This simple-to-make vegan tiramisu ice-cream has the rich, aromatic traditional flavours of Italian tiramisu. Loads of flavour without the dairy and the guilt! Even without the chocolate coffee syrup, this vegan ice-cream is a winner!
Ingredients
ICECREAM
2 cans full-fat coconut milk, chilled overnight
1 c. almond milk, unsweetened
16 oz. non-dairy cream cheese*
6 tbsp organic cane sugar
½ tsp. instant espresso powder
pinch of salt
¼ c. Kahlúa
3 tbsp. dark rum
8-10 lady fingers, broken into pieces
CHOCOLATE COFFE SAUCE
⅓ c. espresso
5 tbsp. cocoa powder
2 tbsp. maple syrup
½ tsp. vanilla extract
2 tsp. kahlua
1 tsp. dark rum
Instructions
In a blender, add in cream cheese, coconut milk, almond milk, sugar, espresso powder, salt, kahlia, and rum. Blend until smooth and sugar dissolved.
For the sauce, mix all ingredients together and stir until combined.
Drizzle the sauce over the lady finger pieces.
If you have an ice-cream maker, freeze according to manufacturer's instructions. Add lady fingers toward the end before ice-cream completely freezes.
If without an ice-cream maker, transfer mixture into a resealable container. Fold in lady finger pieces into the ice-cream. Store in the freezer and allow ice-cream to freeze for 6 hours.
Allow ice-cream to rest for 10-15 minutes at room temperature before serving.
Notes
* the same amount of regular cream cheese or mascarpone cheese can be substituted for non-dairy cream cheese if you have no dairy restrictions
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-tiramisu-ice-cream/