Espresso Chocolate Ice Cream
- 1/2 cup cacao powder (I use this brand, tastes awesome!
- 2 cups cashews soaked overnight
- 1 cup cold nut milk
- 1/2 cup icey water
- 2-4 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp cold vegan espresso (I love this vegan espresso)
METHOD Blend soaked cashews with nut milk until smooth. Then add in all other ingredients, blending until smooth, sometimes twice over in a high speed blender. Taste for sweetness, adjusting maple syrup as needed. Also adjust for creaminess by adding in more icey water if it seems too dry – your cacao brand will affect the dryness. Sometimes I also add a frozen ripe banana, it makes the whole recipe even creamier! When you are happy with the creaminess and smoothness, pour into ice trays, freeze 1-2 hours (not overnight, not truly solid), and then blend those cubes again until pureed but not melted through. Pour into a ice cream loaf pan lined with parchment and freeze again. To scoop, set on counter for 10 minutes to soften.