This ice-cream is decadent and creamy – but with no dairy in sight! The coffee gives it a gorgeous flavour that makes it the perfect celebration food.
Makes about 1 litre
INGREDIENTS
2 × 400 ml cans coconut milk
¹/³ cup cooled decaf espresso
1 tablespoon maple syrup
½ cup almond spread
1 vanilla bean, seeds scraped
Praline Almonds
1½ cups whole blanched almonds
2 tablespoons maple syrup
1 eggwhite, whisked until foamy
good pinch of ground cinnamon
METHOD
1 To make the praline almonds, preheat your oven to 200°C/180°C fan-forced. Line a large baking tray with non-stick baking paper. Combine all the praline ingredients together in a medium bowl until the almonds are well coated. Spread out over the prepared tray in a thin layer. Bake for 8–10 minutes or until the nuts are golden and crisp. Remove from the oven and cool completely on the tray. Break the praline into pieces and set aside.
2 Line the base and sides of a 18 cm × 28 cm rectangular pan with non-stick baking paper.
3 Combine the coconut milk, espresso, maple syrup, almond spread and vanilla seeds in a jug and pour into the prepared pan. Cover with cling wrap and freeze for 1 hour or until set firm around the edges.
4 Transfer the partially frozen coffee mixture to a food processor and process until very smooth. Return the mixture to the pan and level the surface. Cover with cling wrap and freeze for 1 hour more. Process until smooth again and return the mixture to the pan.
5 Stir half the praline almonds through the coffee mixture in the pan and level the surface. Cover with cling wrap and freeze once more until firm. Scoop and serve with the remaining praline almonds.
The Carousel thanks Clean Living Fast Food by Luke Hines and Scott Gooding, published by Hachette Australia ($29.99) for this recipe.
