Coffee Mylk Ice Cream
Cashew and Coffee Ice Cream. What dairy free dreams are made of. Made by Caitlin from @thecleandiary. Super simple and we can guarantee it tastes amazing. Get ready for a little party in your mouth!
Check out more of Caitlin’s amazing recipe’s here: thecleandiary.com
1 cup raw cashews
1 carton coffee mylk
1 tbsp maple syrup
Cacao powder for dusting
An extra expresso shot, optional for a stronger flavour
A handful of chopped walnuts, optional
Put the cashews in a bowl with the coffee mylk 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.