Mocha Ice Cream
Makes 1 pint
1 15-ounce can full-fat coconut milk
3 tablespoons coffee beans
1/2 cup brown sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon coffee extract (optional)
2 tablespoons cocoa powder
1/2 teaspoon salt
Coarsely grind the coffee beans, as if you’re making French press coffee. Combine the beans and coconut milk in a medium saucepan over medium-high heat. Bring to a boil and let boil for 7 to 8 minutes. Add the sugar and stir until it dissolves completely and continue to boil for 4 more minutes.
Turn off the heat and stir in the almond milk. Add the extracts and salt. Let the mixture sit and cool for about 45 minutes to an hour.
Strain the mixture to remove the large chunks of coffee beans. Freeze in ice cream maker according to manufacturer’s instructions.
This recipe originally appeared at Seitan Beats Your Meat.