Macadamia nut butter + espresso in ice cream form. Need I say more? Yes, yes I do...
This super quick freezer treat requires just a quick blender whirl and a bit of patience while it chills. A handful of ingredients, no refined sugar, dairy, or added oils, no churning...
...and before you know it, you've got yourself a quick and easy ice cream treat, loaded with rich coffee flavor and even subtle notes of caramel and chocolate. My kind of dessert ;)
Ice cream has been on the menu daily this hot summer in one form of another. And when it came time to whip up this particular recipe I was curious to play around with a jar of macadamia nut butter I had in my pantry.
Coffee seemed to be the best flavor pairing. So with some espresso powder added this ice cream turned into a rich, lush, and incredible treat. Somehow with the macadamia butter base, this tasted like coffee, and caramel, and chocolate even though none of the latter were added in.
I decided to deepen the caramel notes just a touch with a bit of carob powder which I quite enjoyed here as well. But as I noted down below in the recipe, this ice cream works great without it too -- so if you don't already have carob powder on hand, I wouldn't go out of my way to buy it. It's lovely with or without it.
One quick note of caution: the consistency / texture of this ice cream is a bit on the dense / solid side compared to a classic more airy type of ice cream. It's still lovely and creamy when thawed out to the right consistency.
I just really wanted to stick to fewer ingredients here and not over complicated it. And hey, sometimes you just have to make up new dessert types to satisfy that sweet tooth in a way that makes sense to you ;)
If you are looking for a more creamy and light type of ice cream, might I suggest this mango pineapple ginger turmeric ice cream instead?
macadamia espresso ice cream
Easy wholesome vegan ice cream blender recipe (no refined sugar, no added oils) made from macadamia nut butter and espresso, with notes of caramel and chocolate.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ~ 3 cups
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
- Diet: Vegan
Ingredients
- 1 365 gr jar of smooth natural macadamia nut butter (just under 1.5 cups)
- ¾ cup unsweetened vanilla almond milk
- ½ cup maple syrup
- 2 tbsp espresso powder
- 1 tsp pure vanilla extract
- ¾ tsp salt
- ½ tsp carob powder (optional)*
Instructions
- Blend all ingredients together in a high power blender until smooth.
- Transfer to a freezer safe container with lid (I used one that's 6" x 6", but anything of a similar size will do). Freeze for 6-7 hours until it's at a scoopable consistency. Enjoy!**
Equipment
Buy Now → Notes
*I added the carob powder to deepen the caramel notes that naturally come through in the recipe. I wouldn't go out of my way to buy some just for this recipe though -- you can easily make this ice cream without it. But if you have some on hand, it's lovely here in small amounts.
**When frozen for longer, this ice cream will become quite solid and will need to be thawed out at room temp for a bit to a scoopable consistency.
Leave a Reply