A starchy tropical root is ground into a fine powder and called arrowroot. This finely ground powder is primarily used as a thickener, is easily digested, and has a neutral taste. The best part is that arrowroot is totally flavorless, clear and never leaves a starchy aftertaste in recipes.
How to Buy and Store Arrowroot
Arrowroot can be found in the bulk bins at most health food stores or you can purchase it in small bags. Bob's Red Mill Arrowroot is one that I would recommend.
The Arrowroot Cooking Trick
Unlike cornstarch, arrowroot does NOT like to be boiled. Arrowroot likes HOT HEAT to gain its starchy thickening power, but if it boils, it looses its thickening ability.
The ARROWROOT COOKING TRICK is to always make a slurry mixture with the arrowroot and water… in this ice cream recipe I used 3 tablespoons cold water with 3 tablespoons arrowroot and whisked it together in a small bowl. If you leave the mixture alone for a few minutes, you'll have to whisk it together again because the arrowroot will sink to the bottom of the container and becomes like a thick sludge. Use care to start the mix because I've splattered the slurry all over the kitchen and myself when getting the mixture combined again. The sludge is hard to move at first.
Bring the base liquid that you want to thicken to a boil, in this case, the ice cream, and immediately remove it from the heat and whisk in the arrowroot slurry until it is totally incorporated and thick.
The arrowroot slurry will immediately thicken and cook from the heat already in the pot and provide a perfect ice cream base EVERY TIME!
The purpose of using arrowroot to prevent ice crystals from forming in vegan ice cream recipes and its wonderful for thickening acidic recipes like sweet and sour Asian dish sauces.
1 cup Trader Joe's Soy Milk Creamer
1 can - 14 ounces, organic light coconut milk (I used Trader Joe's Brand) 14 ounces strong brewed coffee, chilled (I used Kona Joe Trellis Reserve Kona Coffee)
pinch sea salt
1 cup organic sugar
3 tablespoons arrowroot
3 tablespoons water
1 tablespoon pure vanilla extract
2 tablespoons finely ground Kona Joe Trellis Reserve Coffee
heavy bottomed sauce pan
Cuisinart Ice Cream Supreme or Cuisinart Automatic Frozen Ice Cream Maker
measuring cups and spoons
silicone whisk and spatula
French Press or Espresso Machine
14 3.5-ounce souffle cups or plastic container for freezer
an ice cream scoop
The Ice Cream Base
In a large sauce pan place the soy milk creamer, brewed espresso coffee, organic sugar, and sea salt.
Cook the ice cream base till the sugar is totally dissolved and it begins to boil.
The Arrowroot Slurry
In a small cup or bowl, add the water and whisk the arrowroot into it till it is dissolved.
Pour this mixture into the HOT ice cream base and turn OFF the heat.
The arrowroot will significantly thicken the ice cream base and allow it to have a creamy texture and volume. It also makes it easier to scoop when partly defrosted.
HINT: Arrowroot is a strange bird. If boiled, it will loose its thickening ability, so make sure to turn OFF the HEAT once the mixture boils.
Add the vanilla and gently whisk the pan contents to distribute.
The Ground Coffee
Add the finely ground coffee beans and gently whisk the pan contents to distribute.
The Freezer Container
I have a Cuisinart Ice Cream Freezer and I fill the bucket and cover the contents with a small piece of plastic wrap pressed into the surface to prevent the top from getting a thick covering as it cools.
Place the container into the refrigerator overnight to let it completely cool and develop its flavors.
Freeze the Ice Cream
Place the freezer bucket into the ice cream maker and turn it on… follow the manufacturer's instructions.
The Final Freeze
No ice cream maker makes a totally solid end product. Therefore you will have to freeze it further in your freezer.
At this point, I remove my ice cream bucket from the machine and gently fold the cold rich coffee ice cream into a plastic container or ladle into small souffle cups for individual portion control... the choice is yours.
If using souffle paper cups, be sure to put the frozen portions into a plastic freezer bag to keep the ice cream fresh and free of freezer burn or crystals.
Ooohlala! Kona Joe Double Coffee Vegan Ice Cream
Before serving Kona Joe Double Coffee Ice Cream, you will need to let the frozen container sit out for approximately 15 to 20 minutes so that you can scoop the rich mixture and make perfectly formed coffee ice cream scoops!