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.

Why You Should Use Freshly Grated Cinnamon (and Cinnamon Coconut Ice Cream with Candied Cinnamon Cashews)

Cinnamon Coconut Ice Cream sweetened with pure maple syrup and candied cashews (dairy free, egg free)

Fresh cinnamon spikes this coconut milk based ice cream that is sweetened with pure maple syrup and dotted with candied cinnamon cashews. This dairy-free (and egg-free) ice cream is incredibly delicious! And I made it using something special – recently harvested cinnamon.

This ice cream is beautiful on its own, but it also makes a great ice cream to serve with sliced fruit, cobblers, and pies. Think of serving this with apple pie, for example. Mouth watering.

As a side note, don’t make the mistake of enjoying cinnamon only in the deep winter, as it is a lovely addition to summer and spring as well. It pairs especially well with stone fruit such as peaches, so I topped fresh sliced peaches with this cinnamon ice cream and it was divine!

Homemade cinnamon ice cream (dairy free, egg free) with peaches and candied cinnamon cashews --- The Nourishing Gourmet

Homemade cinnamon ice cream with sliced fresh peaches and candied cashews. A great combination!

Why “Fresh” Cinnamon?

I had never heard of using cinnamon fresh before, and found the idea fascinating when one of our sponsors, Cinnamon Hill, approached me about trying their freshly harvested cinnamon out. Cinnamon is the inner bark of the cinnamon plant. Do you know that fresh, woodsy smell that cedar wood has when you are carving it? And do you also notice how cedar wood will lose that lovely scent over time?

In the same way, cinnamon, a bark, will lose much of its flavor and lovely scent when it is kept too long. When cinnamon is fresh you will smell its fragrance as you raise the cinnamon stick to your nose. When you use a special cinnamon grater, and freshly grate cinnamon you will be surprised at how much more flavorful it can be.

Freshly harvested cinnamon! So flavorful and delicious.

Store Bought Cinnamon Can Be Old

Unfortunately, a lot of cinnamon sticks in the store can be quite old. I think this is part of the reason we sometimes see recipes calling for large amounts of cinnamon. As cinnamon sits around in a store, or in a stocking room, time starts to degrade its flavor. Since it is a hardy bark, it certainly won’t degrade and go bad quickly – it will simply lose the freshness of its flavor.

I learned early on in my cooking journey that the quality of the ingredients themselves dictate how well the dish tastes. I will admit that previous to trying this cinnamon out, I mostly saw cinnamon as one of many spices to add to things (I would very rarely use it to flavor something on its own).

Now that I’ve tried really high quality cinnamon, I find myself using it all on its own for a variety of things. It’s even found its way into my sacred morning cup of coffee (coconut cream and freshly grated cinnamon – so good!).

Beautiful wood, hand crafted cinnamon grater

Why Freshly Grate Cinnamon

I still remember years ago when I discovered how incredible fresh nutmeg was. Nutmeg, once a random spice I kept on hand for making gingerbread, transformed into something to savor all on its own. Unsurprisingly, when you treat cinnamon the same way by buying freshly harvested cinnamon, you also find yourself enjoying it all on its own.

Plus, when you buy pre-ground cinnamon, it’s already lost a portion of its flavor, and additives can be added to prevent it from caking. You know how cinnamon can have a slight bitter taste? That is a sign of old cinnamon.

We’ve all heard how whole grains are better enjoyed freshly ground because once ground they lose a significant portion of their nutrients over time, and that the high heat grinding destroys even more nutrients. With cinnamon, it’s the same way. Industrial cinnamon is ground using a high heat grinding mechanism (which degrades the quality and flavor) and then sits around for who knows how long until you buy it.

That said, fresh is definitely best!

Cinnamon Graters - Make your own amazing cinnamon powder with this using freshly harvested cinnamon!Cinnamon Graters - Make your own amazing cinnamon powder with this using freshly harvested cinnamon!

