Buy Now → 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)
- 3/4 cup unsweetened vanilla almond milk
- 1/2 cup maple syrup
- 2 tbsp espresso powder
- 1 tsp pure vanilla extract
- 3/4 tsp salt
- 1/2 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.