Mocha & Cashew Butter Ice Cream

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Mocha & Cashew Butter Ice Cream

Prep Time10 minutes
Cook Time5 minutes
Resting Time2 hours
Total Time2 hours 15 minutes
Yield: 1 litre


  • 1 cup coconut cream not milk
  • 2.5 ounces Baileys Almond
  • 3 ounces strong espresso cooled
  • 4 tablespoons maple syrup
  • 4 tablespoons prepared cashew butter
  • 2 tablespoons cocoa powder
  • Small pinch of salt
  • 4 cups of ice


  • Freeze the stainless steel Vitamix container for 2 hours before blending.
  • Place all the ingredients in the frozen container and secure the lid. Turn the blender on low for 30 seconds, then on medium speed for 30 seconds, followed by 1 minute on the highest speed.
  • Empty the ice cream into a freezer safe container and chill for 1-2 hours to fully harden.

Chef's Tips

Freezing your container is integral to making this recipe. The frozen stainless steel container won’t allow any heat transference in the process, thus making a thicker and smoother end product.
For a creamier consistency, substitute one more cup of coconut cream for one cup of ice.
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