Make Coffee Ice Cream that’s gluten-free, refined sugar-free, dairy free.
Great recipe from The Finest Ingredients that’s good for vegetarians and vegans.
A1. 1 cup cashews
B1. 1 cup water (just off the boil)
B2. ½ cup ground coffee
C1. 1 cup almond milk
C2. ⅓ cup maple syrup
C3. 1 tablespoon tapioca flour
C4. 1 teaspoon vanilla extract
C5. ¼ teaspoon sea salt
1. PREP THE CASHEW NUTS
Soak the cashews for 2 hours.
Rinse the cashew nuts.
2. PREPARE THE COFFEE
Add the coffee and water to French press.
Steep for 10 minutes. Press the coffee grounds down.
3. BLEND ALL THE INGREDIENTS TOGETHER (A + B + C)
Combine all the ingredients in a blender.
Blend until smooth.
4. CHURN AND CHILL THE MIXTURE IN AN ICE CREAM MAKER
Refrigerate for at least 2 hours.
Pour chilled mixture into an ice cream maker.
Churn & Serve immediately or store in the freezer.
And you’re done.