If you have an ice cream maker hidden in the cabinets somewhere, dusting it off will be worth your while.
I’ve figured out a way to make wonderful dairy-free ice cream with NO refined sugar! I fashioned my own cashew cream as the base, then sweetened it with dates, flavored it with espresso, and spiked it with vanilla. Completely plant-based and sooo good.
For me, this flavor is a dream come true. Hope you’ll like it too.
COFFEE ICE CREAM
1 cup prepared espresso (about 5 shots), or very strong coffee
1 cup water
1/2 cup raw cashews
2/3 cup dates, pits removed
1 teaspoon pure vanilla extract
pinch of salt
Prepare espresso and set aside to cool slightly.
Add all ingredients (including warm espresso) to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.
Carefully pour mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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