1 cup raw cashews, soaked overnight
13.5 oz coconut milk, full fat
3 tbsp coconut oil
⅓ cup maple syrup
1 tsp vanilla extract
¼ tsp sea salt
1/4 cup cacao nibs
6 servings of espresso


1.Add all of the ice cream ingredients (except the cacao nibs) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
2.Pour the ice cream base into an ice cream maker and proceed according to maker directions. Add the cacao nibs in the last minute to combine into the ice cream.
3.Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
4.Remove from freezer 10 minutes before eating to more easily scoop the ice cream. Scoop the ice cream into small balls and place into short glasses or jars. Pour a serving of esspresso on top.

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