The Ultimate No-Churn Dairy-Free Coffee Cashew ‘Ice Cream’  

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Summer is just around the corner, and ice cream is no doubt the quintessential treat of the season. After switching to SCD I set out to make a version that was as good as the original. This dairy-free cashew coffee ice cream is just that! And the best part? You don’t need an ice cream machine! Rich, cold, and creamy; this ice cream is luxuriously smooth and velvety rich. Perfectly accented by the coffee, this is a dessert you don’t want to miss!

I first posted this recipe in March of 2021, but have since made a few tweaks that make for a creamier texture and better flavor. The flavor of coffee is something I don’t think I could live without. Even as a child I loved the smell of fresh coffee. Something about it is so warm and inviting. As soon as I was old enough, I became a ‘connoisseur’ of coffee. Naturally, whenever I was allowed to pick the ice cream flavor at the store you bet it was coffee. I know you will love this coffee ice cream as much as me and my inner child do!

Note: If you need to make cashew butter, no sweat. It’s easier than you think! Preheat the oven to 350°F. Place 2 cups of cashews on a sheet tray lined with parchment paper. Evenly spread out on the tray and roast in the oven for 5-10 minutes. Remove and allow to cool slightly. Get your food processor set up with the standard blade attachment. Add all the cashews and blend. In the first few minutes you will see a flour form, after that it will become a ball. Don’t stop! Keep going until a creamy like butter forms. Add a pinch of salt if desired. This will take some time, but I promise the end result is worth it! Scoop it out and store in an airtight container in the refrigerator for up to a month. This recipe will make about 1 cup of cashew butter.

                                                                  

The Ultimate No-Churn Dairy-Free Coffee Cashew ‘Ice Cream’

Serves 4
Prep: 20 min
Freezing: 4 hours
Blending: 5 min
Total: 4 hours 25 min
Beginner

Ingredients:

3 cups cashew or almond milk, no thickeners 

1 cup coffee

1 cup cashew butter, no additives (see note if making)

½ cup honey  

¼ tsp. salt 

1 tsp. almond extract

  Method Of Prep:

  1. Gather and prep ingredients. If you need to make your cashew butter do so now, see note above.
  2. Grab a medium bowl and add all ingredients.
  3. Whisk until the cashew butter is evenly distributed and dissolved in the mixture. It’s okay if there are still small pieces of visible cashew butter, as it will all be blended after it freezes.
  4. Pour mixture into ice cube trays and chill for at least 4 hours, or until completely frozen.
  5. Set up your high-speed blender with the standard blade attachment.
  6. Put the cubes in the blender and blend on high for 5-8 minutes. You will need to scrape down the sides in the process to ensure an even consistency throughout. It will look sort of icy at first, don’t worry, just keep blending! It will thicken up and smooth out.
  7. Scoop ice cream into bowls to serve right away, or place in a loaf pan, and then back in the freezer for a firmer texture. If eating later, I recommend letting it sit out at room temperature for about 15 minutes. This will help the consistency to be its best, and will make scooping much easier. Enjoy! 

                      

Nutrition Facts: 
Calories- 525
Carbs- 51.9 g
Fat- 32.5 g
Protein- 12.8 g