Ingredients
The following ingredients have 3 Servings
- Two 13.6 oz cans of full fat coconut milk (chilled overnight)
- 1/4 cup (64g) raw cashew butter (without added oil or sugar) OR 1/4 cup (48g) potato starch for nut-free)
- 1/2 cup + 1 tablespoon (180g) pure maple syrup
- 2 1/2-3 teaspoons finely ground espresso
- 1 tablespoon (15g) pure vanilla
- just over 1/4 teaspoon fine sea salt
- 1/4 cup (60g) mini dairy-free semi-sweet chocolate chips (I use Enjoy Life brand)
- I use this scale.
Instruction
- Make sure your cans of coconut milk have chilled overnight, or for best results, a few days before you plan on making the ice cream. This will make sure it is very thick and creamier when blending, which in turn gives a creamier result since you'll be pouring it straight into the ice cream maker.
- Add all of the ingredients to your blender and blend until completely smooth, at least a couple of minutes. Scrape the sides and blend again. If using potato starch instead of the cashews, then add that last and blend for a couple of minutes until very smooth. It should be very thick.
- Pour into your ice cream maker and let it churn for 30-35 minutes. Stop when it's at the firm, but soft serve consistency. Over churning can make it freeze too hard and form ice crystals. Pour into an airtight container and gently fold in the chocolate chips. Place a piece of plastic wrap directly onto the ice cream itself, to help prevent ice crystals. Freeze for a couple of hours to firm up before eating. If it freezes overnight, you may want to remove it just a few minutes before eating to soften some.
