This is an ice cream I make for my husband who is lactose intolerant. If you didn’t know it was pareve you wouldn’t taste any difference.
Pareve Coffee Icecream
Servings
6 Servings
Ingredients
- 2 15 ounce cans coconut milk, refrigerated
- 1 tablespoon Espresso Instant Coffee or 6 ounces of brewed strong coffee or espresso Cool the coffee if it is brewed.
- 1 teaspoon vanilla extract
- 2/3 cup agave
Instructions
- Blend all ingredients together and pour all ingredients into an ice cream maker and follow the instructions for your ice cream maker.
- Freeze the mixture.
- Before you serve it, leave out to defrost for about 30 minutes.
- Tip: If you don’t have an ice cream maker, use a food processor or blender and then pour the mixture into a freezer container. Again, let the ice cream defrost for about 30 minutes before serving.
I now use 2 cans of coconut milk that I place in the fridge overnight. To that I add 1 tablespoon of instant espresso powder , 1 teaspoon of vanilla extract and 2/3 cup of agave syrup. I blend it together and then use my ice cream maker. I then freeze it and it is scoopable even without defrosting. Without an ice cream maker you have to defrost it for 30 minutes so you can scoop it.
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