Coffee Chip Ice Cream (Dairy Free, Refined Sugar Free)

I've not been one to indulge in ice cream too often - maybe because most dairy free "ice cream" offerings, in my opinion, aren't really worth the calories.  If I DO indulge in the real thang, it's going to be one flavor and one flavor only - COFFEE.  In fact, here's a confession for you:  when hubby and I were dating, we were known to frequent a certain ice cream chain.  My constant choice - I mean every time we went - was coffee ice cream with chocolate sprinkles.

Well, here's my coffee ice cream offering that is dairy free, refined sugar free, creamy and delicious.  My kids, like me, love the coffee flavor.

I've posted this  on Allergy Free Wednesdays Blog Hop.

Ingredients:

1/2 cup raw cashews

1 cup filtered water

1 can full fat coconut milk (I like Thai Kitchen brand)

1/3 cup honey

2 teaspoons vanilla

1/3 cup freshly ground coffee (I used decaf)

1/2 cup chocolate chips (optional - I use Enjoy Life)

Instructions:

Place first five ingredients into Vitamix or blender and process until very smooth.  Cashews will start at a grainy stage and then become smooth, so blend well.  

Place ground coffee in separate bowl.  Pour cashew coconut mixture over coffee and stir well.  Allow to steep 1-2 hours, depending on desired strength of coffee flavor.  (I lean toward two hours.)

Once steeping time is up, strain through fine mesh strainer.  Dump out grounds and strain a second time.  

Process mixture in ice cream maker according to your manufacturer's directions.  

Either eat immediately (will be soft serve) or freeze in a container for about two hours.

NOTE:  Keep in mind that the quality of ground coffee will affect the quality of the ice cream.  I prefer a smoother coffee blend.  The Fresh Market Blend is my preferred choice.  Also, if your kiddos are going to indulge, you may want to be sure to use decaf.