Cinnamon Cappuccino Ice Cream

This flavor is my newest indulgence this summer – either all by itself, or scooped into a small shot of hot espresso in the afternoon.

I use decaffeinated espresso in the ice cream recipe, just in case I want to serve this in the evening. Either way, it’s a lovely treat on a warm day.

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CINNAMON CAPPUCCINO ICE CREAM

Servings: makes about 1 quart
Print

2 cups prepared espresso, or brewed dark roast coffee (decaffeinated)
1 cup raw cashews
1/2 cup, plus 2 tablespoons date syrup
1 tablespoon pure vanilla extract
1 1/2 teaspoons freshly ground coffee beans (optional)
1 teaspoon ground cinnamon
sprinkle of salt

Instructions

Add all ingredients 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.

Enjoy immediately, or harden further in freezer for an hour or more, as desired.