Dairy and Sugar Free Coffee Ice Cream

Coffee Ice Dream
yields 5 – 6 cups or about 8 servings
from the cookbook of Chef Rachel Albert-Matesz, "The Ice Dream Cookbook" found here

Coffee and coconut milk team up to make a rich and robust dessert.  Eat it early in the day if caffeine keeps you awake at night.  Try it with Caramel, Chocolate, or Fudge Sauce, or with a fresh fruit salad.  Chocolate chips, chunks of bittersweet dark chocolate, or cocoa nibs can be added during the last few minutes of churning.

Note: For best results, use dark-roasted coffee beans to make the coffee for this recipe. Medium-roasted beans won’t provide the same intensity of flavor. FYI: The addition of liqueur will help make the Ice Dream softer and easier to scoop even after weeks in the freezer.

1 cup brewed dark roast coffee (made double strength)
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
3 cups unsweetened coconut milk (regular, not lite)
1/3 cup honey or agavé nectar; additional 1 to 3 tablespoons as needed
1/2 teaspoon pure stevia extract powder or 1 teaspoon clear stevia extract liquid
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
2 tablespoons light rum, brandy, Kahlua or cognac, optional

Simmer the coffee in a saucepan until it reduces to 1/2 cup. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and blend until smooth. Add the honey, sea salt and stevia. Blend.

Add the coconut milk, vanilla, and optional liqueur. Blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon maple syrup or honey. Blend, taste, and repeat if needed.

Pour into one or more wide mouth jars. Cover and chill for at least 6 hours before churning or use an ice bath to chill faster.

Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.

Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Variations:

• Mexican Coffee Ice Dream: In step #3, add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

• Mocha Ice Dream: In step #3, add 1 tablespoon unsweetened cocoa powder.  If desired, replace light rum, brandy, or cognac, with chocolate liqueur or Kahlứa (coffee liqueur).

• Coffee Chocolate Chip Ice Dream: Coarsely chop 1 cup dairy-free or bittersweet chocolate chips (unless using mini chocolate chips) or cut a 4-ounce bar of bittersweet dark chocolate (70 to 73% cocoa content) into 1/4-inch pieces (about 1/4 to 1/2 the size of regular chips). When Ice Dream reaches the soft-serve stage, add the chocolate bits and churn for 1 or 2 more minutes or fold them into the frozen Ice Dream as you remove it from the machine.

Lite Coffee Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.