Prep
30minCook
5hrLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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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