It’s been a scorcher.
With several days of triple digit temps, and no sign of relief in the forecast for some time (September, maybe?), we’ve been forced to cope in our own ways.
In our case, we’ve had ice cream more times in the past few weeks than we care to admit. In fact, my dinner last night consisted of a Reese’s Sonic Blast. That’s it.
But there is a better way!
Rather than wasting our money day after day on some sort of iced confection, I’ve found that it’s better to produce a more wholesome variation at home. But surely not less tasty.
I chose a coffee flavor because coffee is my favorite flavor in dessert. It even beats out chocolate.
And to add insult to injury, I made this entirely dairy free and sweetened only with honey.
I have no philosophical problem with the moderate consumption of dairy or even processed sugar. But my tummy sometimes does. This is a kinder, gentler version.
This is not your grandma’s homemade ice cream. But it’s creamy enough, sweet enough, decadent enough, that grandma will love it too.
Coconut Latte Ice Cream
Makes 1 pint
1/2 cup coconut cream (the cream top off chilled, full-fat canned coconut milk. I recommend Thai Kitchen brand. It’s 3/4 solid when chilled!)
1 cup full-fat canned coconut milk (use as much of the cream top as possible)
1/3 cup honey
1/2 cup extra-strong coffee
1 tbsp vanilla extract
Whisk together the coconut cream, milk, and honey in small saucepan over medium heat until fully combined, smooth, and honey is dissolved.
Remove saucepan from heat. Whisk in the coffee and vanilla extract.
Allow cool COMPLETELY in the fridge. Warm liquid in cold ice cream maker makes for big, nasty ice crystals. Patience, young padawan!
Once chilled, pour liquid into ice cream maker and process per manufacturers instructions.
Once finished, transfer the ice cream into a separate bowl or container and place back into the freezer for a few hours or until desired firmness.
What’s your favorite thing to eat/drink to beat the heat?