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Kauai Pie Ice Cream : Coffee Ice Cream with Coconut, Macadamia Nuts, and Chocolate Chunks
www.theorganicdietitian.com
Servings
6
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
In a medium size bowl, soak the raw cashews in the can of coconut milk for at least 1 hour (up to overnight).
In a blender, add the bowl of cashews and coconut milk, maple syrup, and espresso powder.
Blend until well combined and smooth (3-5 minutes). Run it that long to really ensure a good finished texture.
In your frozen
ice cream maker
bowl (while the machine is running) add the coffee ice cream base.
Run the ice cream maker until the ice cream is almost completely finished (my machine takes about 20-30 minutes).
While the machine is still running add in the coconut, chocolate, and macadamia nuts.
Run until the add-ins are just incorporated into the coffee ice cream.
Serve immediately or transfer to desired freezer safe container with a lid.
Keep in the freezer for up to one week.
Allow at room temperature for a few minutes before scooping.
Recipe Notes
*choose organic ingredients when possible