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"Carajillo Quemado" Ice Cream, Vegan

A delicious, creamy vegan coffee and rum ice cream
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Prep Time 40 minutes
Freezing Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Gluten free, Vegan

Equipment

  • Ice cream maker (this isn't totally necessary) If you don't use one the freezing time will be longer

Ingredients
  

For The Carajillo

  • 120 ml rum (we use either aged or dark), whisky or cognac
  • 7 heaped tsp sugar (I use raw cane sugar)
  • 1 small piece of lemon rind
  • a small amount of cinnamon bark
  • 120 ml (approximately) of strong black coffee

For The Ice Cream

  • 200 ml "carajillo" coffee you have made previously
  • 215 grams raw, unsalted cashews
  • 250 ml plant based milk
  • 60 ml olive oil or melted coconut oil
  • 50 grams sugar or honey or maple syrup or coconut sugar, etc

Instructions
 

Making the "carajillo"

  • First, put the sugar, lemon rind, cinnamon bark and rum or whatever spirit you are using in a small saucepan. Heat over a medium heat.
  • Once it's warm take off the heat and ignite the liquid with a long gas lighter. Using a long spoon hold the saucepan in one hand and stir with the other. This helps keep the flame alight. Continue doing this for 3 to 5 minutes, depending on how much alcohol you want to burn off.
  • If you're just making the coffee, tip the sweet spirit into two "cortado" glasses. Place under the coffee maker and fill both glasses with strong black coffee. Before you drink, stir it all together to combine.
  • If you're using it to make ice cream, pour the rum into a glass measuring jug, place under the coffee machine and top up with coffee till you reach 200ml.

Making the ice cream

  • Place cashews in a glass bowl and pour over the hot "carajillo". Leave to soak for 30 minutes
  • Place plant based milk, soaked cashews and coffee, oil and sugar in a blender and blend until you get a smooth creamy consistency. It takes approximately 3 to 5 minutes.
  • Allow to cool slightly then place in the fridge to chill completely. Once it's very cold, pour into the ice cream maker and churn until frozen. Serve
  • Alternatively, pour into a tub and place in the freezer. After 40 minutes remove from the freezer and stir well with a fork. Return to freezer. Repeat this process until you reach the desired consistency.