Coffee Ice Cream
What you’ll need:
- 1 cup raw cashews
- 1 carton Barista Mylk
- 1 tbsp maple syrup
- Cacao powder for dusting
- 2 x espresso shots
- A handful of chopped walnuts, optional
What you’ll need to do:
- Put the cashews in a bowl with the Barista Mylk and espressos 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