Due to the amount of time needed for the recipe, we recommend starting the day prior to serving if possible. If using decaf coffee, use a dark roast for the most flavor. If you use medium roast, you may need more coffee than specified below in order to obtain a strong coffee flavor.
WHAT TO DO
1. Freeze the ice cream maker base overnight.
2. Coarsely grind 5 tablespoons coffee.
3. Add the coconut milk to a medium sauce pan. Remove ¼ cup of the liquid to a small bowl; mix with 2 tablespoons cornstarch and set aside.
4. Bring the coconut milk, ⅓ cup agave syrup, ⅓ cup coconut sugar, and coffee to a simmer. Add the cornstarch mixture and whisk frequently until thickened, about 6 to 8 minutes. Remove from heat and stir in 1½ teaspoons vanilla. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
5. While the mixture cools, place ½ cup almonds in a dry skillet and toast over medium low heat, shaking often, until fragrant, about 5 minutes. Remove from the heat and let cool, then chop and reserve.
6. Churn the ice cream in an ice cream maker until it thickens to the consistency of soft serve.
7. When the mixture appears nearly the consistency of soft serve, add the chopped nuts. Place ¼ cup + 2 tablespoons chocolate chips, 1 tablespoon tahini, and 1 teaspoon cocoa powder in a glass measuring cup, then microwave at 20 second intervals until melted, stirring after each interval. Drizzle the chocolate into the ice cream, using a spoon to pour since the chocolate mixture is thick. If desired, break up larger chunks with a spoon while the mixture churns. When the chocolate is just incorporated, turn off the ice cream maker (the chocolate step should only take a few minutes).
8. Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.
Notes on Coffee Ice Cream Methods (for nerding out)