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

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!


  • 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


  • 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: or more recipes from our blog here

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