This coffee ice-Cream 🍨 recipe with a vegan twist is a game of memory appealing all of the senses in order to reproduce a delicious dessert eaten once during a journey in Messina (Sicily). 🇮🇹
👨🏽🍳 🍦🥄👩🏽🍳
Ingredients :
• 360 ml Cashew Milk
• 1 Lemon Zest (Peeled) • 360 ml Coconut Milk (Canned)
• 60 ml Water
• 200 grams of sugar
• 100 grams chopped Cacao Butter
• 1 Lemon Zest (Peeled) • 360 ml Coconut Milk (Canned)
• 60 ml Water
• 200 grams of sugar
• 100 grams chopped Cacao Butter
• 1tablespoon of Honey
• 110 grams Coconut Oil
• 14 grams instant Coffee Powder
• 1 tablespoon Cocoa Powder
• 50 grams Coconut Sugar
• 1 teaspoon Salt
You may use readymade or homemade Cashew Milk.
Homemade Cashew Milk Recipe:
• 100 grams Raw Cashews soaked in boiling water for 1 hour
• 210ml Water
• 210ml Water
Add the cashews to a bowl and pour over boiling water then let it sit for 1 hour. Drain the cashews and add them to the blender with 210 ml of cold water and blend very well until completely blended in.
Don’t strain this milk, it should be totally smooth.
Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.
Add the sugar to a saucepan along with the quarter cup of water and the lemon zest and stir constantly until the sugar is melted.
Add in the cacao butter, coconut oil, instant coffee powder, cocoa powder, coconut sugar, honey and salt and whisk in until everything is melted together.
Then pour this out into the bowl with the cashew milk and coconut cream and remove the lemon zest.
Transfer everything to your blender jug and blend it, then return it to the bowl.
Take the whole bowl, you may drop a few coffee beans and place it into the freezer for 15-20 minutes so that the mixture gets chilled and serve it as a frozen mousse that you will scoop into individual serving bowls or keep it longer in the freezer if you prefer a regular ice-cream and voilà...!!! 😋
1 comment
I am definitely going to make this ..it looks and sounds delicious. Kate