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Coffee Ice Cream with Chocolate Covered Espresso Beans

August 28, 2015 by Katie Mae 2 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

 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
 
Print
 
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.
#version#

Coffee Ice Cream with Espresso Beans and Carob Shavings
 
Print
 
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.
#version#

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

Latest posts by Katie Mae (see all)

  • Instant Raspberry Hot Cocoa Mix (Dairy-free) - January 9, 2017
  • Pumpkin Spice Hot Cocoa - October 14, 2016
  • Thai Chicken Fried Rice - July 20, 2016

Filed Under: Dairy Free, Desserts, Dietary Needs, Egg Free, Egg Free, Uncategorized, Vegan

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Reader Interactions

Comments

  1. Find My Rice

    September 6, 2015 at 10:12 pm

    This recipe is great! And who wouldn’t love coffee-flavored ice cream , right? 😀
    – Regine

    Reply
    • Katie Mae

      October 11, 2015 at 6:00 pm

      Thank you Regine, my thoughts exactly! 🙂

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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