The Spunky Coconut

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Macadamia Nut & Coffee Ice Cream dairy-free, vegan

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macadamia-coffee-vegan-ice-creamYesterday it was so hot, or maybe it wasn’t that hot, it just caught us completely by surprise. My mom is in town visiting, and I knew it was supposed to be around 65 degrees, so the girls and I took her to the Denver Zoo. It was 1:00 in the afternoon, and we felt like we were baking in the sun. Plus, since I homeschool I figured the zoo would be empty on a Monday. Little did I know it’s Spring Break. haha! Hot and crowded! Oh well—it was fun anyway =)

On the way home, as we were cooling off with the windows all the way down, my mom and I started talking about ice cream. We decided we could really go for coffee ice cream. I have a good coffee ice cream recipe already (in my cookbook), but since I am obsessed with macadamia nuts right now, I had to include them. That’s how this new recipe was born.

This dairy-free, vegan ice cream is really decadent and delish. I hope you enjoy it too =)

Macadamia Nut & Coffee Ice Cream

Add to blender or food processor:
1 cup macadamia nuts (I use raw)
6 dates, pits removed

Slowly add 1.5 cups of strong cold coffee, about 1/2 cup at a time
(to avoid adding it 1/2 cup at a time, soak the nuts and dates for 6 or more hours before making the ice cream)

Once the nuts and dates are smooth and creamy add:
1.5 cups of coconut milk (full-fat)
1 tbsp vanilla extract
1 tbsp Hemp Seeds
1 tbsp Chia Seeds

Puree well.

Note: If you don’t have a Vita-Mix or Blendtec, you may want to grind your seeds into meal first, so you don’t have seeds that aren’t ground in your ice cream. I use a coffee grinder to turn seeds into meal. It works really well. Or you could just leave the seeds out altogether.

Pour into Ice Cream Machine, and turn it on for about 30 minutes. Top with extra macadamia nuts.

If you put it the freezer till it turns solid, you will need to let it defrost on the counter for about an hour before serving. We had some this morning that had been in the freezer all night—it was after thawing for about an hour that it looked like the photo above.

♥, Kelly

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  1. Must be something in the air – I’ve been craving ice cream recently, too! Yours looks YUM!!
    faith D.

  2. Yuuummm! I’m on an ice cream kick right now, but I’ve been struggling with the agave nectar I typically use; I really want to cut back. Your addition of dates is such a grand idea! I hope I can try it soon!

    ~Aubree Cherie

  4. Thanks Faith!

    Thanks Aubree!

    Thanks Ari! Yes, that would be yummy too =) I would use cold chocolate milk though.

  6. Oh.My.Word.! This looks fabulous!! It totally works for me! Macadamia Nuts are going on my list as we speak! Beautiful family picture too.

  14. I want to try this! But I don’t have those seeds in my pantry yet. Do the seeds add needed flavor or texture?

    Gina

  15. Gina, The seeds affect the texture and nutrition, but it would probably still be great without them 🙂

  17. This sounds dreamy! I wish I had an ice cream maker….any tips for someone without?

    Congrats on your top 25 Food Allergy Mom Blog nomination! I’m listed as well (my son has several food allergies) and it’s given me an idea. I’m starting a blog hop for anyone dealing with allergies, eczema, or asthma – adults or parents helping their children. If you’re interested in joining, please visit my page. http://itchylittleworld.wordpress.com/blog-hop/

    Hopefully we can create a circle of blogs to support each other in battling these conditions.

    Jennifer