Dairy Free Coffee Ice Cream
shannon.flood
A super easy and incredibly creamy sweet treat!
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 8 ice cream bars
- 8 oz Smooth, Organic Cashew Butter
- 1/2 cup Cashew Milk (or other dairy free milk)
- 1/2 cup Coffee, cold strongly brewed, I use decaf!
- 1/4 cup Maple Syrup
- 1/2 tsp Vanilla Extract
- 1-2 tbsp Coffee Grounds, coarse optional
- 1 pinch Unrefined Sea Salt
Add all ingredients, except maple syrup, to blender and blend until combined (approx 2 min)
Pour mixture into silicon popsicle mold, filling to approx. 3/4 full. Cover
Place mold in freezer for 30 to 45 minutes.
Remove mold from freezer and add popsicle sticks to the bars.
Return to freezer and freeze for 4 to 6 hours.
Storage: Keeps well in freezer for about 2 weeks before turning icy.
If you have an ice cream maker, make the base as described and follow the instructions for your model of ice cream maker.
For non-coffee lovers, replace the coffee with nut milk or other liquid flavouring.
Keyword cashew, dairy free, ice cream