Turkish Coffee Ice Cream
Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge adding body to the whole drink and supposedly telling the drinker’s fortune, like spent tea leaves.
Every cup will provide a powerful jolt that can keep you wide awake for hours (or perhaps days) on end. Brewed with just a pinch of cardamom for intrigue and prodigious measures of sugar, it’s by no means your standard cup of Joe. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode.* Reprinted with permission of the author and Skyhorse Publishing.
Makes about 1 quart
- 3 cups plain non-dairy milk
- 3/4 cup granulated sugar
- 2 tablespoons arrowroot
- 3 tablespoons instant coffee powder
- 1 tablespoon finely ground coffee beans
- 1/4 teaspoon ground cardamom
- Pinch salt
Whisk everything together in a medium saucepan, beating thoroughly and scraping the corners of the pot to ensure that there are no lumps whatsoever before turning on the heat to medium. Cook, whisking every few minutes, until the mixture comes to a rapid boil, and immediately remove from the stove.
Chill for at least 3 hours, until completely cold, before churning according to your ice cream manufacturer’s instructions. Transfer into an air-tight container and stash in the freezer for at least 3 hours before scooping and serving.
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