 
 
Ingredients
  • 2 pints heavy cream
  • 1 cup whole milk
  • ¾ cup espresso, cold
  • ¾ cup sucanat
  • ¼ cup chopped chocolate covered espresso beans
  • ¼ cup chocolate shavings
  • 2 egg yolks
  • 1½ TBS vanilla extract
Instructions
  1. Add the cream. milk, espresso, sucanat, egg yolks, and vanilla extract to a blender. Blend until smooth.
  2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  3. Once the ice cream is done, spoon it into a glass container. Add the chocolate covered coffee beans and chocolate shavings. Gently fold in with a spatula.
  4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

Coffee Ice Cream with Espresso Beans and Carob Shavings
 
 
Ingredients
  • 2 cans full-fat coconut milk
  • ¾ cup espresso or coffee substitute
  • ¾ cup sucanat
  • ¼ cup chopped espresso beans (optional)
  • ¼ cup carob shavings
  • 2 egg yolks (or 2 TBS arrowroot powder)
Instructions
  1. Add the coconut milk, espresso/coffee substitute, sucanat, egg yolks (or arrowroot powder), and vanilla extract to a blender. Blend until smooth.
  2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  3. Once the ice cream is done, spoon it into a glass container. Add the espresso beans and carb shavings, gently fold in with a spatula.
  4. Cover the ice cream and place in the freezer. Allow the ice cream to ripen (firm up) for at least two hours.

Ajiaco – A Colombian Chicken Soup

Ajiaco, A Colombian Chicken Soup - The Nourishing Gourmet

Chicken, fresh summer corn and buttery potatoes are simmered in a rich broth and heightened with capers and crème fraîche. Somewhere in between a soup and a stew, ajiaco lingers in your mind long after you’ve finished your last spoonful.

Here is a little background on how I came to know and love ajiaco.

My younger brother found himself an amazing girl who is Colombian-American and when our families come together it is a revelry of art, music and some great food. My brother jams on the piano (and now my 8-yr old son is also playing away!), we get to glimpse Maria’s most recent artwork (she is an artist and art/spanish teacher), and the kitchen island is packed with all sorts of delicious food – from borsch to empanadas.

One night, Maria’s mom Ana made a huge pot of ajiaco to feed a crowd. I was looking over her shoulder, intrigued by the corn simmering in the soup, infusing it with a perfect touch of sweetness. She served it over small mounds of white rice, then (swoon) topped with cream and capers. I was hooked!

Ajiaco, A Colombian Chicken Soup - The Nourishing Gourmet

In between bowls (I stopped counting at four) I jotted down the ingredients and approximate cooking steps.

Since that night, I’ve experimented with it several times at home. A lot of the flavor comes from the broth. A frugal and flavorful chicken stock works well. This time I used a rich and gelatinous broth with drumsticks.

I hope you love Ana’s take on ajiaco as much as my family does!

HARD-TO-FIND INGREDIENTS AND SUBSTITUTIONS

If you don’t have a Latin market nearby, a couple of the ingredients can be substituted.

1) Papa criolla potatoes. Traditionally, ajiaco is made with three varieties of potatoes including papa criolla which is a starchy yellow potato. Ana had some that she had purchased in the frozen section of a Colombian market (I didn’t know fresh potatoes freeze well, but they do!) She told me that yukon gold is a good substitution.

2) Guascas. Guascas is a weed native to South America that imparts an earthy, grassy flavor to the soup, balancing out the sweet corn and starchy potatoes. Oregano is the best substitute.

If you enjoy soups, check out Kimi’s cookbook, Ladled: Nourishing Soups for All Seasons. 

MORE NOURISHING SOUPS TO TRY

Hearty Mushroom Soup (Grain-Free, Vegan)

Egyptian Red Lentil Soup with Caramelized Onions

Miso Noodle Soup with Greens and Pork Ribs (Grain Free)

Knefla – A Savory German Stew

 

Ajiaco
 
Author:
Recipe type: Soup
Cuisine: Columbian
Serves: Serves 6-8
 
This Colombian chicken soup uses simple ingredients that are heightened with crème fraîche and capers for an unforgettable meal.
Ingredients
  • 2 chicken breasts (with bone and skin, preferably)
  • 2 medium tomatoes, diced
  • 1 large onion, diced
  • 1 jalapeno, minced, seeds and stems removed if it's a spicy one (optional if you want a kick!)
  • 6 cups chicken broth or stock
  • 1.5 pounds of yukon gold or other starchy potatoes (4-6 medium), diced
  • 2 tablespoons dried guascas (or substitute dried oregano)
  • 3 ears of corn, cut into 2-inch segments
  • 1 ear of corn, kernels
  • 1 teaspoon unrefined salt (unless your broth is salty) plus more to taste
  • 2 cups white rice, for serving
  • Capers, avocado slices and crème fraîche (or alternatively, heavy cream or Mexican Crema), for serving
Instructions
  1. In a large, heavy-bottom soup pot, heat a little olive oil (or your favorite cooking fat) over medium-high heat and sear the chicken, cooking a couple of minutes on both sides. Remove the chicken from the pan and set aside.
  2. In the same pot, sauté the tomatoes and onions 5 minutes. Add the chicken back to the pot and add the broth. Bring to a simmer.
  3. Once the soup has been simmering for about 15 minutes, add the potatoes, guascas, corn (ear segments and kernels) and salt.
  4. Simmer til the chicken, potatoes and corn are done (about 20 additional minutes). Taste and adjust seasonings. You may need to add salt, as soups with potatoes often require a good amount.
  5. Serve with capers and crème fraîche.

