All recipes / Mocha Ice Creams
Mocha Ice Creams
We're celebrating summer with these delicious plant-based mocha ice creams from food blogger, Nourishing Amy
Prep Time: 20 minutes
Servings: 4
Ingredients
For the ice creams:
75g cashew nuts, soaked
60ml Califia Farms Iced Coffee with Oat
100g coconut cream or thick coconut yoghurt
3 tbsp maple syrup
1 tbsp coconut oil, softened
½ tsp vanilla
A pinch of salt
For the chocolate caramel sauce:
2 tbsp chocolate nut butter or spread
2 tbsp maple syrup
1 tbsp coconut oil, softened or melted
A pinch of salt
For the chocolate shell:
200g dairy-free chocolate
Coffee beans, cacao nibs, desiccated coconut
Directions
01
1
02
Soak the cashews: either soak them overnight (or for 6-8 hours) in filtered water or add the cashew nuts to a saucepan, cover with water, bring to the boil, place a lid on, turn the heat off and then sit for 15-20 minutes to soften
03
Drain and rinse the cashews
04
2
05
Add the cashews to a blender with the Califia Farms Iced Coffee Oat drink, the coconut cream/yoghurt, maple syrup, coconut oil, vanilla and salt
06
Blend until really creamy
07
3
08
Make the chocolate caramel sauce: whisk together all the
ingredients until smooth
09
4
10
Divide most of the chocolate caramel sauce between 4 ice cream moulds
11
Top with the coffee ice cream mixture and top with the extra chocolate caramel sauce, and swirl it through
12
Insert the ice cream sticks and freeze for 4-6 hours, or overnight util set
13
5
14
Melt the chocolate and pour into a glass/jar about the same height as your ice creams
15
Remove the solid ice creams from the moulds and dip into the chocolate, working quickly to cover all the ice cream
16
Place on a parchment lined tray
17
Repeat to cover all 4 ice creams
18
6
19
Drizzle over the extra chocolate and sprinkle with coffee beans, cacao nibs and desiccated coconut, if desired
20
If they are not set straight away, place in the freeze for 5-10 minutes
21
Eat fresh or keep in the freeze for 2-4 weeks
