Vegan Espresso and Cream Ice Cream

Please be aware this ice cream is very rich, robust and strong. If you like a less strong coffee flavor, use half or one third the amount of instant espresso powder.

Vegan Espresso and Cream Ice Cream

3 cups Mocha Mix Brand Non-Dairy Creamer (or your preferred non-dairy milk or coffee creamer)
3 heaping Tablespoons Instant Espresso Powder
2 Tablespoons Evaporated Cane Sugar (or your preferred sweetener)
1 Tablespoon Vanilla Extract
1/4 teaspoon Sea Salt
Crushed dark chocolate peices to taste (optional)

Blend all ingredients in blender at high speed and put mixture into refrigerator. After an hour or so, reblend mixture and add into your ice cream maker. Halfway through cycle sprinkle in crushed chocolate. Finish cycle till ice cream is firm or softserve consistency. Serve immediately or transfer to a freezer safe dish and put in freezer. If freezing, allow ice cream to sit out for at least 15 minutes before serving.

Chefs note: Although I realize Mocha Mix Non Dairy Creamer is not a natural product due to it's chemical content, it makes for a very rich and creamy ice cream that can be enjoyed on certain occasions if you so choose. It is vegan and nut-free but it does contain soy.

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