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Coffee Ice Cream with Chocolate Cashew Shell


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Coffee Ice Cream with Chocolate Cashew Shell 0 Picture


  • 1 qt. heavy whipping cream, chilled
  • 1 c sweetened condensed milk
  • 1/4 t ground cardamon
  • 1/2 t vanilla
  • 2 T instant espresso granules or instant coffee granules, divided
  • 1/2 c chopped roasted salted cashews, plus more for garnish
  • 7 oz. bittersweet chocolate baking bar, chopped
  • 2 T virgin coconut oil
  • Pinch of cayenne pepper


Servings 2
Preparation time 20mins
Cooking time 500mins


Step 1

Place cream in stand mixer with whisk attachment. Beat on low until soft peaks form. Add condensed milk, cardamom, vanilla, and 1 Tablespoon of coffee. Slowly increase speed to medium high and beat until stiff, about 3 minutes. Turn off mixer and fold in remaining 1 Tablespoon of coffee with a spatula until just combined, leaving a slight swirled effect. Transfer mixture to a freeze-proof bowl; top with cashews. Cover, and chill 8 hours of overnight.
To make chocolate shell, melt chocolate in a small metal bowl set over a saucepan of simmering water, stirring frequently until melted. Stir in coconut oil and cayenne pepper; heat until coconut oil is melted, about 1 minute.
Scoop ice cream into 2 serving bowls or sugar cones; top each with 2 Tablespoons chocolate sauce, and sprinkle with chopped cashews ( The chocolate will harden within seconds). Store remaining ice cream in airtight container in freezer-proof container for up to 2 weeks. Store chocolate in airtight container in the fridge for up to 2 weeks. Heat chocolate in microwave to melt and serve again.


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