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
White coffee and coconut ice cream
- 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)
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.