Mocha & Cashew Butter Ice Cream
Yield: litre
Ingredients
- 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
Instructions
- 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.
For a creamier consistency, substitute one more cup of coconut cream for one cup of ice.
