Creamy Kahlúa Ice Cream

A rich and creamy frozen dessert made for grown-ups! Infused with the deep flavors of coffee liqueur, this Kahlúa Ice Cream stays perfectly scoopable straight from the freezer.

Couverts6

Preparation 15

Preparation time:6

Print Recipe

Equipment

Saucepan (for stove-top method)
Mixing spoon or whisk
Ice cream maker (optional)
Mixing bowl

Ingredients

▢ 16 g 2 tablespoons Instant Clear Jel (no-cook method) or arrowroot powder (stove-top method)
▢ 470 ml 2 cups vanilla soymilk, divided
▢ 470 ml 2 cups soy vanilla creamer
▢ 235 ml 1 cup coffee-flavored liqueur (e.g., Kahlúa)
▢ 200 g 1 cup granulated sugar

Instructions

No-Cook Method:

In a small bowl, dissolve the Instant Clear Jel in 60 ml (¼ cup) of the vanilla soymilk.
In a mixing bowl, combine the Clear Jel mixture with the remaining 410 ml (1¾ cups) soymilk, creamer, liqueur, and sugar.
Stir until well blended, then follow the instructions for your ice cream maker to churn the mixture into creamy ice cream.

Stove-Top Method:

Dissolve the arrowroot powder in 60 ml (¼ cup) of the vanilla soymilk to make a slurry.
In a saucepan, bring the creamer, remaining 410 ml (1¾ cups) soymilk, liqueur, and sugar to a gentle simmer over medium heat.
Stir in the arrowroot slurry and continue to stir until the mixture begins to thicken.
Remove from heat and allow to cool completely before churning in your ice cream maker according to the manufacturer’s instructions.

Without an Ice Cream Maker:

Follow the "no ice cream maker" instructions (page 485) to prepare the ice cream using an electric mixer.

Notes & Wine Advice

Serving Tip:

Serve in scoops with a drizzle of chocolate syrup or a dollop of coconut whipped cream for an extra touch of indulgence.

Wine Advice:

Pair with a dessert wine, such as a sweet Port or coffee-flavored liqueur, for a perfect after-dinner treat.

Nutrition values

Calories: 300 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 9 g | Sugar: 32 g

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Course; Alcohol / Dessert / Treats

Cuisine; International

Diets; Soy Free / Vegan