Coffee Cashew Ice Cream


Servings 6-8
Time Needed Prep
Ingredients 9
Difficulty Medium

Rating (click to rate)

2.0 based on 5 ratings.


  • 1.5 cups Raw Unsalted Cashews
  • 1 cup Coconut Milk
  • 1 cup Brewed Coffee
  • 1/3 cup Sugar
  • 1 tbsp Light Corn Syrup
  • 2 tsp Vanilla Bean Paste or vanilla extract
  • 1 tsp Instant Espresso or coffee powder
  • 1/4 tsp Salt
  • 1/4 cup Chocolate Covered Espresso Beans chopped, optional

Nutrition Information

Qty per
111g serve
Qty per
Energy 124.31375kcalcal 111.92949731837kcalcal
Protein 3.3383333333333gg 3.0057654272449gg
Fat (total) 5.485gg 4.9385791418187gg
 - saturated 1.9gg 1.7107202132098gg
Carbohydrate 15.239333333333gg 13.721176615355gg
 - sugars 9.03045gg 8.1308280786211gg
Dietary Fibre 1.125gg 1.0129264420321gg
Sodium 474.32886666667mgmg 427.07577890292mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Coffee Cashew Ice Cream is perfect for hot days or as dessert after dinner. It’s rich, luscious and creamy! Also, it’s dairy-free and vegetarian. It’s a work of art!

You don’t have to watch your intake of this Coffee Cashew Ice Cream because this is perfect even for people who are very particular about their diet! This is healthy and just tastes so good!

If you want to try a different variant of coffee, then this dessert is just what you’re looking for! I advise you to double the recipe because I’m pretty sure you’re not going to be satisifed with only one!

Coffee Cashew Ice Cream


  1. Place the bowl of the ice cream maker in the freezer and let it freeze overnight.

  2. Place the cashews in a bowl and cover them with water.

  3. Let the cashews soak for at least 4 hours or overnight.

  4. Drain the soaked cashews and add them to a high-speed blender along with the vanilla cashew milk.

  5. Blend the mixture until it is thick and smooth.

  6. Add all of the remaining ingredients to the blender except the chocolate-covered espresso beans and blend until smooth.

  7. Refrigerate the ice cream base until it is cold, about 1 - 2 hours.

  8. Pour the ice cream base into the prepared ice cream maker and follow the manufacturer's instructions.

  9. During the last minute of churning, add in the chopped up chocolate-covered espresso beans.

  10. Once the ice cream has finished churning, pour it into a loaf pan or other freezer-safe container, cover, and freeze until hard.

  11. The ice cream will freeze hard so allow 10 - 15 minutes for it to sit out before serving.

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