UPDATE: This giveaway is now closed. Thanks to all who participated and congratulations to new gfe reader, Mary R.! As always, subscribe in a reader or subscribe via email to ensure you don’t miss any future giveaways (they’re coming!), recipes, or discussions! Last weekend, we got together with Mom and Dad to celebrate two special occasions, a big birthday for Mom and Mom and Dad’s 55th wedding anniversary. Mom and Dad like simple celebrations with family; they don’t like a big fuss made over them. I knew we’d get a half bushel of just cooked, steamed crabs on the way, but I needed to come up with a dessert plan on the spur of the moment. Ice cream is always a welcome treat after crabs for our family, so I pondered the options. I remembered that I’d saved the brewed coffee from my recent waffle-making experience, just pouring it in a glass jar and freezing it. Ah, Coffee Ice Cream sounded really good, especially when I could control the intensity of the coffee flavor. I’m not always a fan of store-bought coffee ice cream. I pulled out the coffee to thaw while I worked on making something to accompany the ice cream.
My sister and her husband had visited my parents the previous day to celebrate. They had all enjoyed a traditional birthday cake then. So I wanted to do something different. Finally, I decided to make a healthier version of my Oatmeal Marble Squares. This is a recipe I’ve been making for many years. After going gluten free, I simply swapped out the all-purpose (gluten) flour with a gluten-free flour mix. It worked perfectly; no other modifications were needed. However, this time since we’d be enjoying the oatmeal squares with ice cream, I decided to make them a bit less decadent. And, while you won’t find the recipe for Oatmeal Marble Squares here, you will find both variations in my guest post over at The Daily Dietribe today. Iris is running a great series called Gluten-Free Fall Specials. I don’t know about you, but I love everything about fall, especially the return of baking! The recipes in this series, which is now half-way complete, have been absolutely wonderful. All to date have been added to my meal plans! Head over to check out some amazing fall recipes and also see the two versions of my Oatmeal Marble Squares.
Wanting to make good use of my time (and quickly running out of it!) before we headed to Mom and Dad’s, I baked the Oatmeal Marble Squares, while I also churned the Coffee Ice Cream. Dairy-free ice cream made using coconut milk could not be easier. Thankfully, for those who eat dairy free, it also could not be more delicious! Everyone I share homemade coconut milk ice cream with ends up truly loving it. Most say they don’t even taste the coconut milk. In this recipe, the coffee provides a very nice flavor, but nothing too strong. Mr. GFE doesn’t like coffee anything, so I didn’t even tell him that it was Coffee Ice Cream until after he’d given this flavor his earnest approval. Mom and Dad loved this ice cream, too. Especially when it topped an Oatmeal Marble Square.
- 2 ¼ cup full-fat coconut milk, chilled
- 1 cup brewed coffee, chilled
- 1 tbsp Grand Marnier liqueur (or similar; optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup honey
- ½ cup coconut sugar (or brown sugar)
- Mix all together in blender or a bowl using your mixer.
- Add mixture to already frozen ice cream tub. Churn about 25 minutes. Freeze additional amount of time before serving, if needed.
Are you a coffee lover? Or a wine lover? Then you might want to check out my giveaway of Bodum goodies that will help you enjoy both. These are products that came in my swag from recent conferences. I want to share, so check out the giveaway on my Out and About page!