Dairy Free Coffee Ice Cream

I don’t have a regular coffee habit, never have, probably never will. For more on this you can read my previous post, “Confessions of a Reluctant Coffee Drinker.”  I will admit that in the last few years I’ve realized just how much I enjoy the occasion cup of organic, fair trade, herb infused coffee laced with coconut milk and a dash of plain or vanilla-flavored stevia liquid and the way it works its magic on my mood, my mental powers, and my alertness even if I’ve had a short night of sleep. If I have a long drive or a very rigorous day ahead, coffee is my drug of choice. I’d rather have coffee than an accident!  I finally understand why so many people drink coffee on a daily basis, even if I don’t do it that often!

Benefits of Coffee
“Want a drug that could lower your risk of diabetes, Parkinson's disease, and colon cancer? That could lift your mood and treat headaches? That could lower your risk of cavities? If it sounds too good to be true, think again. Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes.

“…At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson's, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.” For the rest of the story click here”

According to Healthcastl.com Coffee is the number one source of antioxidants in the American diet. “Antioxidants are substances or nutrients in foods that can prevent or slow oxidative damage to our body. When our cells utilize oxygen, they naturally produce free radicals (by-products) which can cause damage to other cells. Antioxidants act as ‘free radical scavengers’ and hence prevent and repair damage inflicted by these free radicals. Fruits and vegetables are hailed as the richest sources of antioxidants, but this study shows that coffee is the main source from which most Americans get their antioxidants. Both caffeinated and decaffeinated coffee appear to provide similar amounts of antioxidants.

Coffee upgrade
I realize you probably don’t need encouragement to drink coffee, especially if you already do it. But you might need encouragement to upgrade to a higher octane coffee that’s grown organically grown without harmful chemicals, fairly traded (read: humane and eco friendly). My favorite brew Nutri Cafe contains the additional benefit of herbal extracts, including reishi mushroom, that can reduce the stress caffeine may exert on your body, boost your immunity, and improve your daily performance. You can't taste the reishi or any of the herbs, although you may notice that this coffee tastes better than most. I've used it in recipes in cooking classes and demos and no one knows about the added herbs. They do comment that the dessert tastes extraordinarily good, even if they don't normally like coffee or coffee ice cream.

Frozen coffee
You know to store your coffee beans in the fridge or freezer, right? Do you know how good that coffee can taste turned into dessert? You might also need encouragement to use this coffee in your frozen desserts as opposed to serving it with dessert.

This dessert has won accolades among health-oriented folks and mainstream people whether I served it straight from the machine, from cartons in my freezer, as Ice Dream Pie with a gluten free cookie crust, or as popsicles coated with homemade Magic Shell. For more dairy free frozen dessert and sauce recipes consult The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes, and Sauces).

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Coffee Ice Dream

Hands-on: 30 minutes/Churning: 20 to 25 minutes/Yield: 5 to 6 cups; 8 servings   

Coffee and coconut milk team up to make a rich and robust antioxidant-rich dessert.  Eat it early in the day if caffeine keeps you awake at night.  Try it with Caramel, Chocolate,or Fudge Sauce, with or without a garnish of berries or served over a fresh fruit salad.  Chocolate chips, chunks of bittersweet dark chocolate, or cocoa nibs can be added during the last few minutes of churning or sprinkled on at the table.

Note: For best results, use dark-roasted coffee beans to make the coffee for this recipe. Medium-roasted beans won’t provide the same intensity of flavor. FYI: The addition of liqueur will help make the Ice Dream softer and easier to scoop even after weeks in the freezer; it will also make it easier to slice when used to make Ice Dream Pie.

Ingredients:
1 cup brewed dark roast coffee (made double strength); my favorite coffee
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
3 cups unsweetened coconut milk (regular, not lite)
1/3 cup honey (my favorite) or agavé nectar (for vegans); additional 1 to 3 tablespoons as needed
1/2 teaspoon pure stevia extract powder or 1 teaspoon clear stevia extract liquid
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
2 tablespoons light rum, brandy, Kahlua or cognac, optional

1. Simmer the coffee in a saucepan until it reduces to 1/2 cup. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and blend until smooth. Add the honey, sea salt and stevia. Blend.

2.  Add the coconut milk, vanilla, and optional liqueur. Blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon maple syrup or honey. Blend, taste, and repeat if needed.
3.  Pour into one or more wide mouth jars. Cover and chill for at least 6 hours before churning or use
an ice bath to chill faster.

4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

5.  Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6.  Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

1 serving (regular): 215 calories, 2 grams protein, 18 grams carbohydrate, 15 grams fat, 75 milligrams sodium

1 serving (half lite): 163 calories, 1 grams protein, 16 grams carbohydrate, 10 grams fat, 61 milligrams sodium

Variations:

*  Mexican Coffee Ice Dream: In step #3, add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

*  Mocha Ice Dream: In step #3, add 1 tablespoon unsweetened cocoa powder.  If desired, replace light rum, brandy, or cognac, with chocolate liqueur or Kahlứa (coffee liqueur).

*  Coffee Chocolate Chip Ice Dream: Coarsely chop 1 cup dairy-free or bittersweet chocolate chips (unless using mini chocolate chips) or cut a 4-ounce bar of bittersweet dark chocolate (70 to 73% cocoa content) into 1/4-inch pieces (about 1/4 to 1/2 the size of regular chips). When Ice Dream reaches the soft-serve stage, add the chocolate bits and churn for 1 or 2 more minutes or fold them into the frozen Ice Dream as you remove it from the machine.

*  Lite Coffee Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.

*  Coffee Ice Dream Pops: You don't need an ice cream maker for this. At the end of step #2 above, instead of chilling the mixture, pour it into popsicle molds, add the covers w/sticks and freeze until firm. Run popsicles molds under warm water to release, then coat with homeamde Magic Shell.

Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).

Note: Special thanks to Sunwest Appliance Distributing in Tempe, AZ, for allowing us to tape the video above in their Viking Showroom Kitchen. If you would like to rent their space for a special event, you can contact them via their website.

Comments

[Donna]

Rachel,
I can't tell you how excited I am to have found your web site. I want to make this coffee icedream but I can't tolerate honey or sugar. I do tolerate xylitol very well and am wondering if you can tell me how to incorporate it into this recipe.
Thank you for your time,
Donna