Coffee Mylk Ice Cream
1 cup raw cashews
1 Rebel Kitchen 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 Rebel Kitchen 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.