Cold brew nice cream
Cold brew nice cream, a no churn easy to make coffee ice cream made with wholesome ingredients. So creamy, so flavorful. The perfect summer treat!
Prep Time 5 minutes mins
Cook Time 4 hours hrs
Cold brew resting time 1 day d
Total Time 1 day d 4 hours hrs 5 minutes mins
Servings 8 servings
Calories 91 kcal
- 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
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.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. Keyword coffee, nice cream, popsicle, soft serve, vegan ice cream