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Dairy Free Coffee Ice Cream

shannon.flood
A super easy and incredibly creamy sweet treat!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 ice cream bars

Equipment

  • Blender
  • Silicon Popsicle Mold
  • Measuring Cups and Measuring Spoons
  • Popsicle Sticks

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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