Tag Archives: Coffee

Coconut Latte Ice Cream


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.


I know.

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?

The Brew

If I’m going to be writing a blog about how I’m “making it’ as a foodie in Plainview, TX, I can’t go long before mentioning the Broadway Brew.

“The Brew,” as it’s affectionately known, is owned and operated by a Wayland professor, David Splawn, and his wife, Stacey. They bought the property that was in the yonder days of yore known as the Quik Lunch, which was seen in the 1992 Steve Martin film, Leap of Faith.

So for the last two years, the Broadway Brew has served as the local coffeehouse, social hot spot, bistro-esque lunch venue, and the only hip place in town.

The food and drinks are also fantastic, mind you. Using the most wholesome ingredients, David and Stacey have been serving organic coffee from the beginning, and have recently been adding more artisanal breakfast and lunch fare to their menu, such as homemade granola and fresh quiche! The turkey avocado sandwich (served at lunchtime!) is my personal favorite… until you get to dessert. Gargantuan cinnamon rolls and sweet scones, I’ve never tasted a Brew-made dessert I didn’t like.

Early this afternoon I was itching to walk around downtown. And of course, any visit downtown demands a visit to the Brew.

I saw the cupcake.

I couldn’t whip out my debit card fast enough.

I was a good girl and shared my cupcake and house-made lemonade with Edgar, but I got to be honest: I didn’t want to!

I imagine that the hazelnut flavor was in the cream cheese frosting, and oh, was it good! I didn’t taste much espresso, but I really think the coffee certainly enriched the flavor of the chocolate. It’s very common to find coffee as an ingredient in chocolate cake! It’s for good reason, too! After taking pictures, I almost turned back around to find an empty plate, but the husband was a dear enough to save me a few bites. 😛

The lemonade was also a winner. Not too sweet. Refreshing and didn’t have that jaw-paralyzing sourness to it. Just pleasantly tart with a bright lemon flavor.

Will come back soon for that Violet Cherry Italian Cream Soda…

An Acquired Taste

In our house, Edgar is the coffee drinker and I drink tea. I say that loosely because I typically don’t drink much hot tea, and never at breakfast. To me, drinking something hot in the morning takes too much effort to brew and even more time to drink. Plus it doesn’t make my tummy all that happy. I like my morning drinks to go down quick and refreshing. I generally reserve hot drinks for the evening.

I’ve never really liked coffee. I tried numerous times when I was younger to drink the muddy liquid that dripped out of the Mr Coffee, and attempted to disguise the bitterness with excessive servings of creamer to no avail.

But as they say, it’s an acquired taste. Until recently (and still largely still currently), my taste for coffee was limited to super-sweetened, dessert-like cold, creamy applications. Like tiramisu. Or a Mocha Java Shake from the Broadway Brew, which, to be quite frank, is a tiramisu milk shake. Occasionally I’d find the seasonally flavored brews of cappuccino (which were undeniably a powdered mixture blended with hot tap water) found at convenience stores significantly more pleasant than their Starbucks counterparts.

But recently I’ve found a friend in an iced mocha.

In an effort to increase my liking of coffee without adding mountains of sugar an cream to the tiniest shot of espresso, I’ve resolved to this blended recipe. I can’t say that it’s as quick as pouring a glass of milk, and it still requires the brewing and chilling of coffee before I can even begin to throw anything in the blender, but perhaps in time Edgar and I can work out some system…

  • Handful of ice cubes, pre-crushed a bit in the blender
  • ~ 1 cup of good quality brewed coffee, room temp or chilled
  • ~2/3 cup of milk (I use 1%)
  • ~3 tbsp of chocolate syrup. (Yes, I still use sugar free Hershey’s)

This recipe approximates 100 calories. A cup of milk brings in about that much, but with this I can get twice the volume of beverage. And I’m all about value!

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