- 1 1/2 tasty pints
- 1 1/2 cups raw cashews (soaked overnight, or 8 hours)
- 1/2 cup agave nectar or preferred sweetener
- 1/3 cup almond milk
- 3 cardamom pods
- pinch of cinnamon
- pinch of salt
- 3/4 cup ground coffee
Let me just stop and say, here sits the tastiest recipe ever. This is half celebration, half warning. Unless you’d rather spend a Saturday morning indulging in half a pint of coffee-entrenched, creamy ice cream, then move along, and I’ll see you next time. No lie, this dessert is good stuff.
The tasty method involves cold brew coffee. In my life I’ve never cared for a steaming cup, but I adore the aroma and flavor incorporated into dishes. Tiramisu, espresso-dipped biscotti, and coffee rubs are all fantastic and give your tastebuds a spicy, earthy taste. But these treats pale in comparison to the real star: coffee ice cream.
So I did a lil’ mixing of recipes, using a cold brew coffee method for flavor, and a vegan, cashew-based ice cream for the base. Throw in a few spices, and we’ve got a winner. Specifically, I added cinnamon and crushed cardamom, which replace the traditional chicory in fragrant Vietnamese coffee.
For creamy consistency, I love cashews. I first tried cashew ice cream at Lula’s (reopened, thank goodness!) and was shocked by how “real” it tasted. Not to mention a lack of coconutty flavor or slightly sour aftertaste in other vegan ice creams. This ‘scream was the real deal.
To replicate it in the comfort of your own kitchen, all you need are raw cashews, a good blender (or food processor), and patience. The longer you soak the nuts and the better the blender, the creamier your dessert. I’m in the midst of buying my first blender – any tips? – but was satisfied with the food processor’s job. There was a minor graininess, but the flavor was spot on. So in short: buy raw cashews, soak them for as long as possible, and blend on high speed.
After enjoying the coffee flavor, I’m curious to try out some others! How about roasted strawberry or vanilla basil?
Anyway, I hope your weekend was fantastic. I’d share a little more about mine, but it’s getting hard to type with ice cream scoop and spoon in hand…
Vietnamese Coffee Ice Cream
1. Place the cashews in a glass container and cover with water, with 1 inch water on top. In a separate glass container, pour in the coffee grounds and 1 1/2 cups water. Cover and refrigerate for 8 hours or overnight.
2. Drain and rinse the nuts. Crush the cardamom pods, grind seeds, and discard green shells. Pour cashews, sweetener, milk, and spices in a blender or food processor and blend until creamy. (A blender will get you optimal creaminess, but my food processor did fine. I just had minor graininess, which I promptly overlooked due to strong flavor.)
3. Strain the coffee into a bowl through a fine-weave sieve, and discard the grounds. Pour 1/2 cup coffee into the cashew mix until well-combined. Taste, and add extra sweetener if you like. Freeze according to your awesome ice cream maker!