Check out our Vegan Coffee Ice Cream Tarts made with the dough from our cacao energy bites and homemade coffee ice cream. What a bonus – vegan ice cream with a superfood base!
Vegan Coffee Ice Cream made with certified organic, cold brew coffee from Groundwork Coffee Company.
The coffee ice cream in this recipe was made using Groundwork, certified organic, cold brew coffee. WOW…so delicious! Groundwork Coffee Company was one of the first certified organic coffee roasters in Southern California and continues to focus on the earth’s resources and the balance needed to supply sustainably sourced coffee to its customers.
I love to incorporate products into my recipes from companies who believe in clean food (free from pesticides), and deliver this food to us with a mindfulness of the impact their product has on the earth (sustainability), and the folks who harvest these lovely foods (Fair Trade). I will definitely be using Groundwork Coffee Company products in the future. Stay tuned for more recipes!
- 1 cup soaked almonds, skin removed
- 1 cup pecans
- 2 tablespoons raw almond butter
- 1 tablespoon cacao powder
- 1/4 cup coconut palm sugar
- 1 teaspoon lucuma powder
- 1 teaspoon maca powder
- Pinch of high quality sea salt
- Meat of 1 Young Thai Coconut
- 2 cups coconut milk
- 1/4 cup coconut palm sugar
- 2 teaspoons vanilla
- 1/2 cup Groundwork Coffee Company - Cold Brew Coffee
- Place all ingredients in food processor. Begin to pulse, scraping down sides as needed. Continue to run until dough forms a ball.
- Place dough in small tart pans, pressing into edges.
- Freeze until ready to use.
- Place all ingredients in a high-speed blender. Run until smooth and creamy.
- Add creamy liquid to your ice cream maker. (Follow directions for your specific ice cream maker).
- Mine took about 18 minutes until it was soft and ready to serve.
- Enjoy right away as soft serve, or freeze for later use.
- Top with raw cacao nibs before serving for an added depth of flavor.
- vegan, gluten-free, dairy-free