Ice cream is a personal favorite and today Anna, from eastsidepicurean.com, brings us a delicious coffee-enriched verion. – Kimi Harris In this lush and dreamy ice cream you can have it all, vibrant flavor and vibrant healthfulness. The star here is the coconut milk, so loaded with body-blessing fats and creaminess. The tropical flavor of the coconut is accented by more tastes from the tropics, vanilla and coffee. The addition of cream brings this dessert home and tames the strength of pure coconut. I am happy to say that this is also a low-carb ice cream, as it is sweetened naturally with stevia extract. I use the Nunaturals Pure Stevia Extract (which you can find at some local stores, or buy online at TNG’s affiliate Amazon here). which is one of the best-tasting versions of stevia without additives. The first several times I experimented with stevia ice cream I found that once frozen, the ice cream turned concrete hard without the melting qualities of either honey or maple syrup. Taking notes from the book, Jeni’s Splendid Ice Cream (available from TNG’s partner here). I ended up trying the addition of cream cheese, this, along with a dab of super-nutritious, protein-rich gelatin, brought the consistency to a fluffier, “chewier” consistency. However, this ice cream still freezes harder than typical so you’ll want to give it 10 minutes at room temperature instead of scooping straight from the freezer.
- 2½ cups full-fat coconut milk
- 2 tsp. gelatin (I use Bernard Jensen's 100% bovine gelatin)
- 1¼ cream (not ultra-pasteurized)
- ⅛ tsp salt
- ¾ tsp. pure stevia OR ⅓-1/2 cup raw honey
- 1 tbs. vanilla extract
- 2½ tsp. instant coffee cystals
- 3 oz. cream cheese
- 1 tsp. vegetable glycerin (optional, prevents the ice cream from freezing super-hard. You could also use a few tbs. rum/vodka instead.)
- *Prepare an ice bath by placing a metal/glass bowl inside of a larger bowl filled with ice
- Soften the gelatin in ¼.cup of the cream. Set aside.
- Heat remain cream in a saucepan over med-high heat until tiny bubbles appear around the edges.
- Put cream cheese, sweetener, salt, vanilla, glycerin, coffee crystals, and coconut milk into the blender.
- Whisk the softened gelatin into the heated cream and then add to the blender along with the other ingredients, blend until combined and completely smooth.
- Pour the blended mixture through a fine-mesh strainer into the ice bath, stir occasionally until cool.
- Refrigerate at least 4 hours before pouring into an ice cream maker, follow manufacturers instructions. Eat right away or tuck extras away into freezable containers for enjoying later.
Note that my photos show adding the coffee crystals in at the end, as the recipe states, however, add them with the rest on the ingredients in the blender.
Anna lives Buffalo, NY surrounded by a cityscape of both blight and hope. She receives inspiration from the next-door urban farm and loves nothing more than to spend a lazy summer Saturday perusing the lush stalls of a farmers market with her two lively children and husband. Cream and butter are two of her most adored ingredients.
She is devoted to sustainable food sourcing and to encouraging others to find the links between simple, beautiful food and thriving health. Some of her major influences include Alice Waters, Sally Fallon, and the More-With-Less cookbooks. She enjoys challenging herself with serving large gatherings, living with intentional restraint, and engaging her children in the creative world of food. She values relationships and finds joy in bringing people together around the table. You can find her blogging at eastsidepicurean.com
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