Dairy Free, Low Carb Cinnamon and Espresso Ice Cream

Everyone at some point has had to cut back on their carbohydrates or dairy intake.

This cinnamon and espresso ice cream let’s you enjoy your favourite treat without having to totally cut back on it.

It’s base is soaked cashews and coconut milk and give the creamy smooth consistency.

Add the cinnamon and espresso along with a few crunchy walnuts and you have a superb creamy dessert.

Scroll to the end of the recipe to pin.

Ingredients

  • 2 cups raw cashews
  • 1 cup unsweetened Coconut milk or coconut cream
  • 2 tspns stevia or your preferred sugar
  • 1 tbspn vanilla bean 1 small/short shot espresso
  • 1 tbspn cinnamon powder
  • 3 tbspns crushed raw walnuts

Method

  1. Soak cashews in 2 cups water for 4 hours.
  2. Strain and discard water.
  3. Add the cashews and milk into a blender and blend until smooth and creamy. How long you will need to blend will depend on the type of blender used. Drizzle a little espresso if you find it’s not mixing and is too thick.
  4. Poor espresso, vanilla bean, cinnamon, sweetener and blend again.
  5. Stir though nuts.
  6. Place into a container, seal and allow to freeze.
  7. Remove from freezer to partly thaw. I usually remove the ice cream from the freezer and place in the fridge for a couple of hours. Check the consistency is just right before serving.
  8. Drizzle with chocolate or caramel or serve as is.

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10 Comments Add yours

  1. diannayota says:

    This sounds like the perfect dessert!! Coffee is the best flavour 😍

    Liked by 1 person

    1. It really is a perfectly nutty ice cream

      Like

  2. Ben Aqiba says:

    that is great delicious πŸ™‚

    Liked by 1 person

  3. jyo says:

    Impressive content πŸ‘Œ

    Liked by 1 person

  4. mistimaan says:

    So yummy

    Like

  5. Adele Pile says:

    Hi Marina, I really want to try this but need to substitute out the walnuts as they are a big migraine trigger. Walnuts are rich in citrulline, which kick starts and feeds the nitric oxide pathway. Which do you think would work better, almonds or hazelnuts πŸ€”πŸ€“

    Like

    1. Hazelnuts would be nice. But you can omit altogether. Almonds I don’t think you can taste them with the banana.

      Liked by 1 person

    2. While I have you, I was going to make something with macadamias. Are they safe for you?

      Liked by 1 person

      1. Adele Pile says:

        Ooo, that sounds great. All nuts are ok except for walnuts, peanuts and pistachios. I know, it makes baking a challenge but luckily hazelnuts go well with so many things, especially chocolate πŸ€“ Pepitas make for a good substitute for pistachios in savoury dishes in terms of flavour and crunch. I can’t wait to see what’s coming πŸ€—

        Like

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