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Coffee Cashew Vegan Ice Cream

Coffee Cashew Vegan Ice Cream


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For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Ingredients

  • 1 vanilla bean, split lengthwise
  • ½ cup plus 2 tablespoons organic or granulated sugar
  • 4 tablespoons instant espresso powder
  • 1 cup refined coconut oil, melted, cooled slightly

Recipe Preparation

  • Place vanilla bean and cashews in a large bowl and add 2 cups boiling water. Cover and let sit at room temperature at least 12 hours (hydrating the cashews thoroughly is key for a silky, smooth ice cream).

  • Transfer cashews and their soaking liquid to a blender. Scrape in seeds from vanilla bean; discard pod. Add sugar, espresso powder, and salt. Purée until smooth, about 30 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy.

  • Immediately process cashew mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

  • Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

  • Do Ahead: Cashews can be soaked 3 days ahead; cover and chill. Ice cream can be made 1 month ahead; keep frozen.

Reviews Sectionthis has a very strange texture, it doesn't have a creamy texture. Just sort of dry..AnonymousSan Francisco, CA08/14/18

Vanilla Bean Ice Cream

  1. Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
  2. Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
  3. Bring mixture to a simmer over medium heat and simmer for 5 minutes.
  4. Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
  5. Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Ingredients

1/2 cup honey, agave or sugar

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

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Vegan Chocolate Coffee Ice Cream (and a Giveaway!)

  • Author: Fork Knife Swoon, Inspired by Minimalist Baker
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 Servings 1 x

Ingredients

  • 1.5 cups raw cashews, soaked for 4 – 6 hours, or overnight
  • 1 (14oz) can full fat coconut milk
  • 8 oz ( 1 cup ) coffee or espresso (such as 1 Nespresso Caramelizio pod)
  • 1/2 cup unsweetened cocoa powder
  • 1.5 oz bittersweet chocolate (70-85% cacao), broken into rough pieces
  • 1/4 cup pure cane sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp espresso powder
  • pinch fine grain sea salt
  • optional: 2 tsp arrowroot starch*

Instructions

  1. Place the cashews in a small bowl, cover with water and soak for 4-6 hours, or overnight. Brew 8oz of strong coffee or espresso (such as 1 Nespresso Caramelizio pod). Let cool completely at room-temperature or in the fridge.
  2. When the coffee has cooled, drain the cashews, rinse lightly, and add to a high speed blender. Add the remaining ingredients, and blend on high (or use the “liquify” setting), for 2-3 minutes, until smooth, creamy, and completely combined.
  3. Place in the fridge for at least an hour, or until fully chilled. Add to an ice cream machine and churn according to manufacturer’s directions, generally 18-25 minutes, until the ice cream has thickened and resembles soft serve. Transfer to a freezer safe container (I like to use these pint containers or a 5࡯-inch loaf pan). If your container does not have a tightly-fitting lid, press a piece of parchment paper against the surface. Freeze until set, about 4 hours.
  4. Remove from the freezer 10-15 minutes before serving. Homemade ice cream is best the day of, but will keep frozen for up to a week.

Notes

If you don’t have a high-speed blender, it’s best to soak the cashews for longer (overnight if possible), to achieve a super smooth and creamy result.

For chocolate chip coffee ice cream, add 2oz of finely chopped bittersweet chocolate during the last couple of minutes of churning.

High quality chocolate bars will list a cacao percentage on the packaging. In this recipe, you’ll want to find a dark chocolate bar with 70-85% cacao.

Additionally, high quality dark chocolate should only have a couple of ingredients: cocoa beans and/or cocoa butter, and sugar (and maybe ground vanilla beans/extract or sea salt). If possible, avoid chocolate with other fillers, chemicals and emulsifiers (such as soy lecithin).

I’m in the habit of adding arrowroot starch to all of my homemade ice creams, which binds with any water molecules naturally present, and helps to prevent the formation of ice crystals, creating a smoother, creamier texture for your ice cream. Just a few teaspoons of this natural, plant-based starch, and super hard, impossible to scoop, icy nightmares are a thing of the past

The arrowroot starch is entirely optional, but if you do not plan on eating the ice cream the day of, I recommend adding it. Tapioca starch or cornstarch can also be substituted if you can’t get your hands on arrowroot starch, which is always my first choice.

Did you make this recipe?

