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
- Pour 100 g of the coconut milk into a saucepan and add the coffee powder. Place over a gentle heat, stirring or whisking until the coffee has dissolved into the milk. Remove from the heat.
- Pour the coconut milk and coffee mixture, remaining coconut milk, coconut cream and maple syrup into a blender along with the coffee liqueur, if using (if not replace with an additional 30 ml of maple syrup to get the right level of sweetness). Add the ground arrowroot and process until the mixture has a smooth consistency and even colour.
- Refrigerate for 30 minutes then pour the ice cream mixture into an ice cream maker, and churn. Once it has set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.
- Now for the biscotti. Pre-heat the oven to 150°C (300°F, gas mark 2). Toast the pecan kernels in a hot, dry pan, for 2-3 minutes until very lightly browned and giving off an aroma. Tip the nuts onto a cold plate to cool, then chop roughly.
- Place the flour, ground almonds, arrowroot, baking soda and sea salt in a large bowl and mix thoroughly. Add the maple syrup and the chopped pecans and mix into a stiff dough.
- Roll the dough out onto a lightly floured surface, shaping it into a long log about 4 cm in diameter. Flatten the log slightly to create a more oval shape when viewed end-on. Carefully place the log onto a lightly greased baking tray and place in the pre-heated oven for 30 minutes. Remove the tray from the oven. Set to one side for 10 minutes, by which time the log will have cooled slightly and started to firm up.
- Carefully cut the log diagonally into 2cm slices using a sharp knife. Place the slices on a clean, lightly greased baking tray and return to the oven for 15 minutes or until the biscotti are dry and lightly toasted. Carefully turn them over and return to the oven for a further 15 minutes. Remove from the oven and cool on a wire rack. Once cool, serve alongside a scoop or two of the coffee ice cream.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen