This dairy-free coffee ice cream by Love and Zest is the ultimate pick-me-up. It’s rich, creamy and packed with protein from the almond milk and cashews. Sweetened only with half a cup of maple syrup, it’s a great treat at any time of day.
Dairy-Free Coffee Cashew Ice Cream
- 1 cup (240ml) brewed iced coffee
- 1 cup (240ml) unsweetened vanilla almond milk
- 2 cups (300g) roasted lightly salted cashews
- 1/2 cup (161g) pure maple syrup
- 1 teaspoon pure vanilla extract
Soak cashews in iced coffee and almond milk overnight. Pour soaked cashews, along with coffee and almond milk, into a high-powered blender. Add vanilla extract and maple syrup and blend until mixture is smooth and creamy.
Pour mixture into ice cream maker and churn until soft frozen. Pour ice cream into a freezer-safe container and freeze until firm.
Before scooping, allow ice cream to thaw on counter for about 10 minutes
Serves: 6 | Serving Size: 1/6 of recipe
Nutrition (per serving): Calories: 325; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 139mg; Carbohydrate: 30g; Dietary Fiber: 2g; Sugar: 18g; Protein: 7g