This coffee vegan ice cream tastes so much like ice cream made with dairy and egg yolks, we’re still a bit in disbelief. We like to add cocoa nibs at the end for some crunch and texture.
MAKES ABOUT 1 QUART
SPECIAL EQUIPMENT
Immersion blender
¾ cup (160 grams) coconut milk
¾ cup (160 grams) Cashew Milk
½ cup plus 1 teaspoon (104 grams) granulated sugar
5 tablespoons (50 grams) cocoa butter
3 tablespoons plus 1 teaspoon (50 grams) extra-virgin coconut oil
2 tablespoons (7 grams) freeze-dried coffee
½ tablespoon (3 grams) unsweetened cocoa powder
3 tablespoons (22 grams) unrefined palm sugar
½ teaspoon (2 grams) kosher salt
2 tablespoons (10 grams) cocoa nibs (optional)
1. Pour the coconut and cashew milks into a tall (2-quart or larger) container and set aside. In a small saucepan, combine the granulated sugar and 2 tablespoons (30 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the coffee, cocoa powder, palm sugar, and salt until dissolved.
2. Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, “loosen” the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.)
3. Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles “soft serve.” In the last minute of churning, add the cocoa nibs, if using, and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.