Last ice cream recipe of the summer! And if you like your desserts a little on the boozy side, hang on to your hat! Because today I’m sharing with you my Kahlua Ice Cream!
When my parents gave me an ice cream maker last Christmas, Dave wondered what we were going to do with this thing. He believed it was one of those appliances that are soon forgotten and simply collect dust in the darkest corner of a cupboard… Fooled him! All summer I’ve been churning out flavour after flavour, keeping the freezer full of it. Now he can’t even be bothered to eat the store bought stuff. He’s loved it all, but this one is his favourite.
This ice cream has an intense mocha Kahlua flavour and a wonderful silky smooth texture. It’s also super easy to scoop… Unfortunately, it does take a while to make. Unlike most of my ice creams, this one needs to be heated, so to melt the chocolate chips. It also has to be cold (not just chilled) before going into the ice cream machine. This is because of the Kahlua. There’s enough alcohol in the mixture that the machine can’t get it quite to that soft serve consistency. Consequently, when it goes into the freezer for the final freeze, it’s still pretty soft and takes longer than the usual 2 hours in there to finish. But please don’t let any of this this deter you! It’s totally worth the wait!
Kahlua Ice Cream
Recipe Type: Dessert
Makes: 3 1/2 cups
- 1 (13.5oz/400ml) can Coconut Milk (full fat)
- 2/3 cup Non-Dairy Milk (I used almond)
- 2/3 cup Granulated Sugar
- 4 tsp Instant Coffee Granules
- 1/4 cup Semi-Sweet Non-Dairy Chocolate Chips
- 1/3 cup Kahlua, chilled
- 1/4 tsp Xanthan Gum
- 1/8 tsp Salt
Combine both milks in a saucepan and bring to a simmer. Add the sugar and coffee granules, and whisk until the sugar and coffee have completely dissolved. Remove from heat and add the chocolate chips, whisking until they have melted and mixture is thoroughly combined. Pour into a clean container, cover and refrigerate until cold (I left mine over night)… At this time, I also place my Kahlua in the refrigerator to chill.
Pour cold milk mixture and Kahlua into a blender and add the xanthan gum and salt. Blend on high, stopping once or twice to scrap down the sides, so to completely incorporate the xanthan gum (I ran my blender for about 1 1/2 minutes)
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions (I ran it in my machine for about 30 minutes). Unlike most ice creams, after running through the ice cream maker, this mixture will still be very soft.
Transfer ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze for 6 hours or overnight to firm (I’ve found it’s bet left overnight before serving).