Coffee Chip Ice Cream (Paleo, SCD, GAPS, Dairy Free, Refined Sugar Free)
  • 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)
  1. 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.
  2. Place ground coffee in separate bowl. Pour cashew coconut mixture over coffee and stir well.
  3. Allow to steep 2 hours.
  4. Once steeping time is up, strain through a fine mesh strainer. Dump out grounds and strain a second time.
  5. Process mixture in an ice cream maker according to your manufacturer's directions.
  6. Fold in chocolate chips.
  7. Either eat immediately, or freeze in a container for about 2 hours.
Recipe by my BIG FAT grain free life at