– First, I used the seeds from half a vanilla bean because I don’t have any extract. I have to remember to pick up some booze for it.
– Second, I used mini dark chocolate chips instead of cocoa nibs.
– Third, I was using semi frozen cream, so it didn’t come to the peaks properly. I was concerned about accidentally making butter, so I just dumped the coffee mixture into the kitchenaid bowl and beat them together. Actually, some of the recipes mixed the stuff together to start with and I think I’ll try that next time to save time.
– Lastly, I think my cold press was too weak because the final result wasn’t very strongly flavored. I’ll have to remember that for next time.

I have made a coconut milk version (here: https://www.thevanillabeanblog.com/toasted-sesame-ice-cream-sandwich-cookies-with-no-churn-chinese-5-spice-coconut-milk-ice-cream/) – I substituted the heavy cream for whipped coconut milk, but I haven’t found anything to replace the sweetened condensed milk. I’m assuming you are looking for a vegan version? So far I haven’t come up with anything, but if I do, I’ll let you know!

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