-
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.