As you will come to find out I have a love {LOVE}for chocolate. It is quite possibly my first love. There is a bag of Reese’s peanut butter cups from my childhood that can confirm that. Line up sweets like licorice or fruity candy all day and I am a rock of strength. You put chocolate in front of me and I am a ball of weak mush. That is life and I accept my weakness {happily}. Add ice cream and the combination is the perfect marriage.
This is quite possibly the easiest recipe evah. 5 ingredients. One bowl. You have no reason not to make this! This recipe is adapted from the ever classic, always elegant Nigella Lawson. I made her No-Churn Coffee Ice Cream a few years ago and loved it.
As I have been limiting my dairy intake I decided to use Coconut Cream. This is important – use cream, not milk. This is not the time for low fat coconut milk. You’re having ice cream…Non-Dairy Ice Cream at that. Live on the edge.
Pour all 5 ingredients into a bowl and using a hand or stand mixer combine. Continue to mix on high until soft peaks form.
Then transfer to an air tight container or bread pan covered with a layer of parchment. Let set for at least 6 hrs. or overnight. Tip: Before serving set out for 15-20 minutes. A little thaw will add to the creaminess.
- 2 14oz. cans Coconut Cream
- 3 Tbsp. Instant Espresso Coffee
- 2 Tbsp. Unsweetened Cocoa powder
- 1/2 c. Espresso liqeuor
- 1/2 c. sugar
- Pour all ingredients into a bowl. Using either a hand mixer or stand mix well. Continue to mix on high until soft peaks form. Pour into an airtight container and move to freezer. Let set for at least 6 hrs. or overnight.
- Tip: Let sit out 15-20 minutes before serving to allow to thaw slightly. Very firm when first comes out of freezer.
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