Creamy Kahlúa Ice Cream
A rich and creamy frozen dessert made for grown-ups! Infused with the deep flavors of coffee liqueur, this Kahlúa Ice Cream stays perfectly scoopable straight from the freezer.
Equipment
- Saucepan (for stove-top method)
- Mixing spoon or whisk
- Ice cream maker (optional)
- mixing bowl
Ingredients
- 16 g 2 tablespoons Instant Clear Jel (no-cook method) or arrowroot powder (stove-top method)
- 470 ml 2 cups vanilla soymilk, divided
- 470 ml 2 cups soy vanilla creamer
- 235 ml 1 cup coffee-flavored liqueur (e.g., Kahlúa)
- 200 g 1 cup granulated sugar
Instructions
No-Cook Method:
- In a small bowl, dissolve the Instant Clear Jel in 60 ml (¼ cup) of the vanilla soymilk.
- In a mixing bowl, combine the Clear Jel mixture with the remaining 410 ml (1¾ cups) soymilk, creamer, liqueur, and sugar.
- Stir until well blended, then follow the instructions for your ice cream maker to churn the mixture into creamy ice cream.
Stove-Top Method:
- Dissolve the arrowroot powder in 60 ml (¼ cup) of the vanilla soymilk to make a slurry.
- In a saucepan, bring the creamer, remaining 410 ml (1¾ cups) soymilk, liqueur, and sugar to a gentle simmer over medium heat.
- Stir in the arrowroot slurry and continue to stir until the mixture begins to thicken.
- Remove from heat and allow to cool completely before churning in your ice cream maker according to the manufacturer’s instructions.
Without an Ice Cream Maker:
- Follow the “no ice cream maker” instructions (page 485) to prepare the ice cream using an electric mixer.
Notes / Tips / Wine Advice:
Serving Tip:
Serve in scoops with a drizzle of chocolate syrup or a dollop of coconut whipped cream for an extra touch of indulgence.Wine Advice:
Pair with a dessert wine, such as a sweet Port or coffee-flavored liqueur, for a perfect after-dinner treat.Nutritional Information
Calories: 300 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 9 g | Fiber: 0 g | Sugar: 32 g | Salt: 0.04 mg
