Oh hey folks! It’s with a heavy heart that I report we recently drove through SUMMER SNOW on the highway for a weekend road trip. Still, when I got home with intentions of a lazy, bundled up Sunday, all I could do is think of ice cream. Whether I’m having summer day dreams, or embracing the cold weather vibes, I’m unsure. However, I *do know* that you should try this dreamy ice cream. It has the perfect creamy base, tastes like strong, but blonde coffee (which rules if you’re like me and totally dump ALL THE ALMOND CREAMER in your morning cup), and the cardamom makes it taste somehow warm and cozy? How is this possible?!
One note before you get started- make sure that your ice cream bowl for your ice cream maker is chilled overnight in the freezer. While you’re doing that, you could also prepare this mixture (which requires heat), so that it can cool in the fridge overnight as well. I hate the feeling when I’m in the mood for ice cream but need to wait for either of these things, so here’s my attempt to help you avoid disappointment!
- 2 cans full fat coconut milk
- 1/2 cup raw cashews, soaked overnight (or 20 minutes under boiling water)
- 1/2 cup cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 3 tbsp instant coffee
- 1 tsp cardamom
- 1 tsp pure vanilla extract (or 1/2 tsp ground vanilla bean powder if you fancy)
- 1/4 tsp xanthum gum
- pinch of salt
- In a medium sized pot on medium heat, pour in your two cans of coconut milk. When warmed, add all other ingredients except for cashews until sugar has melted and coffee is fully mixed in with no lil lumps.
- Pour warm mixture into high speed blender, and blend with your soaked cashews until smooth. Pour into a heat safe container and allow to cool in fridge. I like to wait overnight as mentioned above, but so long as it’s fully cooled you’ll be all good! The more chilled, the easier your ice cream maker will handle this.
- When mixture is cooled, run your ice cream maker, and pour mixture in slowly as it churns. The time it will take for churning will vary depending on your appliance, but you’ll know it’s ready when it starts to take a firm texture and clings to the paddle.
- This ice cream can be enjoyed right away, or stored in a freezer safe container (I like to put an extra layer of cling wrap right against the ice cream to prevent ice crystals.
I love eating this ice cream on its own in a sugar cone, but also recently tried it as an ice cream sandwich between two cinnamon sugar cookies and it was GLORIOUS! Hope you enjoy- please let me know your favourite ice cream flavours- I look forward to more time spent with my ice cream maker this summer!