# Coffee Cashew Ice Cream

- Link: https://stayathomemum.com.au/recipes/desserts/coffee-cashew-ice-cream/
- Published: 2015-11-17T05:00:50+11:00
- Author: Clare Whitfield

![Coffee cashew ice cream with fresh mint garnish in a white bowl](https://i0.wp.
com/stayathomemum.com.au/wp-content/uploads/2015/11/image1-5.webp?resize=1024%2C768&
quality=80&ssl=1 "Stay at Home Mum   Coffee Cashew Ice Cream")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/desserts/coffee-cashew-ice-cream/&media=https://stayathomemum.com.au/wp-content/uploads/2015/11/image1-5.webp&description=Coffee%20Cashew%20Ice%20Cream%20is%20a%20creamy,%20nutty%20frozen%20treat%20blending%20bold%20coffee%20flavor%20with%20the%20richness%20of%20cashews.)

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## Coffee Cashew Ice Cream

 Recipe by Stay at Home Mum

0.0 from 0 votes

Coffee Cashew Ice Cream is a creamy, nutty frozen treat blending bold coffee flavor
with the richness of cashews.

 Course: Dairy Free Recipes, Desserts, Healthy Living, Recipes, Special Occasions,
VegetarianCuisine: AmericanDifficulty: Easy

Servings

 Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

  Cook Mode

### Ingredients

 * 1.5 cups Raw unsalted cashews
 * 1 cup Coconut Milk
 * 1 cup Brewed coffee
 * 0.33 cup Sugar
 * 1 tbsp Light corn syrup
 * 2 tsp Vanilla bean paste-or vanilla extract
 * 1 tsp Instant espresso-or coffee powder
 * 0.25 tsp Salt
 * 0.25 cup Chocolate covered espresso beans-chopped, optional

[[

### Directions

 * Place the bowl of the ice cream maker in the freezer and let it freeze overnight.
 * Place the cashews in a bowl and cover them with water.
 * Let the cashews soak for at least 4 hours or overnight.
 * Drain the soaked cashews and add them to a high-speed blender along with the 
   vanilla cashew milk.
 * Blend the mixture until it is thick and smooth.
 * Add all of the remaining ingredients to the blender except the chocolate-covered
   espresso beans and blend until smooth.
 * Refrigerate the ice cream base until it is cold, about 1 – 2 hours.
 * Pour the ice cream base into the prepared ice cream maker and follow the manufacturer’s
   instructions.
 * During the last minute of churning, add in the chopped up chocolate-covered espresso
   beans.
 * Once the ice cream has finished churning, pour it into a loaf pan or other freezer-
   safe container, cover, and freeze until hard.
 * The ice cream will freeze hard so allow 10 – 15 minutes for it to sit out before
   serving.

[[

## _**󠀁[Coffee Cashew Ice Cream](http://reciperunner.com/coffee-cashew-ice-cream/)󠁿** is perfect for hot days or as dessert after dinner. It’s rich, luscious and creamy! Also, it’s dairy-free and vegetarian. It’s a work of art!_

You don’t have to watch your intake of this Coffee Cashew Ice Cream because this
is perfect even for people who are very particular about their diet! This is healthy
and just tastes so good!

If you want to try a different variant of coffee, then this dessert is just what
you’re looking for! I advise you to double the recipe because I’m pretty sure you’re
not going to be satisifed with only one!

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)