Kahlua Ice Cream

Saturday, December 6th, 2014

2014-11-23 - Kahlua Ice Cream - 0001 [flickr]

I eat so much ice cream, y’all, that’s it’s difficult to come up with new flavors to try! This one was inspired by the Irish Cream recipe in The Vegan Scoop, which turned my attention toward the liquor cabinet, and the many wonderful boozy flavors I’ve yet to experiment with. I know that ice cream’s kind of out this season, but methinks this would make an excellent dessert for a vegan Christmas/New Year’s bash. And yes, Kahlua is vegan!

Kahlua Ice Cream

(Makes a little under a quart of ice cream.)

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
3 tablespoons arrowroot powder
1/2 cup sugar
1/4 cup Kahlua + extra to taste (I used 1/4 cup + 1 teaspoon)

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, sugar, and 1/4 cup Kahlua. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Taste the batter and add extra Kahlua to taste.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

2014-11-23 - Kahlua Ice Cream - 0006 [flickr]