Recipes for feeling good

Vegan coffee and maple syrup ice cream is a guilt-free sin of gluttony.
Soft and creamy marries the intense flavor of coffee with the aromatic sweetness of maple syrup for a healthy, light and energizing end to a meal.

Vegan coffee and maple syrup ice cream

1 hour

Dessert

Low difficulty

4 servings

Ingredients

80ml of MapleFarm Pure Maple Syrup – Amber
190ml soy milk
200ml soy cream
60ml of espresso coffee
20g maple sugar nuggets

Instructions

Brew the coffee, let it cool, and put it half an hour in the refrigerator.
When cold, add the maple syrup and mix well.
Add the refrigerated cold soy milk and soy cream and when the ingredients are well blended, pour them into the ice cream maker bucket. Operate the ice cream maker for about 40 minutes.
If you do not have an ice cream maker, once the mixture is ready, pour it into a pound cake mold that you will place in the freezer. After half an hour, take the mold back out of the freezer and stir it with a spoon. Put it back in the freezer and repeat 3 more times, every half hour.
Sprinkle the ice cream with maple sugar before serving it