Posted May 31st, 2011
by Geanna Marek, working owner
What really sold me was the labeling “Almond and Cashew Coffee Creamer.” I often add coconut milk to my coffee in the morning, but when I use the milks that I mentioned above, my coffee becomes very watery and basically the opposite of creamy. I had a feeling that a nut-based creamer would be thick and creamy and would effectively emulate a dairy creamer.
The ingredients list is short and sweet: the Unsweetened Original Coffee Creamer contains purified water, a nut blend (almonds and cashews), dipotassium phosphate, natural flavors, and rice starch. I’m not so sure about the preservative, but since the container assures me it’s gluten-free, non-gmo, and kosher, I guess I’ll just have to trust that I’m not going to get sick from ingesting it. Note: further investigation tells me that dipotassium phosphate is a chemical commonly used to prevent coagulation in non-dairy creamers, and it’s also on the FDA’s generally regarded-as-safe list (aka GRAS).
MimicCreme sells quite a few varieties of cream alternatives. There are sweetened, unsweetened, and flavored varieties. They also produce a container of whipped topping that I’d love to try sometime (it’s called Healthy Top and is an alternative for heavy whipping cream). Although the kind I bought was labeled as a coffee creamer, I found it quite thick (think: heavy dairy cream), and a bit much for my coffee. I enjoyed the taste, but I soon decided that plain MimicCreme just wasn’t for me. However, I found that it works really well as a direct cream substitute in recipes such as ice cream.
I purchased a 16 oz. shelf-stable container of MimicCreme Almond and Cashew Unsweetened Coffee Creamer for $3.49.
Since I’m in the mood for creamy coffee, I scoured the MimicCreme website and found a recipe for coffee ice cream. Short and sweet, it is now easy to make a delicious, creamy ice cream that will fool your omnivorous and dairy-loving friends!
Creamy Coffee Ice Cream
- 2 c. MimicCreme Coffee Creamer
- 1/8 c. instant coffee
- 1 t. cocoa powder (optional, but great for a subtle mocha flavor)
- 1 t. vanilla
Combine all ingredients in a bowl. Add mixture to an ice cream freezer. Freeze according to