Fall is the perfect time to harvest dandelion root. Roast some for a great coffee substitute, and be sure to save some for this delicious roasted dandelion root coffee ice cream.
The best tasting dandelion root is the root you dig and roast yourself. And the secret to really great tasting roasted dandelion root is to dark roast it – here’s how. It really does taste like coffee!
Roast the cleaned and chopped root until it begins to smoke and gives off a smoky aroma. Follow the detailed instructions for roasted dandelion root here for great results.
After cooling, grind the roasted root in a coffee grinder, or Bullet blender. And then brew your beverage as you would brew coffee. For the dandelion root ice cream, brew extra strong.
Roasted Dandelion Root Coffee Ice CreamÂ
Once you’ve roasted your dandelion root, and brewed some extra strong coffee, it’s time to make the dandelion ice cream.
Start by cooling your dandelion root coffee in the refrigerator until completely cool.
Then combine heavy cream, milk (I always use raw cream and milk), real maple syrup, or organic cane sugar, real vanilla extract, and your cooled dandelion root coffee.
I like to add a tablespoon of vodka when I make homemade ice cream because it keeps the ice cream from getting rock hard in the freezer. That’s optional, of course.
Now cool everything for about an hour in the refrigerator, and then churn your ice cream according to your ice cream maker’s instructions for 20 – 25 minutes.
Freeze for several hours before serving your delicious, foraged treat!
More Foraged Treats You’ll Love
Black Magic Cake with Dandelion Root Coffee
Homemade Foraged Teaberry Ice Cream
Homemade Violet and Dandelion Pink Lemonade
Pine Needle and Raspberry Soda
Roasted Dandelion Root Coffee Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk or use all heavy cream
- 1/2 cup organic cane sugar or use real maple syrup*
- 2 teaspoons vanilla extract
- 1 cup extra strong dandelion root coffee chilled
- 1 tablespoon vodka optional - this prevents your ice cream from getting rock hard in the freezer
Instructions
- Mix together all ingredients thoroughly until the sugar is dissolved. Work quickly so that the cream mixture remains cold.
- Cover and chill for 1 hour in the refrigerator.
- Pour into an ice cream maker, and churn according to manufacturer's instructions for 20 - 25 minutes.
- Freeze for several hours before serving.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Muka says
How much does this serve?
Susan Vinskofski says
This makes approximately 4 cups of ice cream.