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White coffee and coconut ice cream

Name: White coffee and coconut ice cream
Yield: Makes 2L
Ingredients: 3 x 400ml tins coconut cream; 180g whole coffee beans, roasted + extra crushed beans, to garnish; 100g icing sugar, sifted; 15ml (1 tbsp) coffee liqueur (optional); sugar cones, to serve (optional)

October 1, 2022 (Last Updated: September 30, 2022)

CELEBRATE WORLD COFFEE DAY . Try this White coffee and coconut ice cream .The wonderful trick to this ice cream is that it appears to be vanilla, but instead has a bold coffee flavour. The secret? Soaking the coffee beans in coconut cream overnight to infuse all of the taste but none of the colour.

Recipe, styling and photography by Katelyn Allegra

MAKES 2L| 20 mins + overnight, to infuse and 6 hrs/overnight, to freeze

INGREDIENTS

3 x 400ml tins coconut cream
180g whole coffee beans, roasted + extra crushed beans, to garnish
100g icing sugar, sifted
15ml (1 tbsp) coffee liqueur (optional)
Sugar cones, to serve (optional)

METHOD

PLACE the coconut cream and roasted coffee beans in a large pot. Gradually heat to just below boiling point. Remove from heat and pour the mixture into a large metal bowl. Cover and refrigerate overnight.
STRAIN the infused coconut cream through a fine-mesh sieve. Discard the coffee beans. Add the sifted icing sugar, whisking continuously until the mixture thickens and becomes light and billowy. Fold in the coffee liqueur, if using.
POUR the mixture into a freezer-proof container and freeze for 6 hours or overnight. Remove from fridge about 5 minutes before serving. Garnish with the crushed roasted coffee beans and enjoy with the sugar cones, if desired.

Print Recipe

White coffee and coconut ice cream

Serves: Makes 2L

Total Time: 20 mins + overnight, to infuse and 6 hrs/overnight, to freeze

Ingredients

3 x 400ml tins coconut cream
180g whole coffee beans, roasted + extra crushed beans, to garnish
100g icing sugar, sifted
15ml (1 tbsp) coffee liqueur (optional)
sugar cones, to serve (optional)

Instructions

Place the coconut cream and roasted coffee beans in a large saucepan. Gradually heat to just below boiling point. Remove from heat and pour the mixture into a large metal bowl. Cover and refrigerate overnight.

Strain the infused coconut cream through a fine-mesh sieve. Discard the coffee beans. Add the sifted icing sugar, whisking continuously until the mixture thickens and becomes light and billowy. Fold in the coffee liqueur, if using.

Pour the mixture into a freezer-proof container and freeze for 6 hours or overnight. Remove from fridge about 5 minutes before serving. Garnish with the crushed roasted coffee beans and enjoy with the sugar cones, if desired.