Coffee Cashew Ice Cream. You guys, ice cream this time of year is pretty much life. It's so hot and this dairy free and vegan ice cream makes the perfect sweet treat to enjoy any time of day. I mean it's made with only ingredients-- cashews, iced coffee, almond milk and maple syrup.

Coffee Cashew Ice Cream

  • Author: Kristina LaRue
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: about 6 servings 1x


  • 1 cup brewed iced coffee
  • 1 cup unsweetened vanilla almond milk
  • 2 cups roasted lightly salted cashews
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Soak cashews in iced coffee and almond milk overnight.
  2. Pour soaked cashews with coffee and almond milk into high powered blender.
  3. Add vanilla extract and maple syrup and blend until mixture is smooth and very creamy.
  4. Pour mixture into ice cream maker and churn until soft frozen.
  5. Pour ice cream into freezer safe container and freeze until firm.
  6. Before scooping allow ice cream to thaw on counter for about 10 minutes


  • Serving Size: 1/6 recipe
  • Calories: 292
  • Sugar: 19g
  • Sodium: 108mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg