In case you haven’t noticed yet, I LOVE coffee. However, I recently learned that my caffeine tolerance has significantly lowered in my adulthood. I used to be able to down a few shots of espresso followed by a large cup of strong black coffee and be out the door! Now, if I do that, I spaz out and have heart palpitations and just wait for the effect to die down<–not pleasant.
With that being said, I have been working on finding new ways to keep coffee in my life without the jittery problems that consuming large quantities of the tasty stuff produces. I know alot of you are thinking DECAF, but I am saying…NO. Moving on…. today’s ice cream recipe is one of my favorite creations yet. I started off wanting a similar flavor profile to a Jamocha Milkshake from Arby’s but it turned out much different and, in my opinion, much better.
This ice cream has rich bold flavors of chocolate and coffee with the added sweetness of date caramel. It is a sophisticated ice cream that I wouldn’t necessarily give to kids as I am not sure the taste is for them. Also, it is made with real coffee so the caffeine content, while remaining low, is still present. I think we can all agree children do not need any caffeine in their lives.
If you try this recipe out let me know in the comments below. Also, take a picture and use my hashtag #peppersandpeaches on instagram and/ow twitter so I can check it out!
- 1 can full fat coconut milk
- 1½ cup dairy free milk
- ½ cup cashews (soaked for 8 hours)
- 2 tbs coco powder
- 1 tbs coconut oil
- 1-2 tbs instant coffee
- 1 cup packed soaked dates
- 1 tsp vanilla
- ½ cup cane sugar
- Combine all ingredients except dates into a high powered blender and blend until smooth. Pour in a bowl and chill for at least 2 hours or you could probably freeze it for 1 hour.
- Once mixture is chilled, pour into ice cream maker (make sure ice cream maker bowl was frozen over night) and allow ice cream to mix for around 15 minutes, or until mixture is significantly thickened.***
- Pour mixture into freezer safe dish and freeze for 45 minutes.
- While mixture is freezing, place dates in a food processor and blend until caramel consistency forms, scraping down the sides as necessary (about 5 minutes). If mixture is dry then add tbs water and continue blending.
- Once ice cream has been in freezer 45 minutes, swirl the date caramel into ice cream.
- Place back in freezer and chill until desired texture is reached. If freezes until rock hard you will need to let it sit out for 5-10 minutes before scooping.
- ***If you don't have an ice cream maker just place mixture in freezer safe dish and freeze, stirring every 30 minutes to keep creamy texture. Once ice cream is pretty thick, add date caramel and place back in freezer.