Roasted Dandelion Root Coffee Ice Cream
Enjoy some dark roasted dandelion root in a "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
For sweetening, maple syrup is the healthier option. It does not overpower the roasted dandelion root coffee flavor, but the end result is a bit icy as compared to sweetening with organic cane sugar.