Hi guys! Sorry for the absence… I know posts have been sporadic lately, and there are good reasons for that, believe me. Life just happened, I needed a bit of time to myself, and I wanted to focus on my new job, which I’m very much enjoying. But that doesn’t mean I haven’t been creating tasty desserts for you guys…
The weather in Scotland has been hit and miss the last few weeks – I know everyone will say that’s nothing out of the ordinary, but I insist, the weather in Edinburgh is actually fairly OK. It doesn’t rain that much, ok? Still, this ain’t the Bahamas.
So my philosophy: if we’re going to be a waiting a while longer for summer, I don’t see why we should also wait for ice cream. Just make some now and enjoy it from the comfort of your cosy, well-heated home.
Espresso has always been my favourite ice cream flavour, alongside pistachio. That will probably never change. But guess what’s even better: chocolate chunk espresso ice cream. Or, if you fancy a bit of extra work, espresso ice cream with chocolate-coated espresso beans.
Vegan Espresso Chocolate Chunk Ice Cream (without an ice cream maker
- Grind the beans to a fine powder, either in your food processor or in a coffee grinder.
- Brew the coffee, or if using espresso powder simply mix with hot water in a cup. Set aside to cool slightly.
- Blend the coconut milk, coconut sugar and cooled coffee in a high-speed blender for about five minutes. Unless you’re using an ice cream machine, it’s important to get as much air into the ice cream before it goes into the freezer – this helps prevent ice crystals from forming – so I like to blend it for a good five minutes.
- Fold in the chocolate chunks after blending.
- Pour the ice cream mixture into a large loaf tin, or any other container of your choice, and pop it into the freezer.
- I use the following method to prevent ice cream from crystallizing in the freezer: every 30 minutes for a total of 3 hours, you want to take it out of the freezer and stir it. This gets more air into the ice cream, thus keeping it smooth and creamy rather than let it turn into a rock solid block of ice, which is what will happen otherwise. If you don’t stir the ice cream, good luck trying to thaw it when the sweet craving hits.
- Line a tray with baking parchment or grease-proof paper.
- Melt the chocolate and coconut oil in a heat-proof bowl suspended over a pot of boiling water. Take off the heat when melted and stir in the coffee beans, making sure they’re totally covered. Pour onto the lined tray, spreading out each coffee bean individually as much as possible. Place in the fridge for about 30-60 mins to set.
- Break up the chocolate-covered coffee beans when they are completely set and scatter over your ice cream.
- This recipe serves about 4 people if each person has 2-3 scoops.
- If you want to use regular sugar, or maple syrup or agave nectar, feel free to do so. This recipe is pretty versatile.
- The chocolate-covered coffee beans are totally optional, but they are really tasty.
Disclaimer: This post is sponsored by Suma Wholefoods as part of the Suma Bloggers Network, but as always, all opinions are my own and I think Suma is the bomb dot com.
And hey, if you like ice cream, check out my e-book of vegan ice creams, The Vegan Cookie Fairy’s Decadent Vegan Ice Creams Anyone Can Make!
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Love and cookies,