Recipe: Coffee Ice Cream

Recipe: Coffee Ice Cream

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


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