In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to whip up your own cool coffee ice cream at home this summer. This creamy, dreamy, and delicious recipe is perfect for this hot, sticky, muggy, toasty time of year to help you cool off in style. Dairy free, vegan, gluten free, and loaded with superfoods, this dessert has it all. It’s also easy to make with your blender, no need to drive to the fancy ice cream shop and fork out a ton of dough. Just start with a non-dairy milk, choosing your favorite or mixing a few together. Add more creaminess with soaked cashews. Add some mocha concentrate, but you can use cold coffee of your make and choosing too. Lakanto (monk fruit) is your first sweetener. It’s natural, has zero calories, and tastes as good as sugar. Organic vanilla extract enhances that sweetness and rounds out the bitter notes out of your coffee. A good fat source is key to a good ice cream, but we want healthy sources, so J-Wro breaks out the extra virgin coconut oil, which is good for your heart, brain, and your body in so many ways. Cinnamon and cardamom join the mix. These spices work so well together and they play nicely with coffee as well. Mineral rich sea salt helps tie all these flavors together. Sunwarrior’s new Classic Plus vanilla protein is a great addition at this point. It will add some extra protein to your ice cream and it has a creamy, delicious vanilla flavor. Blend this all up and get a good amount of air flowing through the mix to make it smooth and creamy. Pour this goodness into your ice cream maker and sprinkle in some ground coffee for more flavor and to make the ice cream look amazing when you dish it up. Let it do its thing. The wait will be worth it. Stick it in the freezer for a bit to firm it up and then enjoy every last spoonful, and try to share with your friends.
Tuesday, July 21, 2015
Cool Coffee Ice Cream
In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to whip up your own cool coffee ice cream at home this summer. This creamy, dreamy, and delicious recipe is perfect for this hot, sticky, muggy, toasty time of year to help you cool off in style. Dairy free, vegan, gluten free, and loaded with superfoods, this dessert has it all. It’s also easy to make with your blender, no need to drive to the fancy ice cream shop and fork out a ton of dough. Just start with a non-dairy milk, choosing your favorite or mixing a few together. Add more creaminess with soaked cashews. Add some mocha concentrate, but you can use cold coffee of your make and choosing too. Lakanto (monk fruit) is your first sweetener. It’s natural, has zero calories, and tastes as good as sugar. Organic vanilla extract enhances that sweetness and rounds out the bitter notes out of your coffee. A good fat source is key to a good ice cream, but we want healthy sources, so J-Wro breaks out the extra virgin coconut oil, which is good for your heart, brain, and your body in so many ways. Cinnamon and cardamom join the mix. These spices work so well together and they play nicely with coffee as well. Mineral rich sea salt helps tie all these flavors together. Sunwarrior’s new Classic Plus vanilla protein is a great addition at this point. It will add some extra protein to your ice cream and it has a creamy, delicious vanilla flavor. Blend this all up and get a good amount of air flowing through the mix to make it smooth and creamy. Pour this goodness into your ice cream maker and sprinkle in some ground coffee for more flavor and to make the ice cream look amazing when you dish it up. Let it do its thing. The wait will be worth it. Stick it in the freezer for a bit to firm it up and then enjoy every last spoonful, and try to share with your friends.
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