Use a Proper Cinnamon Grater

However, to enjoy freshly grated cinnamon you do need a proper cinnamon grater. Cinnamon Hillhas two kinds – and I found both to be really quality pieces. But the wooden one is hand made and is just beautiful. Using a microplane or grater isn’t recommended. BUT the really lovely thing is that I was able to toss my nutmeg grinder, and instead use the cinnamon grinder for nutmeg, too.

Notes on the recipe:

  • This is an (Amazon affiliate link)  ice cream maker I recommend.
  • This recipe really benefits from time to ripen in the freezer. The cinnamon flavor will better permeate the ice cream if left at least 24 hours. (We enjoyed the last of it weeks later and it was amazing then!).

Homemade Cinnamon Ice Cream with candied cashews (Dairy free, egg free, paleo, vegan)

 

Homemade Cinnamon Ice Cream with Candied Cashews

Ingredients:

  • 3 ½ cups of full fat coconut milk or cream
  • 2 teaspoons vanilla extract (gluten-free, if needed)
  • 2-4 teaspoons cinnamon (2 if using pre-ground cinnamon, as freshly grated cinnamon flakes differently and doesn’t measure the same way))
  • ¾ pure maple syrup

Candied cashews:

  • 2 tablespoons coconut oil
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon (1/4 teaspoon if using pre-ground cinnamon, as freshly grated flakes differently and doesn’t measure the same way)
  • ¾ cup cashews (I prefer cashew pieces

Directions:

1. In a small pan (I prefer cast iron), melt the coconut oil and coconut sugar together. Add the cashews and the cinnamon and cook over medium heat until the cashews are starting to brown. Pour the entire contents of the pan into a heat safe bowl, and allow the cashews to completely cool. The caramel-like sauce from the oil and sugar will harden on the cashews (and what doesn’t harden on the cashews makes delicious little morsels on their own for the ice cream!). After it has cooled completely, break apart the cashews, if needed.

2. Combine the rest of the ice cream ingredients together, and whisk. If using fresh cinnamon, start with 2 teaspoons and go from there, taste testing your way to desired flavor. If using pre-ground, start with 1, and then taste test up to 2 teaspoons.

3. Make in your ice cream maker according to the manufacturer’s instructions, adding the cashews in the last minute of the ice cream cycle, and then scrape into a container for the freezer.

4. Let the ice cream ripen in the freezer, preferably at least 24 hours (if not longer), and then serve. The ice cream will be hard, so allow it to soften at room temperature for at least 20 minutes before scooping.

Why You Should Use Freshly Grated Cinnamon (and Cinnamon Coconut Ice Cream with Candied Cinnamon Cashews)
 
 
Ingredients
  • 3 ½ cups of full fat coconut milk or cream
  • 2 teaspoons vanilla extract (gluten-free, if needed)
  • 2-4 teaspoons cinnamon (2 if using pre-ground cinnamon, as freshly grated cinnamon flakes differently and doesn't measure the same way))
  • ¾ pure maple syrup
  • Candied cashews:
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon (1/4 teaspoon if using pre-ground cinnamon, as freshly grated flakes differently and doesn't measure the same way)
  • ¾ cup cashews (I prefer cashew pieces)
Instructions
  1. In a small pan (I prefer cast iron), melt the coconut oil and coconut sugar together. Add the cashews and the cinnamon and cook over medium heat until the cashews are starting to brown. Pour the entire contents of the pan into a heat safe bowl, and allow the cashews to completely cool. The caramel-like sauce from the oil and sugar will harden on the cashews (and what doesn’t harden on the cashews makes delicious little morsels on their own for the ice cream!). After it has cooled completely, break apart the cashews, if needed.
  2. Combine the rest of the ice cream ingredients together, and whisk. If using fresh cinnamon, start with 2 teaspoons and go from there, taste testing your way to desired flavor. If using pre-ground, start with 1, and then taste test up to 2 teaspoons.
  3. Make in your ice cream maker according to the manufacturer’s instructions, adding the cashews in the last minute of the ice cream cycle, and then scrape into a container for the freezer.
  4. Let the ice cream ripen in the freezer, preferably at least 24 hours (if not longer), and then serve. The ice cream will be hard, so allow it to soften at room temperature for at least 20 minutes before scooping.

