Try this Coconut Coffee Ice Cream recipe, or contribute your own.
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- Blend ingredients thoroughly. (Food processor, Vitamix, hand blender, or whisk.)
- Pour into ice cream maker and follow manufacturer's directions. I added cake crumbs to the mixture.
Pouring the blended liquid base directly into a warm churning bowl prevents proper crystal formation. Temperature management dictates the success of frozen desserts, requiring the canister to sit in the freezer for at least 24 hours beforehand. Solid fats in coconut cream behave differently than butterfat in traditional dairy, demanding careful attention during preparation.
- Chill the coconut cream thoroughly before blending to keep the fat solid, which prevents grainy textures from forming during the churn.
- Extract strength varies significantly; using fresh brewed coffee requires cooling it completely to room temperature so it does not melt the surrounding fats prematurely.
- Watch the machine closely during the final ten minutes of processing, stopping the churn as soon as the mixture reaches a soft-serve consistency that holds its shape on a spoon.
- Transfer the finished dessert to a shallow, airtight container pressed with parchment paper directly against the surface to block ice crystal growth during storage.
Freezer storage alters texture over long periods, making consumption within one week ideal for maintaining optimal creaminess. Proper container sealing protects the subtle coffee aromas from absorbing unwanted odors from surrounding frozen foods.
