Dairy-Free Coffee Cashew Ice Cream

This dairy-free coffee ice cream by Love and Zest is the ultimate pick-me-up. It’s rich, creamy and packed with protein from the almond milk and cashews. Sweetened only with half a cup of maple syrup, it’s a great treat at any time of day.

Ingredients for servings

    Dairy-Free Coffee Cashew Ice Cream

  • 1 cup brewed iced coffee

  • 1 cup unsweetened vanilla almond milk

  • 2 cups roasted lightly salted cashews

  • 0.5 cup pure maple syrup

  • 1 tsp pure vanilla extract


  • Soak cashews in iced coffee and almond milk overnight. Pour soaked cashews, along with coffee and almond milk, into a high-powered blender. Add vanilla extract and maple syrup and blend until mixture is smooth and creamy.

  • Pour mixture into ice cream maker and churn until soft frozen. Pour ice cream into a freezer-safe container and freeze until firm.

  • Before scooping, allow ice cream to thaw on counter for about 10 minutes

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