What fun! This creamy, dairy free ice cream treat is just the thing for all you ice cream and coffee lovers. The texture is like gelato and the flavor has tons of body… full of almond, vanilla, coffee, and of course chocolate chips.
For people avoiding dairy and gluten, this ice cream is a special treat. Coconut ice creams are also terrific. But if you’re getting to much coconut, this cashew ice cream recipe offers an alternative.
We use stevia to sweeten the cashew ice cream. You could cut back a bit on the stevia and add just a bit of raw honey instead. But be sure it’s local, raw honey, never been heated. We don’t advocate overdoing honey or any other sweetener….. just use a teaspoon or so…. not a 1/2 cup!
We use Lily’s Dark Chocolate Premium Baking Chips. You’ve seen these in our Chocolate Chip Cookie Dough Bars recipe. We suggest these chips because they are sweetened with stevia instead of sugar or artificial sweeteners. Lily’s chips have erythritol in them… a sugar alcohol that we also do not recommend using in larger amounts. Erythritol can make you gassy. You can substitute organic cacao chips instead of the sweetened chips. Just note that they will be be bitter chocolate… a plus for those who love bitter!
We also recommend using Organo Gold Black Coffee because of the infused Ganoderma Lucidum. Ganoderma is a Chinese mushroom that provides more energy, improves sleep, enhances your immune system, reduces allergies and inflammation, assists in detoxification, and boosts stamina.
Most people who drink this coffee do not suffer from jitters, stomach aches, headaches, crashing, poor sleep, acid reflux, or mood swings even if they have these reactions to other coffee.
You will notice that the cashews in this recipe are soaked (or sprouted). We do this for two reasons. When you soak the cashews they become much softer and more appropriate for an ice cream texture. They break down easier in the VitaMix and become extremely creamy with the rest of the ingredients. Soaking/sprouting nuts is also essential for optimal digestion.
Coffee Chip Cashew Ice Cream
2 packed cups soaked cashews
2 tsp vanilla extract
2 tsp almond extract
2 tsp NuNaturals Liquid Stevia
3 packets Organo Gold Black Coffee
1/2 cup Lily’s Stevia Chocolate Chips
Cover your cashews in water and let sit for at least 12 hours. Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal.
Place the rinsed cashews and water in the VitaMix. Blend until smooth. Add the rest of the ingredients (except the chocolate chips) and blend until completely combined.
You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later.
Top with chopped nuts, Nu Naturals Chocolate Sauce, coconut flakes or more Lily’s chocolate chips or cacao nibs and enjoy!
- 2 packed cups soaked cashews
- 2 cups water
- 2 tsp vanilla extract
- 2 tsp almond extract
- 2 tsp NuNaturals Liquid Stevia
- 3 packets Organo Gold Black Coffee
- 1/2 cup Lily's Stevia Chocolate Chips
- Cover your cashews in water and let sit for about 12 hours.
- Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal.
- Place the rinsed cashews and water in the VitaMix. Blend until smooth.
- Add the rest of the ingredients (except the chocolate chips) and blend until completely combined.
- Pour the contents into your ice cream maker and follow the directions of your machine for the churning process.
- Right before the ice cream gets too stiff, pour in the chocolate chips.
- Let it churn until it looks like the consistency of real ice cream.
- You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. It's best about 30-60 minutes after putting in freezer or immediately after churning in ice cream maker.
- The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later.