Dear readers I have for You the best vegan ice cream ever :-). The ice cream, which amazed me with its taste but most of all consistency. Creamy, smooth, do not freeze on the stone are soft, not too sweet with an intense coffee flavour. If all vegan ice cream are that tasty I can eat them every day:-). My daughter tried them, and She ate 3 scoops and cried out for more, I had to do something to make her stop thinking about the next scoop :-). You will not find a better recommendation and I add that my daughter will not eat just any ice cream :-)
1 cup cashew nuts
1 can coconut milk (full fat)
2 tablespoons coconut oil (melted)
2 teaspoons of ground coffee
1/2 cup water
1/4 cup agave syrup or maple syrup
1 tablespoon of raw sugar
Day before making ice cream Pour nuts and leave overnight to soak.
The next day, brew a cup of coffee in half a glass of water best in the coffee machine. Melt the sugar in the coffee and coconut oil. Set aside to cool completely.
Open the can of coconut milk and collect the top layer which will be the cream, it should be about 1/2 cup. The remaining milk mix thoroughly and pour into the cup so that the total will give 1 cup.
Pour cream and milk into a blender, add the cooled coffee mixture and drained from water nuts and agave syrup. Mix every thing very smooth. I use the blender socket and it mixes in 30 seconds on a very smooth paste.
Put the mass in the fridge and cool it for 2 hours. Then pour into the ice cream machine and proceed further according to the manufacturer's instructions. My machine mixing about 15 minutes, and the ice cream is frozen and are suitable for moving to the container. Ice cream insert into the freezer for a few hours. Keep up to a week.