Tag @forkknifeswoon on Instagram and hashtag it #forkknifeswoon

This post is in partnership with Nespresso. Thank you for supporting the brands that support Fork Knife Swoon!


Tips for the best cashew ice cream

Homemade cashew milk is crucial because the version you’re going to make is really more like cashew cream than cashew milk. It’s extremely rich and creamy. The cashew milk you buy will never be as thick and creamy as the one you’ll make.

Soak your cashews first. This is a crucial step in getting the right consistency to your homemade cashew milk.

Have all your ingredients measured and weighed before you start, because once that sugar is melted, you need to move fast in adding in your cacao butter, coconut oil, cashew butter, coconut sugar and salt to the melted sugar and melting it all together.

Coconut sugar really provides a wonderful depth of flavor to this, but you can switch for brown sugar in a pinch.

The cashew butter should ideally be made from roasted cashews to really get that cashew flavor going. You can make your own cashew butter quite easily though!

So I hope you’ll love this cashew ice cream! It is:

Even though it’s ice cream it’s still best eaten within the first week after making it.


This Vegan Cashew Ice Cream is dairy free and made with 3 simple ingredients – cashews, almond milk and 100% pure maple syrup for a super easy vegan recipe!

Anyone else out there wishing we could rewind the holidays and start again? How is the most wonderful time of the year already behind us and we are back to full work weeks? I was just starting to get use to spending lots more time with Eric and the rest of the fam. Welp, it’s back to the daily grind.

But the good news is we are still in party mode over here because it’s Regan Jones‘ 40th Birthday today. A group of about 40 bloggers got together to give her a surprise virtual birthday bash!

Yep, virtual because that’s what bloggers do. It’s fitting because Regan and I met through blogging way back when Love & Zest began, nearly 4 years ago. This girl had me at War Eagle when I found out that she is also an Auburn alum from the Nutrition & Dietetics program! Kindred spirit I tell ‘ya.

And in honor of her birthday, I thought it would be fun to travel down memory lane and reminisce our friendship.

Besides my mom, Regan was my first blog reader. I didn’t realize that blogging was more about community than it was about publishing content and developing a brand and Regan taught me that right away. I shortly teamed up with her Recipe Redux group to post healthy themed recipes each month. After talking through blog comments and chatting on twitter, Regan and I finally met at FNCE in 2011 and became friends IRL.

We had our first dinner together at the Florida Dietetic Association conference the following spring and when Regan launched the blog on HealthyAperture.com, she asked me to write a column for her, Athlete Eats which I contribute to monthly.

I feel really lucky to have been able to get some good Regan time in 2014 too with the Cabot Fit Team race in Vermont, California Almonds Orchard Tour, Blog Brûlée, and FNCE. It was a fun year!


Coffee Ice Cream

If you have an ice cream maker hidden in the cabinets somewhere, dusting it off will be worth your while.

I’ve figured out a way to make wonderful dairy-free ice cream with NO refined sugar! I fashioned my own cashew cream as the base, then sweetened it with dates, flavored it with espresso, and spiked it with vanilla. Completely plant-based and sooo good.

For me, this flavor is a dream come true. Hope you’ll like it too.

COFFEE ICE CREAM

1 cup prepared espresso (about 5 shots), or very strong coffee
1 cup water
1/2 cup raw cashews
2/3 cup dates, pits removed
1 teaspoon pure vanilla extract
pinch of salt

Instructions

Prepare espresso and set aside to cool slightly.

Add all ingredients (including warm espresso) to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.

Carefully pour mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.


This vegan cookie dough ice cream by Sarah from My Darling Vegan is super rich and delicious. Sarah turned a mixture of raw cashews and cashew milk into a creamy base. And don’t forget the chocolate chip cookie dough chunks!


14 Creamy & Dreamy Vegan Coffee Creamer Recipes

Published: Sep 22, 2017 · Modified: Sep 20, 2017 by Nicole @ Oh My Veggies · This post may contain affiliate links.

For many, the day simply cannot be started without a cup of coffee (. or two. or three!). For those of us who prefer to use creamers, there are many store-bought options to choose from, but there are few vegan choices (and even fewer that don't have weird ingredients!). So what's a vegan to do? Whip up our own vegan creamer recipes! Here are 15 vegan coffee creamer recipes to try out. We're certain you will find a new favorite in this list!

