On the way home, as we were cooling off with the windows all the way down, my mom and I started talking about ice cream. We decided we could really go for coffee ice cream. I have a good coffee ice cream recipe already (in my cookbook), but since I am obsessed with macadamia nuts right now, I had to include them. That's how this new recipe was born.
This dairy-free, vegan ice cream is really decadent and delish. I hope you enjoy it too =)
Macadamia Nut & Coffee Ice Cream:
Add to blender or food processor:
1 cup macadamia nuts (I use raw)
6 dates, pits removed
Slowly add 1.5 cups of strong cold coffee, about 1/2 cup at a time
—to avoid adding it 1/2 cup at a time, soak the nuts and dates for 6 or more hours before making the ice cream
Once the nuts and dates are smooth and creamy add:
1.5 cups of coconut milk (full-fat)
1 tbsp vanilla extract
1 tbsp Hemp Seeds
1 tbsp Chia Seeds
Note: If you don't have a Vita-Mix or Blendtec, you may want to grind your seeds into meal first, so you don't have seeds that aren't ground in your ice cream. I use a coffee grinder to turn seeds into meal. It works really well. Or you could just leave the seeds out altogether.
Pour into Ice Cream Machine, and turn it on for about 30 minutes.
Top with extra macadamia nuts.
If you put it the freezer till it turns solid, you will need to let it defrost on the counter for about an hour before serving. We had some this morning that had been in the freezer all night—it was after thawing for about an hour that it looked like the photo above.
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
or 10% Off at my eStore with code APYTME6C