Coffee Ice Cream
I started drinking coffee at 3 years old. I know it sounds crazy but I had a full time babysitter, who was much more like a grandmother to me, and she was from Bolivia.
She sat down every afternoon & had coffee. She spoiled me so, of course, at age 3 & wanted my own cup of coffee, she gave it to me. It was likely more milk & sugar than coffee, but that is where my love for sweet coffee likely started.
I actually no longer drink coffee but I still love the flavor of sweet coffee desserts. This ice cream is no different. Actually it’s probably better because ice cream is by far my top dessert choice.
My husband thinks this ice cream is perfectly balanced with just the right amount of coffee & a bit of sweet. I love that it’s so simple & made from whole food ingredients. This recipe calls for instant coffee. I personally like to use decaffeinated so that there’s no caffeine from this dessert that would keep me awake if I had it later in the day.
I think you’ll enjoy this coffee ice cream as much as we do.
Coffee Ice Cream
INGREDIENTS
1-1/2 cups raw cashews
1 can coconut milk, full fat
3/4 cup purified water
6 teaspoons instant coffee
1/2 cup maple syrup
3 tablespoons coconut palm sugar
2 teaspoons vanilla extract
DIRECTIONS
in a small bowl, cover the cashews with hot water. set aside for at least 30 minutes, up to 4 hours.
once the cashews have finished soaking, pour the can of coconut milk into a blender. blend on low for 5 seconds.
drain the cashews & then put the cashews, water, instant coffee, maple syrup, coconut palm sugar & vanilla extract in the blender with the coconut milk.
blend on high about 1 minute or until your cashews have become completely creamy & blended.
place blender jar in the refrigerator 1 hour.
pour ice cream base into a cold bowl of an electric ice cream machine. then process until thick & creamy & the consistency of soft serve.
serve immediately or for firm scoop-able ice cream, transfer to an airtight container & freeze 1 hour.
store in the freezer for up to 3 months.