Roasted Dandelion Root Coffee Ice Cream
Enjoy some dark roasted dandelion root in a "coffee" ice cream!
dandelion coffee ice cream
or use all heavy cream
organic cane sugar
or use real maple syrup*
extra strong dandelion root coffee
optional - this prevents your ice cream from getting rock hard in the freezer
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.
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.