A couple of days ago I stumbled upon a coffee ice cream recipe I had jotted down at Gayle's in Portland. Sounded mighty good to me. Alrighty then, time to put our new ice cream maker to work! (How did I survive without one of those for so long!?!)
One common issue that I've noticed with ice creams is that the mixtures tend to be 'crystally' rather than creamy if there isn't a high enough fat content. I was concerned that this was going to be the case with this recipe and, well, one thing led to another and I ended up giving it a few extra tweaks.
The combination of coffee and chocolate couldn't help but bring to my mind the rich flavors of Tiramisu. I decided to serve it as a Tiramisu Sundae; layering the ice cream with Whipped Cream I had already made and topping it with cacao nibs and sifted cacao powder. Need I say more?
Chocolate Mocha Ice Cream
Makes 1 quart
1 1/2 cups cashews
1 cup young coconut meat
2 cups almond milk
1 cup water
1/4 cup dates
1/4 cup maple syrup
1/4 cup agave nectar
1/4 cup + 1 tbs coffee substitute powder (such as Krakus or Inka)
1/3 cup melted coconut oil
3 tbs cacao powder
1/4 tsp sea salt
Blend all ingredients until smooth.
Chill mixture in fridge or freezer then process through ice cream maker according to the manufacturer's instructions. Alternatively, freeze in ice cube trays until solid and then process through a champion juicer with a blank plate or high-speed blender.
Carmella's Notes:
~ If you wish you could use only maple syrup or agave.
~ For a Tiramisu Sundae: I placed some of the mixture straight out of the ice cream maker in a pretty glass bowl, followed by a Whipped Cream layer and more Chocolate Mocha Ice Cream. I placed the bowls in the freezer to set then finished off with Whipped Cream pipped on top, a few cacao nibs and sifted cacao powder.
Enjoy!
Keeping with the theme of decadent frozen desserts, I'll leave you with a photo of the Banana Toffee Ice Cream I made from Matthew Kenney's upcoming Everyday Raw Desserts. This was sooooo good! I had a bit of a hard time with the toffee, as the texture remained soft even after sitting in the freezer for hours. This turned out to be a bonus; when I served the ice cream the toffee had somehow melted on the inside!
Absolutely scrumptious!
Posts
it looks so good! thanks for sharing
ReplyDeleteMan that looks sooooo good. I was already craving raw ice cream tonight and now I really am!!!
ReplyDeleteThanks for posting your recipe. I am writing this in the raw food notebook!!
Peace,
E
Oh Carmella, you really outdid yourself here. WOWOWOWOOOOOOOOOOOW
ReplyDeleteHi Carmella,
ReplyDeleteI have a super sweet tooth and ice cream has been screaming my name all summer long. Since we had been camping all summer I only have had the opportunity to make one raw ice cream which was rich and yummy. This looks devilishl-y delish, hehe :D I love your blog, it's creative, natural, cozy and you give so much of yourself. Thanks for sharing!
Blessings,
Amanda
Mmmm.... if only we had a readily available supply here of young coconuts, all my raw-food dreams would come true!!!
ReplyDelete-Teralee
I made this tonight and it was AMAZING! So delish! we live a fair way from an asian supermarket, so every time we go I stock up on young coconuts. This a great way of using them and keeping them for later....although I'm not sure how long the ice cream will last, its just too yummy! Thanks so much for sharing, and your whole blog has been invaluable in my raw journey. You RAWK Carmi!
ReplyDelete