8 July, 2014
Kauai Pie Ice Cream : Coffee Ice Cream with Coconut, Macadamia Nuts, and Chocolate Chunks
If you have ever been to Hawaii then you may have heard of Lappert’s Ice Cream. They are famous on the islands and visitors flock to their shops. I was recently there with my husband and we went to Lappert’s three time in one week! One of their specialty flavors that they always have in the ice cream case is their Kauai Pie ice cream. It is Kona coffee ice cream overflowing with coconut flakes, macadamia nuts, and chocolate fudge swirls. Are you drooling yet? You can probably guess why it is the flavor that they are most known for creating.
Well we are back in the continental US (sad face) and I have been craving Kauai Pie ice cream. I may not live in Hawaii but I do have access to the ingredients that I need to make it myself. The best part is that I am able to use real, whole ingredients and no refined sugar…music to my ears.
If you have ever gone about making your own homemade ice cream then you may known that creating the custard base is somewhat time consuming and a bit technical. I know so many people that buy ice cream makers and then only use it once because they realize how much effort it takes for a little ice cream. Fortunately, I like to make things easy (and healthy). This ice cream is so easy to make that most of the work is done in your blender.
I was able to create a smooth and creamy texture all while not using dairy or eggs so this recipe is totally vegan. But I promise that you do not need to be vegan to enjoy this ice cream. It tastes like Hawaii!
Kauai Pie Ice Cream : Coffee Ice Cream with Coconut, Macadamia Nuts, and Chocolate Chunks
Ingredients
- 1 1/2 cups raw cashews
- 1 can 14 oz full fat coconut milk (full fat creates creamier ice cream)
- 1/2 cup real maple syrup
- 2 Tbsp instant espresso powder
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chocolate chips or chunks
- 1/2 cup macadamia nuts
Instructions
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In a medium size bowl, soak the raw cashews in the can of coconut milk for at least 1 hour (up to overnight).
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In a blender, add the bowl of cashews and coconut milk, maple syrup, and espresso powder.
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Blend until well combined and smooth (3-5 minutes). Run it that long to really ensure a good finished texture.
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In your frozen ice cream maker bowl (while the machine is running) add the coffee ice cream base.
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Run the ice cream maker until the ice cream is almost completely finished (my machine takes about 20-30 minutes).
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While the machine is still running add in the coconut, chocolate, and macadamia nuts.
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Run until the add-ins are just incorporated into the coffee ice cream.
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Serve immediately or transfer to desired freezer safe container with a lid.
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Keep in the freezer for up to one week.
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Allow at room temperature for a few minutes before scooping.
Recipe Notes
*choose organic ingredients when possible
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