Oh woweee! Hold on to your socks… this ice cream is about to knock ‘em off.

So, my loyal readers (are there any??? please, guys, let me know you’re out there!) know that I am now in love with a product called MimicCreme. It’s a non-dairy cream substitute made from cashews and almonds and it’s SO AWESOME! I wrote to the manufacturer to tell them how much I love it and to find out when/if we we will be seeing it in more stores on the west coast. They responded saying that it should happen by the end of summer, if not sooner, so that is excellent news for those of us who want to make delicious non-dairy ice cream (and other creamy concoctions).

I digress… back to the recipe. I had an open carton in my fridge and I’ve been meaning to use it up in a coffee ice cream recipe. Even though I quit the liquid form (of coffee, that is), I do love coffee in the frozen form (it’s my absolute favorite ice cream) and I couldn’t wait to make some today. I’m not an ice cream person per se, but I really can’t resist coffee ice cream, hence the name of my recipe- it’s my one ice cream vice. And, just to make it even more delectable, I added in a few shots of kahlua. For those of you who live close enough, swing by for a free sample. You’ll run home and make a big batch of it for yourself after you taste it. Emma even loved it, but I was careful to only give her a little bit for obvious reasons.

Kahlua Coffee Vice Cream

4 cups MimicCreme (unsweetened)- henceforth referred to as MC

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 TB instant coffee

1/3 cup kahlua

2 TB arrowroot

1 tsp vanilla

Put the arrowroot in a small bowl and whisk in enough MC to dissolve (probably about 1/4 cup will do it). Add this, plus one cup of MC to a small pot and heat over medium low heat. Add both sugars, the instant coffee and the kahlua and bring to a bubble. Put the rest of the MC into a large bowl with the vanilla, and add the hot MC mixture once it has boiled. Whisk to combine everything. Chill the vice cream mixture in the fridge for several hours (or in the freezer for about an hour). Pour into your ice cream maker and let ‘er rip, per the manufacturers instructions.