02/21/2024
It's hump day! Need a little pick-me-up? Try this delicious coffee ice cream recipe by to power through the rest of the week! ☕🍦
Coffee ice cream
Recipe
1 cup coconut cream (just the white cream on top of chilled, unshaken can(s))
1/2 cup pure maple syrup
2 teaspoons vanilla
3 tablespoons raw cashew butter or almond butter
1/2 cup chilled extra strong brewed coffee or cold brew concentrate (2:1 ratio brand) or 1 tbsp instant coffee or instant espresso powder (start w/ 1 tbsp and add more to taste if needed)
1/8 teaspoon salt (if nut butter is unsalted)
Chill 1-2 cans of coconut cream the night before. White cream will settle at the top and liquid at the bottom. Open can from bottom and discard liquid. Measure out a cup - might need two cans depending on brand - my favorite is Thai kitchen it has lots of cream and is neutral tasting, Whole Foods brand is good too. Let sit out for a while till it reaches about room temp (if it’s too cold it sometimes separates when it blends). Prepare and chill extra strong coffee if needed.
Make sure all ingredients are around same temp (room temp works best). Add coconut cream, maple syrup, vanilla, cashew butter, and salt (and powdered coffee/espresso if using) to a blender and blend until smooth. Then (if not using powdered) add chilled coffee/cold brew concentrate and blend until just combined (try not to over blend). If separation does occur try to keep blending until it comes back together or heat on stove on low until it’s smooth again then cool before freezing/using ice cream machine.
Pour into ice cube trays and chill overnight. The next day blend cubes in a high powered blender with tamper or processor until smooth. If you don’t have a high powered blender you can alternatively use an ice cream maker the day of.
Enjoy as soft serve or pour into a loaf pan and chill for 2+ hours until firm and scoopable. Add chocolate covered beans for some crunch (Don’t add the raw beans on top though that was just for the visual they don’t taste good lol) Enjoy!
