Vegan Coffee Ice Cream Recipe
By Loving It Vegan
Homemade Cashew Milk
2/3 cup Raw Cashews (100g) soaked in hot water for 1 hour
3/4 cup + 2 Tbsp Water (210ml)
For the Ice Cream:
1 and 1/2 cups Homemade Cashew Milk (360ml)
1 and 1/2 cups Coconut Milk (360ml) Canned, Full Fat, Unsweetened
1 cup White Granulated Sugar (200g)
1/4 cup Water (60ml)
3/4 cup Cacao Butter (100g) Chopped
1/2 cup Coconut Oil (109g)
1/4 cup Instant Coffee Powder (14g)
1 Tbsp Cocoa Powder
1/3 cup Coconut Sugar (50g)
1 tsp Salt
1At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that’s it’s ready to go the next day.
2Prepare your homemade cashew milk. Add the cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with 3/4 cup + 2 Tbsp fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Use all of this milk in your ice cream.*
3Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.
4Then get all your other ingredients ready before proceeding.
5Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.
6Add in the cacao butter, coconut oil, instant coffee powder, cocoa powder, coconut sugar and salt and whisk in until everything is melted together.
7Then pour this out into the bowl with the cashew milk and coconut cream.
8Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.
9Take the whole bowl and place it into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well again and then pour it into the ice cream machine.
10Churn the ice cream according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes.
11When it’s reached soft serve consistency, pour it out into a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.
12When it’s set, scoop into bowls and enjoy.
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