Cool off with our vegan coffee ice cream recipe for a caffeinated, dairy-free sweet treat. Brewed with your favourite Mozzo filter coffee, it's the perfect dessert for dairy-free coffee lovers.
Filter Coffee Concentrate
1. Start by brewing a very concentrated filter brew (we used a cafetiere with 100g ground coffee, 150ml of boiling water, and allowed it to brew for 10 minutes).
2. Plunge the coffee and pour it into a pot.
Coffee Syrup
1. Add the sugar to the pot with the filter coffee concentrate.
2. Dissolve the sugar in the filter coffee concentrate over a moderate heat.
3. Once the sugar has fully dissolved, allow the syrup to simmer for a further 3 - 5 minutes to thicken.
4. Set the syrup aside and allow to cool.
Coffee Ice Cream
1. Combine the syrup and the vegan double cream in a bowl, whip with a whisk or hand mixer.
2. Decant the mixture into a dish with an airtight lid that is suitable for freezing.
3. Allow the mixture to freeze for approximately 1 - 1.5 hours. Remove and beat with a whisk or hand mixer.
4. Return it to the freezer and repeat the above step (this helps with the texture of the ice cream and makes it easier to scoop).
5. Store in the freezer and remove approximately 5 - 10 minutes before serving for easier scooping.
We used Rebuild Women’s Hope filter coffee for its naturally sweet flavour, but our HOUSE coffee is ideal if you’re after something with more intensity.
Got a craving but need it caffeine-free? Simply swap in our DECAF coffee for all of the flavour but less of the buzz.
