How To Make Coffee Ice Cream (Vegan Coffee Ice Cream)

Step 1

Soak the cashews for 30 minutes in boiling water or for several hours with room-temp water. Then drain and rinse the cashews and blend them with either water or the liquid from the coconut milk can.

Step 2

Using a double boiler (a bowl set over a saucepan with a couple of inches of water), melt the cacao butter until melted, then set aside to cool while preparing the coffee.

Step 3

In a small saucepan, combine the coconut milk (or water), sugar, coffee granules, cacao powder, and salt and heat over medium heat to a soft boil, stirring until everything is dissolved.

Step 4

Remove from the heat and pour through a sieve in case there are any remaining lumps.

Step 5

Add all of the ingredients to a food processor and blend until smooth and creamy.

Step 6

Once blended, give the vegan coffee ice cream mixture a taste and adjust the sweetener if necessary.If you want to make coffee crumble ice cream, add in any crunchy elements like crushed biscuits, choc chips, crushed nuts, and folding it into the blender mixture.

Step 7

There are two methods to freeze this coffee ice cream.Ice tray method: Pour the coffee blend into a large ice cube tray (silicone is best) and transfer to the freezer, covered, for up to 6 hours or overnight - until frozen solid.Large container method: Transfer the coffee mixture to a large, wide dish (it will be transferred to a smaller one eventually, but a wider dish is best during the first freezing step). Then, follow the method outlined in my caramel ice cream recipe.If you use the second method, then ignore the following steps.

Step 8

Transfer the frozen vegan coffee ice cream cubes to your food processor and blend into a soft, smooth ice cream consistency.You can then either enjoy the homemade ice cream immediately or, if it’s a little too soft for your liking, transfer the mixture to an ice cream container and place it back in the freezer for a further 30-60 minutes. Enjoy!

Step 9

Any leftovers are best stored, covered tightly, in the freezer for up to two weeks (for the best flavor).Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily. Leaving the scoop in hot water for a few minutes can also help.