Coffee Pecan Chip Ice Cream
Makes 4-6 servings (1/2 cup)
This week is a very hot one. I decided why not make some ice cream, a great way to cool off, and also vegan. This ice cream is made of multiple flavors and ingredients like coconut, coffee, pecan, and chocolate (and of course, you can't go wrong with chocolate😊) there are multiple steps in this recipe but worth it.
Coffee Condensed Milk
Ingredients:
- 1 can of full-fat coconut milk
- 3 tablespoons of instant espresso powder
- 2/3 cup of sugar
Directions:
1. In a small pot on medium/low heat, add coconut milk, sugar, instant coffee, and mix until sugar is dissolved. Mix every 3 to 5 minutes until the mixture reduces to about half (will take 40 to 45 minutes). It should be creamy and thick at this point. Then take it off the heat and let it cool (will get thicker as it cools)
After that's done now let's go and make the ice cream.
Ingredients:
- 1 can of coconut milk (chilled)
- coffee condensed milk
- 1/4 cup of chocolate chips
- 1/4 cup of pecans
Directions:
1. In a stand mixer with the whisk attachment, and the chilled coconut milk (note: open the can from the bottom, discard the water or drink it like I did lol. Then you should have coconut cream) and whip on high until fluffy. Then move on to medium speed, slowly add the condensed milk, it should double in size and be mousse like. Stir in the pecans and chocolate chips in the mixture, then pour the ice cream into a freezable container and freeze up to 12 hours. After 12 hours, spoon some ice cream in a bowl and add whatever topping you like, I added pecans and chocolate chips.
I hope you enjoy this recipe as I did making it.
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