Monday, July 9, 2012

Coffee Chip ViceCreme

Coffee ViceCreme with chocolate chips..... YUM.... coffee and chocolate is always a GREAT combination in my book !!!!!


1 and 1/4 cup almond milk (I used chocolate almond milk) 

2 cups non-dairy creamer (I used So Delicious Original Coconut Milk Creamer)

1/2 cup sugar (I actually used brown sugar)

2 Tbsp instant coffee

2 Tbsp Arrowroot Powder ( I use Bob's Red Mill)

1 Tbsp Coffee Extract (I use Nielsen-Massey or OliveNation)

1 and 1/2 tsp vanilla extract

1/2 cup vegan chocolate chips


Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, instant coffee and sugar in a saucepan.  Bring to a boil.  Let boil for about 2 minutes - stirring constantly.   Remove from heat.  Add arrowroot mixture, coffee extract and vanilla extract. Stir for a minute or two for the mixture to thicken.  

Let cool and then make in an ice cream maker.  Add the chocolate chips while the ice cream maker is churning. 

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.

...I do have faith! Please help me to have even more.

Mark 9:24 (CEV)

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