Vegan Coffee Ice Cream

This vegan coffee ice cream is cashew-based making a creamy and decadent frozen vegan dessert. Made with cardamom and cinnamon for a Turkish Coffee twist.

5 from 1 vote

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Prep Time: 10

Chill Time: 4

Total Time: 10

Servings: servings

Calories: 227kcal

Author: Sarah McMinn

Ingredients

1 ½ cup cashews, soaked 4-6 hours
1 cup almond milk
1 cup brewed coffee
½ cup sugar
2 teaspoon vanilla extract
1 tablespoon corn syrup
2 tablespoon coconut oil, melted
¾ teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon salt
1 tablespoon finely ground coffee

US Customary - Metric

Instructions

Drain and rinse the cashews. Place cashews and almond milk into a high-powered blender and blend until completely smooth.
Add all the remaining ingredients EXCEPT the ground coffee and blend together until well combined. By hand mix in the ground coffee then transfer to a shallow container and let the ice cream base chill all the way through (about 2 hours).
Prepare your ice cream according to ice cream maker instructions.
When the ice cream is thick and creamy transfer it to a loaf pan, cover, and allow to freeze all the way through.
Allow ten minutes to thaw before serving.

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