Tuesday, September 11, 2018

Decadent Coffee Chocolate Roasted Cashew Ice Cream

Dear Turkey,

I'm not gonna lie
This is probably worse for
You than "real" ice cream

Decadent Coffee Chocolate Roasted Cashew Ice Cream
(serves 4-6, adapted from here)

- 1 c milk of your choice (I used almond/cashew/macadamia blend)
- 1 c coffee (I used decaf espresso, you can also sub more more milk if you don't want to use coffee)
- 2 c lightly salted roasted cashews (I didn't know that this was a thing, but they have them at Trader Joe's)
- 2 T vanilla extract (for maximum scoop-ability)
- 1/2 c maple syrup
- 2-3 T chocolate of your choice, shaved with a microplane (or whatever size chocolate chips, but the microchips are kind of magic)

- Soak the cashews in the milk and coffee overnight in the fridge. 
- In the blender, combine everything except the chocolate and blend until smooth -- don't worry too much; it's not rocket science. If the mixture warmed up, put it back in the fridge.
- Add the chocolate and freeze in your ice cream maker. I found that it froze up pretty well in about 10 minutes -- it will still be soft, so plan to put it back in the freezer for another hour or two. You may need to take it back out 5-10 minutes before scooping, but if you use enough vanilla, you probably won't.


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