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.

If you’d like to learn how to easily prepare for the week ahead, I personally invite you to check out my one hour class, BATCH COOKING FOR HEALTHY WEIGHT LOSS, brimming with simple ways to trim unwanted calories, happily and comfortably!

All without sacrificing even a forkful (or spoonful) of flavor.

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Honestly, the recipes you’ll watch me demonstrate are the very same recipes I batch prep in my own kitchen, week after week.

I know you’ll love them too!

AND please check out Plant-Based Meals All Week! Next-Level Batch Cooking for Breakfast, Lunch and Dinner – which I created to help you expand your batch cooking repertoire with deliciously satisfying meals to enjoy all week long.

Both classes are available now through the Ann Arbor Vegan Kitchen website for the first time. For details, just CLICK HERE.


  • 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


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.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Cinnamon Cappuccino Ice Cream

  1. Pingback: Cinnamon Cappuccino Ice Cream | Ann Arbor Vegan Kitchen – Best Diet Recipes

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