If you're not a fan of coffee, just skip the espresso powder and add a bit more vanilla. After churning, swirl in the dark chocolate shell for a simple chocolate chip version. Oh yeah!
Makes about 1 qt
1 1/2 cups raw cashews, soaked in water 4-6 hours or over night
1 can full fat coconut milk
1/2 cup sugar
3 Tb liquid sugar, like honey or corn syrup
1 Tb molasses, to deepen the flavor
1 tsp vanilla
1 1/2 Tb espresso powder dissolved in 1 Tb hot water
1 recipe Dark Chocolate Shell
Have the churning bowl ready by placing it in the freezer the day before. Also, have a container in the freezer, ready to receive the finished ice cream.
Make the Dark Chocolate Shell and set aside, do not refrigerate.
Drain and rinse the cashews, place in blender. Add the coconut milk, sugars and remaining ingredients. Blend on highest speed for several minutes, until it's no longer granular and is very creamy. Refrigerate for a couple of hours. Pour into freezer container and churn until it reaches soft ice cream consistency, anywhere from 20-35 minutes.
Layer into the frozen storage container with the chocolate shell, as pictured here. Freeze until scoopable.
Trust me, if you have not been able to enjoy dairy ice cream, you are now experiencing bliss!