Espresso Ice-Cream with Almond Brittle
3/4 Cup Cold Brew Coffee (Chilled)
8 Pitted Medjool Dates (Soaked in Filtered Water)
1 ½ Cans Coconut Milk (Full Fat)
1 Tbsp. Vanilla Extract
1 Tbsp. Grass Fed Gelatin
1/4 Cup Raw Almonds (Sliced)
1 Tsp. Raw Honey
1 Tbsp. Grass Fed Butter (Or Coconut Oil)
Pink Sea Salt
Optional: 1/2 Cup Organic Dark Chocolate Pieces
Dissolve gelatin powder in a ¼ Cup of boiling water, whisking continuously. Pour into food processor, add pitted dates and vanilla and briefly mix. Add coconut milk and mix until creamy. Pour the mixture into a cake tin and place in the freezer for approximately 1 hour.
When ready, remove the ice cream from the freezer. Mix the ice-cream with the cold brew coffee in the food processor until blended. Pour the mix back into the tin and freeze for approximately 1 hour.
Melt butter in a pan over medium heat. Add the almonds, honey, salt and optional dark chocolate pieces and mix together. Let the almonds brown whilst continuing to stir. Once done, set aside to cool.
Remove the ice-cream from the freezer and stir in the almond brittle mix. Transfer the mixture to an airtight container and return to the freezer.
Remove from the freezer 5 -10 minutes prior to serving.
(Makes 1 Quart)