Today is yet another fun filled food holiday: National Coffee Ice Cream Day! Ever notice how some of these holidays get a little too specific? Pretty soon we’ll have days like, National Burger on a Sourdough Bun with Ketchup and Mustard but no Relish Day. Maybe it already is a thing. Who knows?
Anyway, back to the ice cream. This is one of my favorite ice cream creations that I’ve ever come up with and I don’t even drink coffee, like, at all. Not even a little bit. All the ingredients work so well together for a deep, satisfying flavor. The Kahlua, maple syrup and coconut sugar create a slight caramel undertone, while the carob (if using) and maca powders add a nice malty taste.
The inspiration for this ice cream came from the Coconut Bliss Maca Mocha Crunch Ice Cream. Although, I have to confess, I’ve never actually tried it. I just found out it existed one day and thought it sounded like a fun flavor to mimic. If you’ve ever had it, and you try this recipe, please let me know how it compares. I believe their flavor has cacao nibs as opposed to the powder, so it might be like comparing house cats to tigers. The same yet different.
Oh, and one more perk of this recipe, is that it doesn’t freeze rock hard and you can scoop and enjoy it straight from the freezer. Woohoo!
- 1 cup Raw Cashews, soaked 6-8 hours
- 1 can Full Fat Coconut Milk
- ¾ cup Coconut Sugar
- ½ cup Maple Syrup
- ¼ cup Ground Coffee Beans + ½ cup Boiling Water (*see notes)
- ¼ cup Carob Powder or Cocoa Powder
- 2 Tbsp Vanilla Extract
- 1 Tbsp Kahlua or Vodka (optional for creamier consistency)
- 2 tsp Maca Root Powder
- ¾ tsp Guar Gum (**see notes)
- ½ tsp Sea Salt
- Soak your cashews in room temperature water for 6-8 hours or in hot water for 1 hour.
- At the same time you soak the nuts, combine ½ cup of boiling water and the ¼ cup of ground coffee beans in a french press and let sit for 15 minutes. Then place in the fridge to chill it.
- Drain the cashews and combine all ingredients, include the cup of coffee (discard the beans) in a food processor and blend until completely smooth.
- Churn in ice cream maker for 30-40 minutes or until it looks like soft serve ice cream. Transfer to a container and place in the freezer.
- Prep time doesn't include soaking the nuts
- *If you don't have a french press you can substitute instant or drip coffee
- **If you use coconut cream or a very high fat coconut milk with little water, you can reduce the guar gum to ¼ - ½ tsp, or omit it completely