We sure are on an ice cream kick over here. Getting an ice cream maker for Mother’s Day has been game-changing. Homemade ice cream is SO creamy, fresh, and delicious, and we can get as creative as we want with so many fun flavors (find my base recipe here).
The options are endless, and the latest might be my favorite yet – coffee ice cream made from Paleovalley’s Organic Ground Coffee with mushrooms and polyphenols, so it packs a bunch of bold flavor and health benefits.
This medium/dark brew has a smooth yet rich taste. The coffee beans come from organic, sustainable farms in Honduras (regular) and Peru (decaf). This low-acid, single-origin coffee makes each sip gentle on the stomach and a delight for the palate.
Plus, it’s blended with eight functional mushrooms to support cognitive function and wellness and is tested by third-party labs for mycotoxins and mold.
And now, you can bring all the benefits of Paleovalley’s Organic Coffee to your ice cream scoop!
Don’t miss Paleovalley’s anniversary sale! Save up to 35% sitewide Aug. 12-19.
Give this one a try and let me know what you think!
coffee ice cream
WHAT YOU NEED:
Coffee base:
- 2/3 cup Paleovalley organic ground coffee (decaf or regular)
- 3 cups water
- 3 tablespoons coconut sugar
Ice cream:
- 2 cups heavy cream
- 1/3 cup sugar (coconut* or cane)
- 1 cup whole milk
- pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup coffee base
- 2 tablespoons soaked ground coffee from the coffee base
*I’ve tried a few iterations here. We prefer treats with coconut sugar as a lower-glycemic option that helps avoid blood sugar spikes (it’s also delicious), but this works best for richer flavors like this coffee ice cream.
Also note: I get my sugar, chocolate, and so much more from Thrive Market at a great price. Stock up and save on all your kitchen and home needs, and save extra (plus never run out) with auto-ship!
WHAT YOU DO:
Make sure the base of your ice cream maker is in the freezer 24 hours before it’s ice cream time. We just keep ours in there always.
Put the coffee base ingredients in a jar and sti; then, cover and refrigerate overnight.
The next day, strain the coffee, reserve 2 tablespoons of the ground coffee.
In a medium bowl, add the milk, cream, coffee, ground coffee, and pinch of salt to a pot, and set to medium heat and sugar until the sugar has dissolved completely and the mixture is frothy. Whisk it frequently as it warms to just steaming.
Meanwhile, whisk the yolks and sugar together until they’re golden (light brown if coconut sugar) and fluffy.
Once the warm coffee and milk mixture starts steaming, add a cup to the whipped egg yolks in a slow, steady stream while constantly whisking to avoid curdling.
Pour the now tempered egg mixture to the milk, and warm the custard base over medium heat, whisking constantly, until it thickens (about 5 minutes). To check whether it’s ready, dip a spatula into the mixture; you’ll know it’s done when you can quickly run your index finger through the custard and the edges of the line stay in place.
Remove the pot from the stove and pour the custard into a separate container through a strainer or colander to ensure any chunks don’t make it through. Then, stir in the vanilla.
Allow the custard to cool to room temperature, then cover the container with a lid or plastic wrap and move to the fridge for 3+ hours or the freezer for 1 hour.
When you’re ready, make ice cream! We LOVE our Cuisinart ice cream maker; it’s just 20 minutes to creamy perfection.
ENJOY!
Let me know what you think! Happy ice cream, eating friends.
♡ Laura
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