1/3cupespressoor 1/3 cup water + 2 tbsp instant espresso
Instructions
Place the ice cream maker bowl in the freezer the night before
In a bowl cover the raw cashews with water and allow to soak for a minimum of 4 hours (and up to overnight)
Once ready, drain the cashews and place in a blender along with the vanilla extract, honey, almond milk and espresso. Blend for 3-4 minutes or until the mixture becomes completely smooth.
Taste and add more honey or espresso depending on your preference
Pour the mixture into a pre-chilled ice cream maker and use according to the instructions
Once the ice cream has finished churning serve immediately or transfer to a container and store in the freezer.