 

Disclaimer: Cinnamon Hill Cinnamon Hill has partnered with me to bring us this lovely sponsored post. Please share the love with them! All opinions in this post are my own. Some links may be affiliate.

Mini Grain Free Dark Chocolate Tarts

Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour, a neat ancient ingredient high in resistant starch (and yummy too). --- The Nourishing Gourmet Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour, a neat ancient ingredient high in resistant starch (and yummy too). --- The Nourishing Gourmet

Recipe Sponsored by: Organic Gemini

This chocolate tart has a cookie-like crust with a rich coconut oil based chocolate filling, and is served with fresh berries. It’s oh so delicious! Plus, this vegan and paleo friendly tart is dairy free, gluten free, grain free, egg free, and nut free!

This is the type of dessert I feel great about sharing with my family and friends. I also like that this recipe is very simple to throw together. It’s made with all natural and healthy ingredients, and it’s deeply satisfying. Plus, it’s made with a special and ancient ingredient – tigernut flour!

Intriguing history of tigernuts

As longtime readers know, I’m a fan of traditional foods. So I was curious when I heard about tigernuts from some of my friends. (They are also called earth almonds and yellow nutsedges.) Tigernuts aren’t actually nuts, but a tuber. And here’s the interesting thing – they are thought to have been a mainstay in many ancient diets. They are native to much of the Western hemisphere and found in many other regions as well. Traces of tigernuts have been found on prehistoric tools, and are believed to have been an important source of food for a wide variety of ancient people groups. (1) This includes ancient Egypt, where they were used in a wide range of recipes and even buried in tombs. For example, a recipe for a sort of tiger nut sweet “ball” was found on an ancient piece of pottery in Egypt, where tigernuts were combined with dates, honey and spices. (2) Sounds lovely to me!

This widely spread plant is now often regarded as just a hardy weed – showing how often we disregard the natural bounty of the earth in favor of hard to grow crops. But these tigernuts deserve a comeback because not only do they grow really well all over the world, but they are delicious!

Tigernuts - an ancient tuber full of nutrition and resistant starch!

Nutritional value of tigernuts

Tigernuts are a good source fiber, carbohydrates, and minerals such as potassium and phosophorus, and vitamins such as E and C. Even more interesting to me is that tigernuts are very high in resistant starch. There has been a lot of attention on resistant starch in the last couple of years because of the possible health benefits. This article over at Chris Kresser is a helpful introduction to the topic and the research suggesting wide positive ramifications for diets high in resistant starch. All to say, my ears perked up when I learned about tigernuts being a good source of resistant starch.

How to enjoy tigernuts

While tigernuts can be enjoyed fresh, the easiest option is to get them dried (they make a great snack!). You can also rehydrate them so that they are softer OR you can use tigernut flour. Tigernut flour is surprisingly versatile, as shown in the tigernut tart crust. We also made tigernut cookies recently that were delicious!

We used tigernut flour from the sponsor of this post Organic Gemini. They also produce amazing tigernut horchata (I like the coffee and strawberry flavors the best) and tigernut oil which is a very cool ancient oil that also deserves to be brought back.

And I think this recipe shows that you don’t have to be a caveman to enjoy this lovely ancient tuber.

Notes on recipe:

Delightful (and easy!) mini chocolate tarts that just happen to be grain free, egg free, dairy free and nut free! The chocolate filling requires no cooking. The crust is made with tigernut flour,  a neat ancient ingredient high in resistant starch (and yummy too).  --- The Nourishing Gourmet

Mini Grain Free Chocolate Tarts

Crust:

  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)
  • 1/4 cup coconut oil, gently melted

Filling:

  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving

1. Preheat the oven to 350F. Mix the flour, tapioca starch, salt, and sugar together in a small bowl. Pour over the melted coconut oil, and mix together with a fork. Add small amounts of water to the mixture just until the dough is wet enough that it sticks together when you squeeze a ball of it in your palm (1 to 3 tablespoons.)

