Beat the heat with this vegan coffee ice cream made using your favorite Mozzo filter coffee. It’s a smooth, dairy-free dessert every coffee fan will love.
Filter Coffee Concentrate:
1. Brew a batch of filter coffee - we used a French press with 3.5 oz of ground coffee and ⅔ cup of boiling water. Let it steep for 10 minutes.
2. Press the plunger, then pour the coffee into a saucepan.
Coffee Syrup
1. Add the sugar to the pot with the coffee concentrate.
2. Heat over a medium heat, stirring until the sugar fully dissolves.
3. Let it simmer for 3–5 minutes to thicken slightly.
4. Remove from heat and let it cool.
Coffee Ice Cream
1. In a bowl, mix the coffee syrup and vegan heavy cream. Whip with a whisk or hand mixer.
2. Pour into a freezer-safe container with a lid.
3. Freeze for 1 to 1.5 hours, then whisk or beat again to improve texture.
4. Return to the freezer and repeat the mixing step once more.
5. Store in the freezer. Let sit for 5–10 minutes before scooping and serving.
We used Rebuild Women’s Hope filter coffee for its naturally sweet flavor, but our HOUSE blend is perfect if you’re looking for something a bit bolder.
Craving this but want to skip the caffeine? Just swap in our DECAF coffee (you’ll get all the flavor without the buzz).
