Friends! I’m back with a treat for you to cool off with. No churn, naturally sweetened cold brew nice cream.
I won’t judge (heck, I’ll join you) if you have this in the morning when you get up instead of a cuppa now that it is so hot!
How I make this cold brew nice cream?
To make it, I start by making cold brew coffee. I add half a cup of coffee grains to coconut milk and leave it overnight. This will intensify the flavor. You can also use instant coffee if you want your nice cream quicker!
The next day I strain it. Now there are 3 ways to make this cold brew nice cream:
- In a blender I add the cold brew, coconut cream, avocado or almond butter, dates, vanilla extract and salt. I blend it until smooth and pour it into a loaf tin and cover it with plastic wrap to freeze.
- In a blender I add the cold brew, coconut cream, avocado or almond butter, dates, vanilla extract and salt. I blend it until smooth and pour it into an ice cube tray and freeze it. Once frozen, I blend the ice cubes and serve it as soft serve or pour it into a loaf tin to freeze it for another 2-3 hours for extra creamy, airy, easily scoopable nice cream.
- In a blender I add the cold brew, coconut cream, avocado or almond butter, dates, vanilla extract and salt. I blend it until smooth and pour it into a popsicle mold.
I really love this coffee nice cream; ice cream, soft serve or popsicle. So flavorful. I make it with decaf so the kids can have some as well!
When I take out the loaf tin from the freezer everyone grabs a spoon and digs in. Want a spoon too? It is
creamy – wholesome – easy to make – bursting with flavor – really delicious
I scream, you scream, we all scream for nice cream… coconut straciatella nice cream, brownie nice cream and strawberry basil nice cream.
Cold brew nice cream
Equipment
- High speed blender or food processor
Ingredients
- ½ cup coffee/espresso grains
- 2 cans coconut milk (chilled overnight in the refrigerator; separated into cream and milk/water)
- 6-8 pitted medjool dates (to taste)(chopped)
- 3 tbsp avocado (or sub almond butter)(for creaminess)
- 1 tbsp pure vanilla extract
- ½ tsp sea salt
Instructions
- Separate coconut cream from the coconut milk/water of the cans of coconut milk that chilled in the refrigerator overnight. Keep coconut cream in the refirgerator for later use.
- Mix coconut milk/water with the coffee grains in a sealable container and let it sit overnight.
- Strain the coffee. Now there are 3 ways to go:
Nice cream
- Add the cold brew, the coconut cream that you saved in the refrigerator, avocado or almond butter, dates, vanilla extract and salt to a blender. Blend until smooth and pour it into a loaf tin to freeze. Or…
Soft serve
- Add the cold brew, coconut cream that you kept in the refrigerator, avocado or almond butter, dates, vanilla extract and salt to a blender. Blend until smooth, pour it into an ice cube tray and freeze it. Once frozen, after approximately 3 hours, blend the ice cubes and serve it as soft serve. Or pour it into a loaf tin to freeze it for another 2-3 hours for extra creamy, airy, easily scoopable nice cream. Or…
Popsicles
- In a blender add the cold brew, coconut cream, avocado or almond butter, dates, vanilla extract and salt. Blend it until smooth and pour it into a popsicle mold.
Notes
DID YOU MAKE THIS RECIPE?
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