Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Espresso Soy Ice Cream
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- #16216
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 teaspoons gelatin
1/4 cup espresso, room temperature
1/4 cup maple syrup
3 1/4 cups vanilla soy milk
2 teaspoons vanilla extract
2 teaspoons ground espresso beans
directions
In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently, then remove from heat.
Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla, then let cool. Cover and refrigerate until chilled.
Spoon chilled mixture into ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.
added by
supersalad
nutrition data
253 calories, 8 grams fat, 36 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
January 26, 2014
Delicious! I tried it! any ice cream recipe that is veganized is so helpful thank you!!!