1/2cup dairy free chocolate chips (I use Enjoy Life brand)
Instructions
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.