I learned to make ice cream at a very young age. The kind of ice cream you make with ice and rock salt and an old-timey wood bucket with a hand crank. I looked forward to it every summer.
We made ice cream every summer at our huge family picnic. The whole family would converge on great grandma’s land out in the country. While my brother would run off to grandma’s go-cart tracks that wound through her back yard, I would get in the car with Uncle Dudley and run to the store for rock salt and ice.
One of my favorite traditions.
I still wonder what became of that old ice cream maker. I still remember the rich creamy vanilla flavor of that ice cream – the best ice cream I have ever had.
This one? Honestly a contender for a close second to that hand cranked, handmade, Uncle Dudley ice cream.
Vanilla breve latte ice cream is a three ingredient ice cream. It is very easy to make. It is dreamy good. Incredibly smooth and sweetly flavored.
One of the ingredients is espresso coffee, so we could have it for breakfast, right?
vanilla breve latte ice cream
YIELD: ~two pints ice cream
dairy, egg, soy and gluten free, vegan
1 1/2 cups raw cashews, soaked overnight
2 1/2 cups Barista Style French Vanilla Creamer (So Delicious)
3 teaspoons instant coffee granules
In high-speed blender, blend cashews and creamer several minutes, until smooth. Add coffee, blend.
Pour into ice cream maker, proceed with manufacturer instruction (this churned for 20 minutes in my Cuisinart).
Store in covered freezer safe container.
Today’s Meatless Monday ingredient is instant coffee. Visit Heather for more!
this recipe was shared with Healthy Vegan Fridays.