Coffee Cashew Milk Ice Cream

Here is a recipe to throw in your arsenal of Summer ice creams. This past summer, our very dear friends took us to an ice cream shop in Seattle (Frankie and Jos). They told us it was vegan but not to worry because it didn't TASTE vegan. I was intrigued and we found our way there. Not only was it so cute inside, the ice cream was uh-ma-zing. 

That is when I was introduced to Cashew Milk Ice Cream. Ummmm, hello. How did I JUST find out about this? It was luscious, creamy, refreshing and oh so tasty. And guess what? I didn't feel heavy afterwards. Wins all around.

Ingredients:

1 1/2 cups raw cashews, soaked overnight
3/4 cup cashew milk
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup sugar
2 espresso shots or 1/4 cup really strong coffee

Directions:

The night before, put your cashews in a bowl and cover them with water. Put your ice cream churning bowl in the freezer. These steps may seem annoying, but I promise - it's worth it.

When you're ready, drain the cashews and add all the ingredients into a blender. Blend until smooth.

Take your churning bowl out of the freezer and get your ice cream machine set up and turned on. Pour in the yummy concoction from the blender and let the magic happen. Let it go until it looks like soft serve. 30-45 minutes. 

Try not to eat it all and transfer into a container that is safe in the freezer. Let it harden (about 6 hours). I found great home-made ice cream containers from Home Goods. :)

p.s. If you want vanilla instead of coffee flavored ice cream, omit the espresso, bump up the cashew milk to 1 cup from 3/4 cup and add in a tsp of vanilla extract.