Normally, in our house, we don’t do a lot of ice cream. I’m not a big fan of dairy, and frankly, when you’re over 30, calories…are not your friend. However, after our vegan writer, Vanessa Pastore, inspired us all with her vegan coffee ice cream recipe, we decided to give in to temptation, and try something icy, creamy, and full of flavor: enter, Vegan Drambuie Coffee Chip Gelato!
Drambuie Coffee Chip Gelato
- 1/2 cup Drambuie liqueur
- 2 cups plain soy or cashew milk creamer
- 1/2 cup brown sugar
- 2 tbs instant espresso
- 3 tbs cornstarch
- 1/4 tsp salt
- 4 oz. vegan chocolate chips, finely chopped
- 1 tsp vanilla extract
Combine Drambuie, almond or soy creamer, brown sugar, instant espresso, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir vanilla.
Cover, and chill 3-4 hours, or overnight. Soften slightly, carefully fold in chopped chocolate chips.
Process in ice cream maker according to manufacturer’s instructions. Freeze in covered container. (Can be prepared up to 3 days ahead. Keep frozen-obviously.)
Original recipe inspiration: Williams Sonoma coffee custard ice cream recipe
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