Coconut Oat Vanilla Nut Coffee Creamer // Oats are the base ingredient in this creamy, thick vegan coffee creamer. It will have you reaching for just one more cup each morning! From Healthy Slow Cooking.

Salted Caramel Coffee Creamer // Salted caramel is a tasty topping for many desserts and now you can enjoy this delicious combo in your coffee. From The Wheatless Kitchen.

Cashew Coffee Creamer // Cashews add a wonderful creaminess to many vegan dishes and desserts, so why not use it in a simple creamer recipe as well? This recipe does just that. From The Wooden Skillet.

Pumpkin Spice Coffee Creamer // Whip up a batch of vegan pumpkin spice coffee creamer any time you'd like and you can have a taste of fall, year-round. From Veggie Inspired.

Gingerbread Coffee Creamer // Who says gingerbread flavors are just for enjoying around the holidays? With this easy recipe, gingerbread tasting coffee is within easy reach, any time of year. From Diary of an Ex Sloth.

Caramel Vanilla Coffee Creamer // Caramel and vanilla combine to make this crave-worthy creamer that may not last for very long once you get a taste of it! From Fashionable Foods.

Coconut Coffee Creamer // Just three simple ingredients and five minutes are all you need to make this quick, easy, and delicious vegan coffee creamer that may become a new staple in your kitchen. From Kitchen Treaty.

Vanilla Hazelnut Coffee Creamer // Vanilla and hazelnut is a classic coffee creamer combo, but finding a vegan version may not be so easy. until now. (Bonus: This recipe also contains several flavor variations for you to try, be sure to check out the recipe notes). From An Edible Mosaic.

Banana Bread Coffee Creamer // We think that banana bread flavors combined with your morning coffee makes for a good start to the day. From Athletic Avocado.

Coconut Caramel Coffee Creamer // Coconut and caramel go perfectly together, especially when they join forces in what may be your new favorite vegan coffee creamer! From Bren Did.

Vanilla Coconut Coffee Creamer // Not only is this creamer recipe vegan, it's also refined sugar free and paleo. We love the use of vanilla beans to give it that extra punch of warm vanilla flavor. From Joy Food Sunshine.

Apple Spice Coffee Creamer // Apple spice lovers will enjoy the flavor this vegan coffee creamer brings to a cup of coffee. One of the best things about this recipe is that it's made in a slow cooker! From Healthy Slow Cooking.

Snickers Coffee Creamer // Your morning coffee can now taste like your favorite candy bar! It's totally possible with this creative creamer you can make with just a few uncomplicated ingredients. From Physical Kitchness.

Vanilla Nut Coffee Creamer // Just three ingredients combine to make this simple, but creamy, nutty vegan coffee creamer . From Veggie Inspired.


Why do I love cashew coffee creamer?

  • Homemade cashew milk coffee creamer is exceptionally rich and creamy – the closest thing I’ve found to half-and-half so far.
  • Cashews already have a touch of natural sweetness, so no additional sweetener is needed.
  • It’s so (so!) easy to make – you don’t even need to strain it.
  • It’s about as whole-foods as it gets – no weird chemicals or unpronounceable ingredients.
  • It’s rich and creamy and utterly divine in coffee. Wait – did I already say it’s rich and creamy? But seriously. It is!
  • It’s equally delicious in hot coffee or iced coffee. It’s an all-around, super versatile creamer! Total VIP.

Ready to try it for yourself? Here’s How to Make Cashew Milk Coffee Creamer. (Honestly, though, it’s so easy, it barely warrants a tutorial!)


How to Make Coffee Ice Cream

Don’t worry, you *don’t* have to brew an extra pot of coffee, or have an espresso machine. This method is SUPER simple.

It’s my favorite way to add coffee flavor to desserts like my 10-Minute Tiramisu, Healthy Frappuccinos, Mocha Mousse, Dalgona Whipped Coffee and more!

Instant Espresso Powder!! I love this stuff! It’s *not* ground coffee. It’s *freeze-dried* espresso! You can find it at most grocery stores in the coffee aisle. I typically buy it from Whole Foods/Amazon. Another option is this King Arthur brand espresso powder.

And another bonus: No, you don’t have to mix it with hot water! Just add it to the blender with all the ingredients. It dissolves great and adds a rich, velvety coffee flavor (without any of the hassle!)

Who’s ready to savor this caffeinated creamy cold treat? Let me know if you make it!



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