Simple

Pan-Fried Thai Chicken with Carrot and Ginger Salad

Pan Fried Thai Chicken with Carrot and Ginger Salad - a great meal for a hot summer night. -www.thenourishinggourmet.com

This simple pan-fried chicken is brought to a whole new level when covered in Thai inspired flavors, accompanied by a fresh carrot and ginger salad.

Long time readers will know that I love to share my twist on Thai dishes with you! Ingredients like curry paste give an ordinary dish a fun twist that I really enjoy.

In the summer time who wants to heat up the house by turning on the oven in the late afternoon? Not me. I prefer to cook on the stove top and keep the flavors light saving the heartier meals for the fall and winter. If I use the oven I wait till it cools down at night or first thing in the morning.

This pan-fried Thai chicken with carrot and ginger salad is light, refreshing and full of flavor! I chose to use red curry paste which has a slight kick to it, for a milder flavor you can decrease the amount used or use a more mild paste such as green curry.

The salad is wonderful when served right after you make it but it is even better the next day! You can make it ahead of time to allow for even easier prep when you start making dinner.

Other Thai Inspired Dishes:

Pan-Fried Thai Chicken

4 Servings

Ingredients:

  • 4 chicken thighs, pounded flat
  • 4 tablespoons Thai red curry paste
  • 2 tablespoons palm sugar/sucanat
  • 2vtablespoons coconut oil
  • 1 tablespoons grated ginger
  • 1 tablespoon soy sauce/tamari
  • 1 clove garlic, crushed

Directions:

1. Using a meat pounder or a rubber hammer thinly pound the chicken thighs until flat. (Kimi Notes: I like to put the chicken thighs between two pieces of parchment paper when flattening chicken.)

2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.

3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.

4. Add the oil to a skillet and bring to medium/high heat. Add the thighs and cook for about 3 minutes on each side.

5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.

6. Serve with steamed white rice and carrot and ginger salad.

Carrot and Ginger Salad

4 to 6 Servings

Ingredients:

  • 1 pound carrots, shaved into ribbons
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup cilantro, chopped
  • 1 TBS grated ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon unrefined salt

Directions:

1. Chop both ends off the carrots, peel and discard (or compost) the peels.

2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.

3. Chop the cilantro and mix with the carrots ribbons.

4. Mix the lime juice, olive oil, lime zest, ginger and unrefined salt together in a bowl.

5. Pour the dressing over the salad and toss to cover.

Pan Fried Thai Chicken
 
Recipe type: Dinner
Cuisine: Thai
Serves: 4 Servings
 
Ingredients
  • 4 chicken thighs, pounded flat
  • ¼ cup water
  • ¼ cup Thai red curry paste
  • 2 TBS palm sugar/sucanat
  • 2 TBS coconut oil
  • 1 TBS grated ginger
  • 1 TBS soy sauce/tamari
  • 1 clove garlic, crushed
Instructions
  1. Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
  2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
  3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
  4. Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
  5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.
  6. Serve with steamed white rice and carrot and ginger salad.

 
Carrot and Ginger Salad
 
Recipe type: Side
Cuisine: Thai
 
Ingredients
  • 1lb carrots, shaved into ribbons
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro, chopped
  • 1 TBS grated ginger
  • ½ tsp unrefined salt
Instructions
  1. Chop both ends off the carrots, peel and discard (or compost) the peels.
  2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.
  3. Chop the cilantro and mix with the carrots ribbons.
  4. Mix the lime juice, olive oil, lime zest, and unrefined salt together in a bowl.
  5. Pour the dressing over the salad and toss to cover.

 

Good Reads and Good Eats 7/11

Good reads and good eats 1

Step inside the most dangerous garden (if you dare)

“The Alnwick Garden is one of north England’s most beautiful attractions, where acres of colorful plants invite visitors to wander through rows of fragrant roses, manicured topiaries and cascading fountains. But within Alnwick’s boundaries, kept behind black iron gates, is a place where visitors are explicitly told not to stop and smell the flowers: the Poison Garden, home to 100 infamous killers….”

Youngers are aging faster than ever: Study

“The ability to measure how quickly a young person is ageing may in the future enable us to engage in interventions that slow ageing or target specific diseases.”

How our Vegan Diet Made Us Ill 

“I had let malnutrition in through the back door in the name of health,” says Paige. “It was ridiculous.”

Missouri Food Pantry Helps Clients Grow Their Own Food

“I think gardening provides people with a sense of satisfaction and a sense of self-sufficiency, and that’s regardless of your income.”

Thai Mango Dressing with a Ginger Cashew Dressing 

“This salad is just so fresh. Perfect for spring meals al fresco. Bursting with color, flavor, and crunch!”

Iced Green Tea 

“Iced Green Tea – cold-brewed, accented with rose and a bit of whole coriander – such a pretty, warm weather refresher.”

Spicy Brazilian Burrito Bowls 

“…beautiful bowl of fried plantains, black beans, seasoned rice, and garlic cilantro lime slaw…”