Author Notes
A friend was telling me about a trip to Mexcio and mentioned that she would have cafe de olla coffee every morning. It sounded like a wonderful combination of sugar and spice. It also sounded like it would be a great dessert (or breakfast now that summer is here). And chocolate is something you should throw into everything. —Yellow Dog
Ingredients
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2
13.5 oz cans full fat coconut milk
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3/4 cup
brown sugar
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1
cinnamon stick
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1 1/2 cups
whole coffee beans
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1 teaspoon
vanilla
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3/4 cup
vegan chocolate chunks
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1-2 tablespoons
white rum
Directions
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Combine first 4 ingredients in a saucepan over medium heat. Heat until sugar dissolves. Take off heat and let coffee beans and cinnamon steep for 1 hour.
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Pour mixture through a fine mesh strainer. Rinse off the beans and cinnamon and throw into the composter. Cool liquid in the fridge for a couple of hours.
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Add vanilla to liquid and make ice cream! Freeze in ice cream maker according to manufacturer's instructions.
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During the last two minutes of freezing add white rum (this helps prevent the ice cream from getting too hard, if you are one of those people that can have a quart of ice cream sitting in the fridge for more than a day) and chocolate chunks.
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This is the hard part. Transfer the ice cream to a container, put in the freezer and resist the urge to eat it all for 4-6 hours.
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