June 02 2021
1T espresso grind coffee
1c raw cashew nuts, soaked overnight and drained
400ml can coconut cream
1/3c maple syrup
2T milla collagen creamer with organic cacao
2T cacao powder
1t vanilla bean extract
1/2c dark chocolate, broken or cut into pieces
- mix the espresso coffee with 1c of cold water. allow to sit for 5 minutes before pouring through a filter. refrigerate to cool.
- pour the coffee, cashew nuts, coconut cream, maple syrup and vanilla into a blender and blend until smooth and creamy. refrigerate to cool.
- once cooled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions. fold the chocolate through the ice cream then pour into a container with a lid and seal.
- allow a few minutes to soften before serving.