Coffee Ice Cream with Chocolate-Covered Almonds

Another ice cream flavor requested by Aaron. Though I'm pretty sure if my dad were to custom-make an ice cream flavor this would also be it. 

Coffee Ice Cream with Chocolate-Covered Almonds

1 1/4 cup water
1/4 cup coffee grounds
2 cups (1 pint) soy creamer 
1/2 cup soy milk, divided
1/3 cup turbinado sugar
1 Tbls. arrowroot powder
1 tsp. vanilla
A handful of raw almonds, toasted
1/2 cup vegan chocolate chips

Make coffee with 1 1/4 cup water and 1/4 cup grounds. When it is done brewing, pour the coffee back into the coffee maker (leave the grounds) to re-brew it so you get really strong coffee. Pour your twice-brewed coffee into a large pot with the sugar and simmer, stirring occasionally, until the sugar has dissolved and the coffee has reduced by half (about 15 minutes).

Meanwhile, in a small bowl mix the arrowroot powder and 1/4 cup of the soy milk until fully combined (no lumps). Set aside. Arrowroot will thicken liquids like cornstarch does but doesn't give you that chalky, gritty texture.

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Yes

When the coffee has reduced, add the creamer and the remaining 1/4 cup of the milk. Heat until just boiling, then remove from heat and whisk in your arrowroot mixture until the batter thickens (you may have to add a little heat to do this). Let cool for a bit, then add the vanilla. Chill until cold, at least a few hours.

At some point before your batter is done chilling, make the chocolate covered almonds! Toast a handful of almonds under the broiler until fragrant and just starting to pop.

Resist the urge to eat them all like this. They taste like candy.

Give 'em a good chop.

Melt the chocolate chips and stir in the almonds.

Spread your mixture on half of a sheet of parchment paper. The more you are able to spread it out, the easier it will be to break apart.

Fold the other half of the parchment paper over the chocolate mixture, fold in half again, and seal in a plastic bag. Freeze for at least half an hour.

Once the batter is chilled, prepare the ice cream according to the manufacturer's instructions. A few minutes before the ice cream is done, crush up the almonds and chocolate inside the plastic bag (the chocolate comes right off the parchment paper so you just remove the paper and you are left with a mess-free bag of chocolate covered almonds!) and add to the ice cream. Yummmm.