Cashew and Coffee Ice Cream (D/F, V)

Cashew and Coffee Ice Cream. What dairy free dreams are made of. Made by Caitlin from @thecleandiary. Super simple and we can guarantee it tastes amazing. Get ready for a little party in your mouth!

Ingredients:

• 1 cup raw cashews
• 1 carton Rebel Kitchen Coffee mylk
• 1 tbsp maple syrup
• Cacao powder for dusting
• An extra expresso shot, optional for a stronger flavour
• A handful of chopped walnuts, optional

Method:

• Put the cashews in a bowl with the coffee mylk and cover, then leave overnight to absorb and soften
• In the morning, put the mix into a blender or food processor along with the maple syrup and blend until smooth
• Put the mix into an air tight container and place in the freezer
• After one hour, stir the mixture, and then again after another hour to help it set evenly
• Once frozen, remove 10 minutes before serving
• Serve in scoops, dusted with cacao powder

Check out more of Caitlin’s amazing recipe’s here: thecleandiary.com or more recipes from our blog here