Here’s a simple recipe for dairy-free coffee ice cream with a rich, classic flavor. Made with just five ingredients, this vegan, paleo, gluten-free, and refined sugar-free treat is the perfect indulgence!
INGREDIENTS
- 1 cup cold brew coffee concentrate
- 1 cup cashews, soaked overnight and drained
- 1 (13.5 oz) can full-fat coconut milk
- ⅓ cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract (or 1 tablespoon bourbon)
- Optional: Instant espresso powder (to taste)
- Optional: Pinch of sea salt (to taste)
INSTRUCTIONS
- In a high-speed blender, combine the cold brew coffee, soaked cashews, coconut milk, maple syrup, and vanilla extract. Blend on high for 2 minutes until smooth. Refrigerate until completely chilled.
- Once the mixture is chilled, transfer it to your ice cream maker and follow the manufacturer’s instructions.
- Serve immediately for a soft-serve texture, or freeze for a firmer ice cream to scoop.
NOTES
- To quickly soak cashews, cover them with hot water (almost boiling) and let them sit for 30 minutes.
- For a stronger coffee flavor, add instant espresso or coffee powder to taste.
EQUIPMENT
- High-speed blender
- Ice cream maker
