2 c. soy creamer (or any non-dairy milk)
1 ¼ c. soy milk (or any non-dairy milk)
¾ c. fresh, strong coffee or espresso
¾ c. sugar
2 T. arrowroot
1 t. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, coffee, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
Add-ins: Add in ½ cup chocolate chips or chopped chocolate-covered espresso beans during the last five minutes of freezing.
Mocha: Reduce soy milk to 1 cup. Melt in ¼ cup chocolate chips during initial heating phase. For more chocolate excitement, add a couple tablespoons more chocolate chips, or use chocolate non-dairy milk instead of plain.
Kahlua: Reduce soy milk to 1 cup. Stir in ¼ cup Kahlua or other coffee liqueur after adding vanilla.
Matthew Scudder: Reduce soy milk to 1 cup. Add a plug or two of bourbon after adding vanilla. Then go catch a criminal or solve a murder or something.