coffee ice cream with pecan biscotti

A rich, velvety vegan coffee ice cream with a sugar-free pecan biscotti.

For the coffee ice cream:
15 g good quality instant espresso coffee powder
400 ml organic coconut milk
160 ml organic coconut cream (in liquid form)
80 ml maple syrup
10 g ground arrowroot
30 ml Kahlua or similar coffee liqueur (optional)

For the biscotti:
85 g organic plain flour
85 g ground almonds
75 ml maple syrup
40 g pecan kernels
1 tbsp ground arrowroot
Pinch sea salt
Pinch baking powder

View the full recipe at The Circus Gardener’s Kitchen →