I’ve not been one to indulge in ice cream too often – maybe because most dairy free “ice cream” offerings, in my opinion, aren’t really worth the calories. If I DO indulge in the real thang, it’s going to be one flavor and one flavor only – COFFEE. In fact, here’s a confession for you: when hubby and I were dating, we were known to frequent a certain ice cream chain. My constant choice – I mean every time we went – was coffee ice cream with chocolate sprinkles.
Well, here’s my coffee ice cream offering that is dairy free, refined sugar free, creamy and delicious. My kids, like me, love the coffee flavor. I like to use a coconut milk with no additives, like Aroy-D or Natural Value.
This is the ice cream maker that I use. I find that it’s easy to use and works like a charm! I keep the insulated container in my freezer at all times for those occasions where ice cream is calling my name!
I’ve posted this on Allergy Free Wednesdays Blog Hop.
- 1½ cups raw cashews or cashew pieces
- 1 cup filtered water
- 1 can full fat coconut milk
- ⅓ cup honey
- 2 teaspoons vanilla
- ⅓ cup freshly ground coffee
- ½ cup dairy free chocolate chips (I use Enjoy Life brand)
- Place first five ingredients into a high-speed blender and process until very smooth. Cashews will start at a grainy stage and then become smooth, so blend well.
- Place ground coffee in separate bowl. Pour cashew coconut mixture over coffee and stir well.
- Allow to steep 2 hours.
- Once steeping time is up, strain through a fine mesh strainer. Dump out grounds and strain a second time.
- Process mixture in an ice cream maker according to your manufacturer's directions.
- Fold in chocolate chips.
- Either eat immediately, or freeze in a container for about 2 hours.
This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h
Hi There Jen,
Back before I was diagnosed with Crohn's I had a serious weakness for coffee milkshakes and coffee ice cream. Which is interesting because I don't drink coffee, but LOVE the smell and flavor of coffee. So, this recipe is right up my alley Jen! I love how you've included the cashews in there. And I don't need to mess around experimenting with a recipe – here it is for me! I will be making this one soon!
Hugs,
–Amber
Thank you for sharing this with us on AFW this week! So great!
Thanks Amber! It's one of our favorites now. It took some tweaking, but I think we got it down now. I had some friends over on Sunday evening and tried it out on them and they loved it. You are really the inspiration behind it as I've been addicted to peppermint chocolate chip ice cream since your post (and like I said, I've always been a coffee-ice-cream-only sort of person. So thank YOU for inspiring me! It's been a great thing for my daughter as I'm always trying to get more calories in her and I don't feel guilty giving her this ice cream. Thanks again!
This ice cream looks absolutely divine! I love that you use coconut milk and dairy-free Enjoy life chocolate chips. I am crazy about homemade ice cream so I will be making this yummy ice cream soon!
Wow! This looks really good! I like that you use cashews and coconut milk for this recipe. It looks like it is firmer than mine have turned out.
Thank you! I hope you like it. If you try it please let me know how it turns out. I'm open to suggestions and criticisms. It took me awhile to get the coffee flavor to my liking, but I don't prefer it to be too espresso-tasting, but more akin to the way I prefer my coffee – with lots of cashew cream and a touch of sweetener (agave is my usual choice). Hope you enjoy! I love your site – thanks for the great recipes and photos –
Jen
This looks really good… but where can you get chocolate chips without refined sugar?
When you steep the coffee in the milk mixture is it heated up?
Nope! I actually steep it in the fridge or on the counter…
Hope you enjoy!
Jen