Well, summer's heat has official reached a level best described as sweltering. In other words, we all have now a perfectly valid excuse to eat ice cream for dinner. And lunch. And maybe even breakfast. It also means that you're not likely jumping in line to sip on a hot cup of coffee, even though you might really need a cup (or a few...Mondays...). We've got both issues covered with this easy recipe for an epic vegan coconut coffee ice cream made with cold brewed coffee, coconut milk, maple syrup, vanilla, a pinch of Himalayan sea salt and literally nothing else. You can make it with just a blender or your food processor and some ice cube trays - no ice cream maker or any fancy equipment required. And for all those die-hard coffee fans, don't forget to garnish things with a drizzle of our Hazelnut Coffee Spread by Rawmio - a stone ground raw chocolate mocha spread made with fresh hazelnuts, raw cacao, coconut sugar, and antioxidant-rich Longevity Coffee™ beans. Cold brewed coffee tends to have a much smoother, less bitter flavor and is also less acidifying for the body. We're feeling more awake already.
This recipe is such a simple treat and is guaranteed to help put some pep back in your step and cool you off. Not to mention tantalize those taste buds. Enjoy!
Cold Brew Lover's Coconut Coffee Ice Cream
1 cup full fat coconut milk (try to use from BPA-free can)
1 cup cold brew
3-4 Tbs maple syrup (we used 3 and it was not overly sweet - just right - but sweeten to your preference)
1/2 tsp vanilla extract
Pinch Himalayan pink salt
1/4 cup additional coconut milk for blending
1. Make your cold brew. Do this the day before you intend to make your ice cream - that way it can steep fully. We used a regular french press, but instead of using hot water, used cold and let it steep overnight in the fridge. You can also buy pre-made cold brew from your local Whole Foods or health food store in the refrigerated section.
2. Combine cold brew with remaining ingredients and blend in a blender or food processor thoroughly.
3. Pour liquid ice cream mix into ice cube trays an freeze until solid - for about 2-3 hours.
4. Place ice cubes back into blender or food processor and process until smooth and thick like ice cream. If using a blender you will need about 1/4 liquid coconut milk to get the blades to catch. A high speed blender will work best.
5. Serve as is or scoop into a freezer-safe container and place back into the freezer to harden for an hour or so. This isn't neccesary but will make it more scoopable.
Drizzle with a Rawmio Chocolate Spread of choice and ENJOY!