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Kauai Pie Ice Cream

Make sure your ice cream bowl is well frozen before using.
Servings 6
Author Sara (The Organic Dietitian)

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

  1. In a medium size bowl, soak the raw cashews in the can of coconut milk for at least 1 hour (up to overnight).
  2. In a blender, add the bowl of cashews and coconut milk, maple syrup, and espresso powder.
  3. Blend until well combined and smooth (3-5 minutes). Run it that long to really ensure a good finished texture.
  4. In your frozen ice cream maker bowl (while the machine is running) add the coffee ice cream base.
  5. Run the ice cream maker until the ice cream is almost completely finished (my machine takes about 20-30 minutes).
  6. While the machine is still running add in the coconut, chocolate, and macadamia nuts.
  7. Run until the add-ins are just incorporated into the coffee ice cream.
  8. Serve immediately or transfer to desired freezer safe container with a lid.
  9. Keep in the freezer for up to one week.
  10. Allow at room temperature for a few minutes before scooping.