Ingredients: |
Ingredients: 1½ C raw cashews, soaked for 4-6 hours, or overnight
1 (14oz) can full fat coconut milk
8 oz (1 cup) coffee or espresso
½ C unsweetened cocoa powder
1.5 oz bittersweet chocolate (70-85% cacao), broken into rough pieces
¼ C pure cane sugar
¼ C pure maple syrup
1 tsp pure vanilla extract
1 tsp espresso powder
pinch fine grain sea salt
optional: 2 tsp arrowroot starch*
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Directions: |
Directions:Place the cashews in a small bowl, cover with water and soak for 4-6 hours, or overnight. Brew 8oz of strong coffee or espresso. Let cool completely at room-temperature or in the fridge.
When the coffee has cooled, drain the cashews, rinse lightly, and add to a high speed blender. Add the remaining ingredients, and blend on high (or use the “liquefy” setting), for 2-3 minutes, until smooth, creamy, and completely combined.
Place in the fridge for at least an hour, or until fully chilled. Add to an ice cream machine and churn according to manufacturer’s directions, generally 18-25 minutes, until the ice cream has thickened and resembles soft serve. Transfer to a freezer safe container (I like to use these pint containers or a 5×9-inch loaf pan). If your container does not have a tightly-fitting lid, press a piece of parchment paper against the surface. Freeze until set, about 4 hours.
Remove from the freezer 10-15 minutes before serving. Homemade ice cream is best the day of, but will keep frozen for up to a week. |
This recipe for Chocolate Coffee Ice Cream is from