Coffee Cashew Ice Cream is perfect for hot days or as dessert after dinner. It’s rich, luscious and creamy! Also, it’s dairy-free and vegetarian. It’s a work of art!
You don’t have to watch your intake of this Coffee Cashew Ice Cream because this is perfect even for people who are very particular about their diet! This is healthy and just tastes so good!
If you want to try a different variant of coffee, then this dessert is just what you’re looking for! I advise you to double the recipe because I’m pretty sure you’re not going to be satisifed with only one!
Method
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Place the bowl of the ice cream maker in the freezer and let it freeze overnight.
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Place the cashews in a bowl and cover them with water.
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Let the cashews soak for at least 4 hours or overnight.
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Drain the soaked cashews and add them to a high-speed blender along with the vanilla cashew milk.
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Blend the mixture until it is thick and smooth.
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Add all of the remaining ingredients to the blender except the chocolate-covered espresso beans and blend until smooth.
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Refrigerate the ice cream base until it is cold, about 1 - 2 hours.
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Pour the ice cream base into the prepared ice cream maker and follow the manufacturer's instructions.
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During the last minute of churning, add in the chopped up chocolate-covered espresso beans.
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Once the ice cream has finished churning, pour it into a loaf pan or other freezer-safe container, cover, and freeze until hard.
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The ice cream will freeze hard so allow 10 - 15 minutes for it to sit out before serving.
