Vegan Coffee Cashew Milk Ice Cream

Ingredients
- 2 cups raw cashews soaked overnight in water
- 3/4 cup very strong coffee
- 1 cup unsweetened cashew milk
- 1/2 cup pure maple syrup or 2 tbsp stevia
- 2 teaspoon pure vanilla extract
- 6 drops almond essence optional
- 1/4 tsp salt
Instructions
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Rinse cashews and put into a high-speed blender along with coffee and cashew milk.
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Add vanilla extract and maple syrup or stevia as well as almond essence and salt and blend until mixture is smooth and very creamy.
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Pour vegan coffee ice cream mixture into ice cream maker and churn until it reaches at least soft-serve consistency. That took my ice cream maker for about 40 minutes.
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Pour vegan coffee ice cream into a freezer-safe container and freeze until firm.
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Before scooping allow your vegan ice cream to warm up on the counter for about 7 to 10 minutes. You'll get nicer scoops that way.
Author: cinnamonandcoriander.com/en/coffee-cashew-milk-ice-cream/