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Coffee Ice Cream
Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
soaked for minimum 4 hours
or 1/3 cup water + 2 tbsp instant espresso
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.
Every Last Bite (www.everylastbite.com)