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In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Images and recipe by Alphafoodie
*Servings 10
*Prep time 20 minutes
*Total time 20 minutes
*Calories 321kcal

  • 15 oz full-fat coconut cream separate the liquid from the solids. Alternatively, use 1 cup homemade coconut cream
  • 1 cup cashew cream see below
  • 1/2 cup maple syrup
  • 3.5 oz cocoa butter 100 g
  • 1/3 cup coconut milk can use any leftover liquid from the coconut cream can, dairy-free milk, or water
  • 3 Tbsp instant coffee
  • 2 Tbsp sugar brown sugar or coconut sugar (unrefined), 20g.
  • 1 Tbsp cacao powder increase for mocha ice cream
  • 1/2 tsp salt 2g

To make cashew cream

  • 2 cups cashews (soaking is not necessary) ~250 g soaked, ~200 g raw dry (at least 1.5 cups raw dry)
  • 1 cup water or the liquid from the coconut cream can

Toppings of your choice (Optional)


Step 1: Prepare the cashew cream

Step 2: Melt the cacao butter

  • Using a double boiler (a bowl set over a saucepan with a couple of inches of water), melt the cacao butter until melted, then set aside to cool while preparing the coffee.

Step 3: Make the coffee

  • In a small saucepan, combine the coconut milk (or water), sugar, coffee granules, cacao powder, and salt and heat over medium heat to a soft boil, stirring until everything is dissolved.
  • Remove from the heat and pour through a sieve in case there are any remaining lumps.

Step 4: Blend the ingredients

  • Add all of the ingredients to the Nutramilk food processor and blend until smooth and creamy.
  • Once blended, give the vegan coffee ice cream mixture a taste and adjust the sweetener if necessary.
  • If you want to make coffee crumble ice cream, add in any crunchy elements like crushed biscuits, choc chips, crushed nuts, and folding it into the blender mixture.

Step 5: Freeze the coffee ice cream

There are two methods to freeze this coffee ice cream.

  • 1.-Ice tray method: Pour the coffee blend into a large ice cube tray (silicone is best) and transfer to the freezer, covered, for up to 6 hours or overnight – until frozen solid. (follow Step 6)

  • 2.-Large container method: Transfer the coffee mixture to a large, wide dish (it will be transferred to a smaller one eventually, but a wider dish is best during the first freezing step).
  • (If you use the second method, then ignore the following steps.)

Step 6: Blend the frozen coffee cubes

  • Transfer the frozen vegan coffee ice cream cubes to your Nutramilk food processor and blend into a soft, smooth ice cream consistency.
  • You can then either enjoy the homemade ice cream immediately or, if it’s a little too soft for your liking, transfer the mixture to an ice cream container and place it back in the freezer for a further 30-60 minutes. Enjoy!

How to Store Coffee Ice Cream

Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily. Leaving the scoop in hot water for a few minutes can also help.

Full recipe and tips here: