Friday, March 09, 2007

Coffee Ice Cream (with Variations)

I personally love making the mocha variation of this recipe. Depending on how much of the coffee flavor you want to shine through, you can use regular drip coffee or espresso. Espresso will produce a much stronger flavor, but coffee will be fine too (and not everyone owns an espresso maker). Of course, the better the coffee you use, the better this will taste. If you use Starbucks coffee, well, don’t blame me if it sucks. (You could also use decaf or half-caf if you don’t want too much caffeine, but where’s the fun in that?)

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

Directions:

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.

Variations:

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.

36 comments:

  1. I read through your archives a little, but haven't found a post on Ice Cream makers. Could you direct me , and if there isn't one, could you help me to choose the right appliance? I'm in no hurry as it is still pretty cold here in NY. But I want to practice.

    ReplyDelete
  2. Here is a post about what to do if you don't have an ice cream maker. I also link to the ice cream maker I own.

    ReplyDelete
  3. Hello Agnes!
    Nice blog!! :D
    Greetings!!

    ReplyDelete
  4. Ouch, bashing starbucks. No, no, I am not a big starbucks co. fan either. I love your blog by the way. I don't own an ice cream maker but it is great to read thr recipes and pretend I can make them some day.

    ReplyDelete
  5. Hi,

    Great idea! I wil have to find an arrowroot powder myself,, or is there any substitute?

    ReplyDelete
  6. To KC:

    You could just try leaving the arrowroot out if you wanted. Or you could try thickening with a couple tablespoons of cornstarch, but add it while heating instead of at the end (mixed in with some soy milk).

    Arrowroot is usually available at natural foods stores (I get mine in the bulk section). I have also heard you can find it at Indian grocery stores, but I haven't checked there.

    ReplyDelete
  7. Hi Again,

    I asked for the "ICE 20" for my birthday, so I will have time to mess around with your recipes before summer hits.

    ReplyDelete
  8. SWEET! I just found out I am getting TWO ice cream makers for my birthday. 1. the machine 2. the capable human to operate machine whenever I wish and shop for ingredients.
    That just leaves me the job of reading this blog and making lists. sweet.

    ReplyDelete
  9. erbaviola.com8:12 AM

    hi Agnes, great blog! I'm vegan, too and have a blog (www.erbaviola.com). So I'm asking you if may I translate a couple of your recipes and post them. Of course, will write you're the author and link to your blog :) Thanks!
    Grazia (Italy)

    ReplyDelete
  10. to Erbaviola.com--

    That would be great if you translated the recipes and posted them!

    Thanks!

    ReplyDelete
  11. Spring has arrived and I need to prepare for my first vegan summer. In my town there is one shop that sells vegan ice cream. But yours is so much better and I am glad I came across your blog!

    ReplyDelete
  12. You know how much I love your blog. I need some new recipes. Made some orange sorbet last week--it was fantastic. I never would have started making my own soy ice creams and smoothies if not for you.

    ReplyDelete
  13. LOVE your blog. Adopted an ice cream maker toward the end of summer and cannot WAIT to try out that mocha ice cream. Thanks!!!

    ReplyDelete
  14. I just came over from Tangled. I see BD has already been here. Looks like an interesting site. My son is always nagging me for an ice cream maker since his friend has one. This is the summer,and I vow to make myself some coffee ice cream!
    anyway It seems it would be pretty easy with a machine. Have you seen the "Ball" thing you throw around to make ice cream? I think you put rock salt in it too. I saw it on the news, it made kind of runny ice cream in their test though. My son wanted that but I said ...no.

    ReplyDelete
  15. Hi,
    Do you have any recipes for ice creams with nuts in them (like almonds or pistachio? I love both almonds and pistachios.)

    ReplyDelete
  16. Eddie--

    I don't have any specific almond or pistachio recipies just yet, but you can always add nuts to any recipe. Just add in 1/2 or 3/4 cup of chopped nuts during the last 5 minutes of freezing.

    ReplyDelete
  17. mmmm, coffee soy-ice-cream. delicious! and now it's summer here, all the more reson to get excited!

    ReplyDelete
  18. I made this coffee ice cream for the local vegan potluck and left-wing-conspiracy-theory-movie night and it was a hit! OK, I made it a few weeks ago and am just getting around to telling you about it now.

    I received a beautiful Cuisinart #ICE-50BC for Xmas and it rocks.
    I just found out it costs $250.00, but I live in the middle of Yosemite National Park and there is no vegan ice cream for hours. So, all of the local vegans were thrilled!
    Jason

    ReplyDelete
  19. Hi,

    I wonder.. can I replace the soy creamer by soy milk? Do you think my ice cream would still set without much fat in it?

    ReplyDelete
  20. Feel free to replace the soy creamer with any non-dairy milk. It'll work fine.

    ReplyDelete
  21. I don't know if you get posts years after you've posted a recipe. But... how about coffee, mocha and kirsch ice cream? I am so doing this tomorrow.

    I really feel for you about the Lyme's disease having been going through something similar the last twenty years. Good for you for getting diagnosed and treated so early.

    God Bless

    ReplyDelete
  22. Laurelvb--Sounds delicious! And thanks for the sympathy re: Lyme.

    ReplyDelete
  23. I've got this mixture cooling in my refrigerator right now. I'm just trying to decide if cherry studded brownie cookies added at the very end would be too much?

    ReplyDelete
  24. Anonymous7:47 PM

    If I were to cut down the sugar amount, would it ruin the consistency?

    ReplyDelete
  25. To Anonymous--I think you'll be fine if you cut down the sugar.

    ReplyDelete
  26. How many people will be able to eat this portion`?

    ReplyDelete
  27. Sophie--

    It would depend on how much ice cream you'd consider one serving. My idea of "a little ice cream" and my mom's idea of the same are separated by a factor of ten! :)

    The recipe makes about a quart to a quart and a half of ice cream.

    ReplyDelete
  28. Anonymous10:04 AM

    Hi
    Can I use instant coffee?

    ReplyDelete
  29. I made a similar recipe with coconut milk and Dandy Blend instead of coffee. Added home made chocolate chips. WOW! oh, I also used Agar agar instead of the arrowroot. It was Great!

    ReplyDelete
  30. Anonymous5:35 PM

    hello! i made this and followed the recipe exactly and i have a new ice cream maker---the ice cream never thickened! any suggestions?

    ReplyDelete
  31. Anonymous-
    I don't know what to say other than maybe you didn't follow the recipe exactly? Critical to the thickening is that the arrowroot slurry must go into the mixture just after it is taken off boil. Is it possible that you used less than two tablespoons arrowroot powder?

    ReplyDelete
  32. What if I want to use coffee extract instead of fresh coffee? How would I change up the recipe?

    ReplyDelete
  33. Anonymous4:20 PM

    DOUBLE RAINBOW (from San Francisco area) used to offer their Soy Cream product in coffee almond fudge. It tasted better than dairy-based ice cream and much better than retail soy ice creams, imho. They stopped making it (boo hoo). Although this recipe is great, I wish Double Rainbow's version was available as well when we don't have time to freeze from scratch. Shall we start a movement?

    ReplyDelete