This dairy free and vegan ice cream makes the perfect sweet treat and is made with only 4 ingredients. Almond milk, cashews, maple syrup, and iced coffee!
Coffee Cashew Ice Cream
You guys, ice cream this time of year is pretty much life. It’s so hot and this dairy free and vegan ice cream is just what you need to cool off. TBH I will eat coffee cashew ice cream any time of day.
I mean it’s made with only 4 ingredients —
-
cashews
-
iced coffee
-
almond milk
-
maple syrup
That’s pretty much breakfast right?
I may or may not have snuck a spoonful at breakfast time. Who’s judging?
I’ll take my coffee any way I can get it. And mixed with salted cashews and almond milk makes an incredible combo– it’s thick and slightly sweetened with maple syrup. Blend up this simple mixture and toss it into the ice cream maker.
Because so many of you are loving this Vegan Cashew Ice Cream recipe, I thought long and hard and determined the recipe would be even more amazing with coffee. And my toddler agrees. Coffee cashew ice cream FTW!
Whoops, I totally forgot I added coffee into the mix before he went to town on this ice cream cone. #momfail
Cashews are power packed with nutrition thanks for those good for you fats so you’ll feel good about eating a scoop or two of coffee cashew ice cream.
If you’re caffeine-free or want to serve this to your littles sub the coffee for almond milk like I did in my Vegan Cashew Ice Cream recipe.
You can absolutely make this recipe in without an ice cream maker by simply pouring the mixture into a loaf pan lined with parchment, however I think it’s even more tasty when slow churned before freezing.
I’ve tried it both ways.
If you are wondering what ice cream maker I use I stick with this simple and inexpensive Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)— no ice, salt or mess required.
I just keep the base in the freezer and pull it out to churn out some soft serve whenever we are craving ice cream 🙂 It’s magic, ya’ll. We’ve had this guy forever too. Only problem is sometimes I want to make more than one batch of ice cream so I need to get an additional freezer bowl.
Have you made any homemade ice cream this summer? I’d love to know if you’ve ever tried vegan or cashew based ice cream?
Leave a comment on this post to share and if you make this Coffee Cashew Ice Cream recipe, be sure to tag me in a pic on instagram @KristinaLaRueRD and/or use #loveandzest.
Coffee Cashew Ice Cream
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: about 6 servings 1x
Print Recipe
Pin RecipeIngredients
- 1 cup brewed iced coffee
- 1 cup unsweetened vanilla almond milk
- 2 cups roasted lightly salted cashews
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Soak cashews in iced coffee and almond milk overnight.
- Pour soaked cashews with coffee and almond milk into high powered blender.
- Add vanilla extract and maple syrup and blend until mixture is smooth and very creamy.
- Pour mixture into ice cream maker and churn until soft frozen.
- Pour ice cream into freezer safe container and freeze until firm.
- Before scooping allow ice cream to thaw on counter for about 10 minutes
Nutrition
- Serving Size: 1/6 recipe
- Calories: 292
- Sugar: 19g
- Sodium: 108mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
And if you’re looking for more coffee treats be sure to check out these recipes too!
Hidden Veggie Chocolate Coffee Shake
Cold Brew Coffee Overnight Proats
Gluten Free Cinnamon Sugar Cake Donuts
Mystery Reveal {Coffee Brownies}
Maple Pecan Latte Overnight Oats
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
If left in the freezer, will this ice cream stay soft and creamy or get really hard over time? We’re trying to cook ahead to prepare for severe dietary restrictions related to thyroid cancer treatment. Maybe adding coconut cream will help keep it soft?
it stays soft.. but you need to let it sit on counter about 5-10 minutes after a hard freeze before scooping.
Hello! I would like to know if it’s possible to substitute the almond milk, for coconut milk… in order to get a creamier texture.
I’m sure that would be fine– did you try it? The cashews make this ice cream very creamy.
What brand of almond milk do you use? Yours looks so creamy! Also when you say iced coffee does cooled left over coffee work or do you mean cold brew which is more concentrated? Thanks!!
Thank you! I use Blue Diamond Almond Breeze– I think the creaminess is really all thanks to the cashews 🙂 And for the iced coffee I don’t do cold brew, although you could. I really like Starbucks Blonde Roast Iced Coffee that you can buy at grocery store or yes, like you suggested leftover (cold or room temp) brewed coffee.
Hi, how much does this yield? I’m looking at making this this week and want to make sure my ice cream maker can hold it. Thanks!
I make this recipe in a 1.5 quart ice cream maker and makes 6 servings. Hope you enjoy it!
Coffee ice cream has always been one of my favorites! I’m dairy-free too so I love this. Great photos!!
★★★★★
Coffee ice cream has always been one of my favorites, and I’m dairy-free so I love this!! Great photos!
I Love coffee taste ice-cream and the fact that you paired it with almond milk and cashews is incredible. I really want to try this ice cream.
★★★★★
This is a great flavor combination! Any way we can get coffee is a good way.
★★★★★
I can rarely ever say no to coffee ice cream, it’s like chocolate. I bet coffee beans would be delicious in this, also!
★★★★★
Coffee ice cream is my favorite flavor but I’ve never made my own. This recipe looks simple enough and I love the idea of adding crunch with the cashews. This is ideal for summer.
★★★★★