Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess
If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this is not the first time you’ve seen coffee in my posts. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?
Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes
Servings: about 1 1/2 pints
1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more depending on how much coffee flavor you like
- Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
- Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
- Once cashews have soaked, strain out water.
- Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
- Remove ice cream base to a loaf pan or other non-stick pan.
- Place in the refrigerator overnight, or for at least two hours.
- Assemble your ice cream maker and add ice cream base to your churning bowl.
- Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
- Add desired toppings at the end and let churn until fully incorporated.
- Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream. Then serve.