This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own, and I would never promote a product I didn't believe in!
Hey guys, it's that time again! I'm here bringing you a tasty recipe courtesy of Lavazza Coffee! Since I'm a Lavazza Passionista, they've entrusted me this month with highlighting the fantastic flavors of their single-origin coffees: Kilimenjaro and Santa Marta! It's tennis season, and I got this awesome book of tennis style in my Passionista box. Pretty neat!
August just must be ice cream month for me. I always seem to be making homemade batches of the creamy goodness. Though I typically slave over a hot stove to make a custard based deliciousness, it's just been too hot here in Texas. So, I did the easy thing and made a sweet cream base, and poured in a concentrated cup of sweetened Santa Marta single-origin coffee. Check out the Lavazza online store for all of their amazing coffees and products!
The beans that make up the Santa Marta blend are harvested once a year in Colombia’s Santa Marta region. This 100% Arabica coffee is flavorful and has hints of pralines. So it was the perfect coffee to include in this recipe! I topped it with a simple homemade "magic" shell.
Santa Marta Sweet Cream Ice Cream
- 6 tablespoons coffee
- 1 cup hot water
- 1/2 cup sugar
- 2 cups heavy cream
- 1/3 cup milk
- 1 tsp vanilla
For the shell:
- 1/4 cup semisweet chocolate chips
- 1 tbsp coconut oil
-Brew 1 cup of coffee using 6 tablespoons of Santa Marta blend. Add sugar, and stir until sugar is melted. Let cool to room temperature.
-Once cool, stir in cream, milk, and vanilla. Let chill two hours or overnight.
-Process in an ice cream mixer until thick, then freeze for two hours.
-For the shell: microwave the chips and coconut oil for 30 seconds, stir until chocolate has dissolved. Drizzle over ice cream.