VeganDairy-freeGluten-freeVegetarian Ice Cream
Dairy-Free Coffee Ice Cream
A dairy-free coffee ice cream of coconut cream, rice milk and instant coffee.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 180 ml | ¾ cup | unsweetened coconut cream | |
| 100 g | ½ cup | granulated sugar | |
| 22 ml | 1½ tbsp | instant coffee | |
| 240 ml | 1 cup | rice milk | |
| 5 ml | 1 tsp | vanilla extract |
Ingredients
Method
- Whisk the coconut cream in a large bowl until smooth. Add the remaining ingredients and whisk until well combined and the sugar has dissolved.
- Pour the base into a pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
Nutrition per serving estimated
- Calories
- 292 kcal
- Fat
- 16 g
- of which saturates
- 13 g
- Carbohydrate
- 38 g
- of which sugars
- 28 g
- Fibre
- 1.1 g
- Protein
- 2.4 g
- Sodium
- 30 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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