2. Divide into 6 even balls. Line a muffin pan with muffin tin liners. Press each ball evenly into the bottom of the muffin tin liner. This will be your crust. Put in the oven and cook for 10-12 minutes, or until the crust is cooked through.

3. Remove from oven and cool.

4. Whisk the filling ingredients together well (if the maple syrup causes the coconut oil to re-harden, simply reheat over low heat in a small pan until liquefied). Pour the filling evenly over the crusts.

5. Refrigerate for at least an hour, or until the filling is completely firm.

6. Serve with fresh berries of choice. I prefer to serve these with the muffin tin liners removed. Don’t leave out at room temperature, as the filling could start to soften too much in a warm room.

Mini Grain Free Dark Chocolate Tarts
 
Author:
Serves: 6
 
Ingredients
  • Crust:
  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)
  • ¼ cup melted coconut oil
  • Filling:
  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving
Instructions
  1. Preheat the oven to 350F. Mix the flour, tapioca starch, salt, and sugar together in a small bowl. Pour over the melted coconut oil, and mix together with a fork. Add small amounts of water to the mixture just until the dough is wet enough that it sticks together when you squeeze a ball of it in your palm (1 to 3 tablespoons.)
  2. Divide into 6 even balls. Line a muffin pan with muffin liners (6). Press each ball evenly into the bottom of the muffin tin liner. This will be your crust. Put in the oven and cook for 10-12 minutes, or until the crust is cooked through.
  3. Remove from oven and cool.
  4. Whisk the filling ingredients together well (if the maple syrup causes the coconut oil to re-harden, simply reheat over low heat in a small pan until liquefied). Pour the filling evenly over the crusts.
  5. Refrigerate for at least an hour, or until the filling is completely firm.
  6. Serve with fresh berries of choice. I prefer to serve these with the muffin tin liners removed. Don’t leave out at room temperature, as the filling could start to soften to much in a warm room.

 

 

This post was a sponsored post. All opinions were mine, and some links may be affiliate links. As part of sponsorship I may have received free products to try out. Thanks for supporting my blog!

Dairy Free Pineapple Whip

This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.

Now that the hot weather has been sticking around consistently, I find my desire to cook in a hot kitchen lowering with every passing day. This simple little snack was made up the other day when we had reached our limit with the heat. I sautéed up a quick one-pan meal, and then blended this together for our dessert. We piled in front of a good movie (with a window AC pointed at us), and enjoyed a relaxing simple meal.

It was lovely.

Notes on ingredients:

  • I made it two ways to experiment. The first batch had banana, which lent a sweet creamy flavor and texture to the whip. The only downside was that the banana flavor competed a bit with the pineapple. For my second batch, I blended frozen pineapple JUST with the coconut cream, and it was really lovely too! The pineapple flavor really shined, although it wasn’t quite as sweet as the one with banana. Next time, we are thinking of using only half the coconut cream, and using pineapple juice for the rest of the liquid. Yum! I think that using some pineapple juice in the mix will allow the pineapple flavor to really come through even more
  • It goes without saying that the better tasting your ingredients are, the better this sorbet will be. Use a really sweet pineapple for best results. I got my frozen pineapple at Trader Jos, which are delicious. However, you can also make your own by freezing pineapple chunks!
  • This is the coconut cream that I used (I like it because it’s rich and creamy with no BPA or gums.)

Notes on equipment needed:

You will need either a high powered blender or a food processor. I used the food processor this time.

Other Easy Treats for a Hot Day:

Dairy-Free Pineapple Whip

Serves 2

  • 2 cups of frozen pineapple chunks
  • 1/2 cup of full fat coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)

1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.

2. Serve right away, and enjoy!

Dairy Free Pineapple Whip
 
Author:
Serves: 2
 
Ingredients
  • 2 cups of frozen pineapple chunks
  • ½ cup of coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)
Instructions
  1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.
  2. Serve right away, and enjoy!